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Chicken Kathi Rolls

Coming up with something different as evening snacks, almost on a daily basis, when D comes back after his play is one of my constant worries during the day. The boy would be all tired n hungry and if I don’t put something worthwhile on the table, he might even eat me up. I am sure this dilemma is felt by many mothers around the world. Kathi Roll is an ‘easy to make’ snack, which can come to your rescue on suchoccasions. It is nutritious as well as very filling too.

There are many stories about how exactly the roll got started. Some centre around harried office commuters requiring something quick and portable, while some mention British Babus, who were too fastidious to touch the kabab. The most likely origin is when someone decided to just roll things up at some point. (Courtesy: Wikipedia).

Chicken Kathi Rolls

Source: Bindu (My Friend)

Chicken Kathi Rolls

Coming up with something different as evening snacks, almost on a daily basis, when D comes back after his play is one of my constant worries during the day. The boy would be all tired n hungry and if I don't put something worthwhile on the table, he might even eat me up. I am sure this dilemma is f

Ingredients
  

  • 1 egg Beaten

For the Covering/Wraps

  • 1 cup Wheat flour Atta /
  • 1/4 teaspoon Salt
  • as required Water

For the filling

  • 250 gms chicken Boneless cutinto very small pieces
  • 1 onion Chopped
  • 1 spring onion Chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Soy sauce
  • 1/2 - 1 tablespoon sauce Szechwan - (adjust to suit your liking)
  • to taste Salt

Instructions
 

  • Knead the wheat flour with salt and water to a smooth dough.Cover with a damp cloth and keep aside.
  • Heat oil in a pan.Add the chopped onion and saute till they turn translucent.
  • Add the spring onion and saute for a minute.Add the ginger garlic pastes and fry for a minute.
  • Tip in the chicken pieces and stir fry on high heatAdd the soy sauce and szechwan sauce and stir well.
  • Cook till the chicken is done and all the liquid has dried up.
  • Take a lemon sized portion of the dough and roll out into 5"-6" diameter disc.
  • Heat the griddle or Tawa.When hot, place the Roti on it and cook.
  • When one side is cooked, flip and cook the other side.Take a spoonful of beaten egg and spread evenly on top of the Roti.
  • Once it slowly starts to cook, flip it, so that the egg side is down.Let it cook for a few seconds.
  • Take the Roti off the heat and place it on a plate with the egg side upwards.Take a spoonful or more of the filling and put it on the Roti.Roll the Roti and wrap it with an aluminium foil or paper.Serve hot.

Notes

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