Friday, February 15, 2013
Ingredients (for the kathi roll)
1cup flour (maida)
1/4cup wheat flour (atta)
2 pinches of salt
Warm water to knead
In a bowl mix flour, wheat flour, salt and oil.
Using little water at a time, knead into soft dough. Cover and keep aside for 30 minutes.
Ingredients (for the chicken filling)
300 gm chicken boneless (cut into small pieces)
1 onion sliced
1tbsp garlic paste
1tbsp ginger paste
1 tomato chopped
1tbsp coriander powder
2tsp red chilli powder
1/2tsp turmeric powder
Salt as per taste
Method (for the chicken filling)
Heat oil in a pan. Add sliced onion, sauté for 3 - 4 minutes until light brown
Add ginger- garlic paste, sauté add red chilli powder, coriander
powder, turmeric powder, sauté
Add tomato, salt and chicken
Cover and cook until the chicken is tender. Keep aside.
Method (for the kathi roll)
Heat tawa or flat pan
Knead the dough again, divide the dough into equal portions
Pinch a large lemon sized ball of dough
Dust the working surface with some flour and roll out the dough to form 6-7 inch diameter circles
Place the roti on the hot tawa, cook for one minute, flipping it over
Prepare all the rotis and place them in the casserole to keep them soft and warm
2 eggs, in a bowl beat eggs with a pinch of salt and keep it aside.
1 onion sliced
1 lemon cut into chunks
2tbsp chaat masala
Heat tawa or flat pan, spread little oil on it, pour a little beaten egg, spread, keep
roti on the egg and let the roti stick to the egg then flip it over cooking the other side of the roti.
Similarly prepare the other rotis
Place a single roti on a plate with the egg side facing up
Spread mint chutney on it
Place the chicken filling lengthwise and top with sliced onions
Sprinkle a pinch of the chaat masala and a dash of lemon
Wrap it into a roll with foil and serve.