Amazing Chicken Kathi Rolls

Ingredients: 

For Dough:

1 cup Whole wheat Chapati Atta

1 cup All Purpose Flour

Salt to taste
Oil – 1 tbsp

Warm Water – 7 or 8 tbsp

Oil for drizzling 

Eggs – approx 4 eggs, well beaten (optional)

 

For Filling: 

 1.5 lbs boiled and cook Chicken breast boneless and skinless (refer below for process)

1 to 2 tbsb Oil

 1 onion finely chopped

2 tsp of Ginger- garlic paste

Salt to taste

3 tbsp Tomato puree

¼ tsp Turmeric Powder

½ tsp Garam Masala

½ tsp Red Chili Powder

1 tsp Chaat Masala

½ tsp Mango powder

 

Process for Rotis 

1.     Combine whole wheat flour and all-purpose flour and add salt.

2.     Add in little Water at a time to form dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.

3.     Knead for a couple of minutes. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.

4.      After 15 min. remove the cover and knead for a minute.

5.     Heat a non stick pan or iron skillet for the Rotis. Divide the Dough into approx 6 equal balls.

6.      Like for Chapatis, take one ball and flatten between the palms.

7.      Dust in some All Purpose Flour and roll to form Rotis.

8.     Place on the hot pan and allow it to cook till you see the dough color change and bubbles start to appear.

9.     Flip the Roti and pour about 1/2 a beaten Egg on the Roti.Smear the Egg and then flip the Roti once again very carefully.

10.  Allow the Egg to cook for a couple of minutes. Drizzle some oil to help the egg cook well.

11.  Take the Roti off the pan and place it on a plate.

 

Process for Filling 

1.     Cut boneless chicken into smaller pieces and boil in a pot with water with 3 pepper corns, 1 bay leaf, 1 cinnamon stick, 3 cardamom and 3 cloves. Once cooked drain and reserve the chicken stock and shred the chicken.

2.     In a sauce pan, heat Oil on medium heat. Add in the Onions and cook till translucent

3.     Add in the ginger garlic paste and cook for 2 minutes.

4.     Add in tomato puree and cook for 3-4 minutes till the oil releases.

5.     Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Chaat Masala and Mango powder. Add salt to taste

6.     Add in the Chicken and mix to coat the Chicken with the masala and add a bit of chicken stock to make help the mixing process and there is enough sauce to coat the chicken well.

7.     Once done, take the pan off the flame and keep aside till ready to use.

 

Assembly of the Rolls 

1.     Divide the Chicken into as many as the number of Rotis to be made.

2.     Place some Chicken on the Roti to the side close to you for easy rolling.

3.     Put some green Chutney ( check green chutney recipe) over the Chicken. Garnish with some sliced onions

4.      Roll the Roti with the chicken to form a tight roll.

5.     Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.

Serve Hot