Steps to Prepare Favorite Chicken kati rolls
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, How to Prepare Any-night-of-the-week Chicken kati rolls. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken kati rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken kati rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken kati rolls is 8-rolls. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken kati rolls estimated approx 20 mins.
To get started with this particular recipe, we must prepare a few components. You can cook Chicken kati rolls using 28 ingredients and 14 steps. Here is how you cook that.
Indian street food is extensive, considering the spread of the country geographically and culturally. Every state in India and region has its own street food, from the delhi cold chats like sev puri, dahi puri, North eastern momos, Assam Laksa, the South Indian Bhajjis, Akki roti, chennai idli sambar, mumbai vada pao, Ahmedabad Dabeli, to Indores Poha Jalebi and lucknowi Kebabs…. These are just a few to name, there are loads of them which are tasty and very localized to every region it comes from. Kati Rolls, is one of the most famous street food, originating from Kolkata. Originally is a, skewer roasted kebabs wrapped in a flat indian bread (paratha)Kati Roll was born in Nizam Restaurant in Kolkata in around 1930’s, that served parathas, kebabs and other mughalai dishes. Initially they enjoyed monopoly over this dish, slowly it spread all over the city. Traditionally, a kati roll is a kebab that is wrapped in layered parathas. Parathas are usually rolled and flattened and semi cooked on a griddle, kept aside until needed. kebabs are marinated lamb or chicken, cooked on skewers over coals. On order the semi cooked paratha is put back on griddle with an egg cracked on top, cooked until done, then the kebabs are taken out from the skewers and placed on to the paratha and then sauces, chutneys are added, with some sliced onions, coriander, a dash of lime and chilli powder, wrapped in a butter sheet or a foil to eat right away. My Recipe today is an ode to these lovely look...
Ingredients and spices that need to be Get to make Chicken kati rolls:
- FOR THE PARATHA
- 1 cup wheat flour
- 1/2 cup all purpose flour
- 3/4 tsp salt
- 1 tbsp oil
- 1 egg whole
- 1/2 cup water warm
- FOR THE FILLING
- 250 gms chicken boneless cut into bite sized pieces
- 1 onion medium chopped
- 1 tomato medium blended to a smooth paste
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- MINT YOGHURT CHUTNEY FOR THE
- 1/2 cup coriander leaves
- 1/4 cup mint leaves
- 2 tsps cumin seeds
- 2 nos green chillies
- to taste salt
- 1/2 cup yoghurt
- OTHER ADD ONS
- 1 onion medium finely sliced
- 2 tbsps coriander leaves chopped
- 1/2 lime squeezed
- 1/4 tsp chat powder (optional)
- pinch red chilli powder
Instructions to make to make Chicken kati rolls
- Mix the flours with salt.
- Add the oil and rub into the flour. Now crack one egg and blend well using your fingers. Your dough would now would have come to form.
- Now add the warm water, one tbsp at a time. Mix well to form a nice soft dough.
- Cover and Keep aside.
- Heat oil in a kadai, add onions, sauce till golden brown, add ginger garlic paste, fry for a minute.
- Add the tomato, fry for a minute, add all the spice powders, blend well. Add chicken. Cook covered, until the chicken has cooked well and all the masala has been coated well. (the filling should be dry, the masala well coated to the chicken and not watery or semi gravy)
- Take off gas. keep aside
- Blend all except yoghurt as mentioned in the ingredients with little water to make a fine smooth chutney
- Now mix the yoghurt with 1 tbsp of this chutney. Beat well with a fork. Keep aside.
- Mix the sliced onions with coriander, lime, chaat powder, red chili powder, squeeze of lime. keep aside
- Divide the dough to 8 equal balls. Flatten them out to thin discs. pleat them and coil them. now flatten these coiled dough to flat discs. Cook them on a flat girdle.
- Now, take a foil paper or butter sheet, place it such that the corner tip faces you. So its diamond in front of you.
- Then take one paratha place it on the paper, spread a dollop of mint yoghurt chutney. place the filling vertically in the center, then add the onions mix.
- Roll it up. So the entire or half of the roll is covered by the paper.
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