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ahaaafood

Kathi rolls originated in kokatta and it is basically street food. Originally Parathas or Indian bread coated with egg  are stuffed with kebabs. Over the years it has evolved and now any stuffing in Indian bread is called a kathi roll.

In this recipe I have stuffed the roll with crunchy vegetables and boneless chicken. Chicken is prepared in indo-Chinese style. Instead of using maida/refined flour I have used wheat flour.

INGREDIENT

FOR THE DOUGH

Wheat Flour           3 tea cups
Ghee                         1 tbsp
Salt
Water as required

FOR STUFFING

Capsicum                1
Cabbage                  1/2 cup
Onion                       1
Carrot                      1
Pepper                     1-2 tsp
Salt to taste
Oil                               2 tsp

FOR CHICKEN MARINATION

Chicken breast                  1
Soya sauce                         1 tbsp
Garlic-ginger paste          2 tsp
Tomato sauce.                   2 tbsp
Pepper/chilli powder
Oil                                        2 tsp

OTHER INGREDIENTS

Egg                              3
Ghee/olive oil/oil

METHOD

Add flour, salt, ghee .Mix well there should be no lumps. Add water and knead it into a dough. Leave for rest for thirty minutes. Make fist size balls(divide into 3 balls)

Wash and cut the chicken into small pieces. Marinate the chicken for 1-2 hours in garlic-ginger paste, soya sauce, tomato sauce and pepper powder.

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Wash and julienne all vegetables. (cut in long thin strips).

In a kadhai add oil, add carrot saute for two minutes on medium heat. Add onions, bell pepper/capsicum andsaute for a minute. Finally add cabbage, salt and pepper. Mix well and turn off the fire. The vegetables should be crunchy. Transfer it on to a plate. Keep it aside.

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In the same kadhai,wipe it and heat oil. Add the marinated chicken, cover and cook till the chicken is cooked in it juices. Turn off the heat and keep it aside.

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Roll out the dough, make it thin and even disk.

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Put it on a tawa add little oil/ghee, flip and apply oil/ghee. Cook on the other side too. Transfer it on to a plate. Repeat the process with the rest of the dough.

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In a bowl add salt and beat one egg. Heat oil on to the same tawa, add the egg on to the tawa and spread it.

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Put the disk/roti on top of the egg. Press it well. After a minute transfer it on to a plate. Repeat the same process with the rest.

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Place the roti egg side up on a plate. Place some vegetables and chicken on one end. Roll the roti and serve it immediately.

 

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