Kathi Kebab Rolls

  • Servings: 4
  • Difficulty: medium
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A popular Indian dish of roasted chicken wrapped in a egg coated paratha bread.

051For Paratha:
2 cups wheat flour (chapatti atta) or refined flour (maida)
salt to taste
¼ tsp pepper
1 tbsp oil
water – use as much you need to make dough soft
oil for drizzling over roti
for coating roti:  2 eggs, beaten 

For Chicken Filling
500 gms chicken, skinless, boneless cut into small pieces
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
½ tsp garam masala/tandoor masala
1 tbsp lemon juice
½ cup yogurt
1 tbsp oil
salt to taste 

For Mint/Pudina chutney
bunch of mint leaves, cleaned
1 green chilli
1 lemon juice
1 tsp sugar
salt to taste 

For Garnish
2 onions – thinly cut
lemon juice
handful of coriander leaves, finely chopped
salt to taste

For Chicken filling:

Marinate chicken for half an hour with Ginger paste, Garlic paste, Red Chilli powder, Garam masala, Salt, Lemon and Yogurt. Keep refrigerated.

Once marinated, in a pan heat oil on medium heat. Add all marinated mixture in the pan and cook until chicken is tender and fully cooked. Do not add water. Dry any excess liquid from the chicken. After the chicken is cooked, keep the mixture aside.

For Mint/Pudina chutney and garnish:

Prepare Mint/Pudina chutney by grinding mint leaves, green chilli, salt, 1 tbsp lemon juice and sugar in a blender.

Prepare garnish salad by mixing together thinly sliced onions, salt, lemon juice and coriander leaves. Mix all the ingredients well and keep aside.

For Paratha:

Add salt, oil and pepper to wheat flour and start kneading the flour by adding little water at a time. Do not use too much water. Make dough softer.  Allow it to rest for 20 minutes.

After 20 minutes heat tawa/roti pan and divide dough into equal balls. Make into a paratha with folds. Put paratha on the tawa and roast from both sides by drizzling some oil.  Now pour 2 tbsp of beaten egg over the paratha on one side. Flip it and cook for a minute. Now put the paratha in a plate with egg side up. You can prepare all the parathas this way and keep them ready. Or start making roll one by one.

For Rolls:

Keep Paratha in a plate with egg side up and just before serving, smear mint chutney over the paratha on egg side. Fill chicken mixture at the border of the paratha. (Heat chicken filling before serving if it has cooled down.) Garnish with onion salad and now fold paratha into a roll. You can secure it with toothpick and then wrap half the roll with aluminium foil and serve hot.

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