Liquorish

Kati Roll

When you think of grabbing a quick bite during office hours what’s the first thing that comes to your mind. It’s got to be rolls.

Hi guys! I know many of my readers from outside India connect to hot dog stands and burger joints. Rolls are categorized as fast food in India. Somehow, a roll seems far healthier than a burger or a hot dog. The only issue with a roll is the amount of oil used. There have been times when I’ve decided against rolls at a particular place for the same reason.

My roll recipe below can’t be categorized as a Nizami roll or one from Kolkata. It is however, loved by all! My husband and I gorge on these whenever we feel like rolls. Hope you all try it too.

I have split the ingredients into 3 separate images to simplify things.

Here’s what you need,

The stuffing includes chicken, onion, tomato puree, coriander, lemon, coriander powder, dry mango powder (amchur powder), cumin powder, turmeric powder and chili powder.

I forgot GARLIC! Such an airhead!

The second batch includes equal quantities of mint and coriander and 1 green chili.

I went the healthy way. So, my wrap is a wheat tortilla/ chapatti and eggs.

For the stuffing, heat oil in a pan and sauté onions until lightly colored.

Add garlic and continue to sauté.

Once the onion turns golden brown, add tomato puree and cook for another minute.

Now, add all the dry powders and a tablespoon of water and cook for half a minute or so. Season the masala with salt.

When done, add chicken and a little water and cook covered until the chicken is done. Do not dry out the stuffing completely. Squeeze juice of a lemon and garnish with coriander.

Meanwhile, grind coriander, mint and green chili with a little water to make a smooth paste.

Season the chutney with salt and set aside.

That’s what mine looked like.

Now, for the wraps, heat a nonstick pan with 2-3 tablespoons of oil. The oil is crucial for a crisp, flaky wrap. Trust me when I say it wouldn’t get too oily.

When you place the chapatti on the hot pan, the chapatti must bubble up and fry on the sides.

Very quickly now, crack an egg on the chapatti.

Spread the egg around with a round bottomed ladle. Don’t bother about the excess spilling out of the chapatti.

Flip over and fry for another 10- 20 seconds until the egg is cooked.

Place the wrap on a plate with the egg facing you and line up the stuffing.

Sprinkle raw thinly sliced onion over if you like.

Drizzle green tangy chutney over the chicken… Yummy!

Wrap and serve immediately. Immediately is the operative word here.

Hope you all try it. You’ll love it! You have my word 🙂

Have a great day!

Ingredients for 2 rolls

For the stuffing,

Chicken 2 breasts

Garlic 2-3 cloves

Onion 1

Tomato puree 3 tbsps.

Juice of 1 lemon

Coriander powder 1 tsp.

Dry Mango powder half tsp.

Cumin powder 1 tsp.

Turmeric powder half tsp.

Chili powder 1 tsp.

Salt to taste

Coriander to garnish

For the chutney,

Mint 10-12 leaves

Coriander small bunch

Green chili 1-2

For the wrap,

Chapati/ Wheat tortilla 2

Eggs 2

Method

Heat oil in a pan. Sauté onions and garlic until onions turn light golden. Add tomato puree and cook for another minute. Add chili powder, turmeric powder, coriander powder, dry mango powder, cumin powder and tablespoon of water and cook for half a minute or so. Season with salt. Add cubed chicken breast and little water and cook covered until chicken goes tender. Squeeze lemon juice and garnish with coriander.

For the chutney, grind equal amounts of mint and coriander along with a green chili and little water to make a smooth paste. Season the chutney with salt.

Heat 2-3 tbsps. of oil in a nonstick pan. Place chapatti in the hot oil and crack an over it. Spread the e with a round ladle, flip and cook for 10-20 seconds.

To assemble, place wrap egg side upwards, spoon over stuffing, sliced raw onions and drizzle chutney. Roll and serve immediately!