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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 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