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Learn how to make ‘Chicken Kathi Roll’ with our Chef Varun Inamdar.
Introduction –
Take your taste buds on a flavorful journey with this Chicken Kathi Roll Recipe 🤤 filled with stir-fried chicken, freshly chopped onions and tangy lemon, 🍗🍋 it’s a dish that will have your taste buds dancing with delight! Try out this easy ‘Chicken Kathi Roll’ recipe today & tell us how you like it in the comments. Don’t forget to share this with your friends and family.
Chicken Kathi Roll Ingredients –
Preparing Dough for Kathi Roll:
1½ cup Refined Flour
½ cup Whole Wheat Flour
1 pinch of Salt
¾ cup Water
Oil
Stir-Frying the filling:
1 tsp Oil
½ tsp Cumin Seeds
½ cup Onions (sliced)
1 cup Chicken (cut into strips)
½ cup Capsicum (sliced)
½ tsp Garam Masala
½ tsp Red Chilli Powder
½ tsp Sugar
½ Lemon Juice
Salt (as required)
Making Flatbreads:
Whole Wheat Flour
Oil (as required)
Filling Kathi Rolls:
Onions (sliced)
Lemon Juice
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About –
Kathi rolls, also known as Kati rolls or Frankie rolls, are popular street food snacks in India. They are a wrap filled with various fillings, typically spiced meat, vegetables, and sauces. The wrap is made from a paratha, a type of Indian flatbread.
Kathi rolls originated in Kolkata (formerly Calcutta), India, and have since spread throughout India and around the world. There are many variations of kathi rolls, including vegetarian options.
Kathi rolls are quick and easy to prepare and make a delicious and convenient snack or meal. They are often served with chutneys or other dipping sauces.
Hello you lovely people, this is
me the Bombay Chef Varun Inamdar And welcome to 'Get Curried'. Well today's recipe is an
absolutely stunner of a recipe. You can have this for breakfast, lunch, Evening snacks, dinner
or late night supper. The name of the recipe,
Chicken Kathi Roll. Let's begin. I'm going to divide this
recipe into four components. The first one is getting the bread right
for which we need to make the dough. The second one is shaping it right, Baking it right so that you
can keep it in the refrigerator And put it to use whenever
you wish to make a Kathi Roll. The third component is making the
Kathi mix which literally and technically Is known as the Chicken Khurchan And the fourth component
is going to be the assembly. Let's begin with the first component
that is getting the dough right. For which I'm going to use a combination
of refined flour and whole wheat flour. Let's begin. Let's begin with Refined Flour. And along with this Whole Wheat Flour, A touch of Salt, And Water to knead the dough. Now generally I use somewhere
around 25-30% of hydration. What I mean is for every 100
grams of flour in goes 30 ml of water. Once the dough comes together
like so, move the bowl aside And transfer this
on the workbench. And add in a little bit of Oil. We literally need to work on the
dough for at least 8-10 minutes. So that the dough becomes nice elastic And the gluten formation Of the whole wheat and
refined flour is just perfect. What we eventually need is a
dough which is soft and pliable. We bring the dough together
like so, Transfer it in the same bowl.
Cover this with a cloth And keep this aside. Let's move on to the second component
that is making the Chicken Khurchan. Let's do that. Let's turn the flame on and
add in Regular Vegetable Oil. Once the oil heats up,
we add in Cumin Seeds. Once they begin to
crackle, Roughly cut Onions. Once these turn roughly
translucent, I'm going to add in Strips of Chicken Boneless Breast. Let's stir fry these two on high flame. And while the chicken is getting
done, we'll also add in strips of Capsicum. Time to add in some spices,
beginning with Garam Masala Powder. Followed by Red Chilli Powder, A little bit of Sugar to
just balance the flavour Of all the ingredients. Not to make anything sweet in this case. Along with this, juice of half a Lemon. And last but not the
least, Salt as required. Till the chicken, capsicum,
onions are all cooked. Yet, they have retained that little bite. The chicken of course
needs to be well done. With this, off goes the flame. And our chicken Khurchan is done and ready. Let's transfer this in a bowl. This of course is the chicken Khurchan, Which in this recipe is going to work. Like the stuffing or
the filling for the roll. Let's move on to the third component,
that is, bringing the dough back in action. Transferring that on the work table and
making some Chapatis or some flat breads. Now this is literally baking bread. I'm going to use a skillet or
a Tawa for something like this. But before that, we're
going to divide this dough Into roughly six portions like so.
We take one roll at a time. Literally like a large lemon. And we literally start making
Indian flat breads like so. We dab this in some Whole Wheat Flour. Press this Against the table like so. And roll this Into a thin Chapati. Well, if you're not comfortable
and cannot make perfect rounds, It's absolutely fine because eventually, When this gets
converted into a Kathi Roll, It's all going to get masked. So do not worry. Well, here you have
these round flat breads. We pick this on our palm like so. Remove the excess flour and
slap this onto the griddle like so. Once bubbles start rising on top, We give this a flip and
add in a little bit of oil. Well, that way the
flatbread literally gets excited And starts getting
roasted or baked. At this point in time also, you will
notice a few bubbles here and there. Press these against the skillet like so. Now, at this stage, I'm
actually turning the flame off Because I need to show you
something very categoric at this stage. In case you're looking at making
the Kathi rolls at a later stage, At this stage, At this stage, you will
remove the flatbread And keep it to cool on your
workbench or on a plate. You stack this up later
once all of this is cooled. You wrap this in a
cling foil or a clean wrap. Transfer this in an airtight container
and keep it refrigerated till further use. In case you feel like
keeping this longer, You could also transfer
this in the deep freezer And pull this out whenever you
want to make fresh Kathi Rolls.
So, these are not completely baked. Whenever you feel like pulling this out
of the refrigerator or the deep freezer, You peel this literally. Now, there is a little
bit of oil at the surface And that will prevent it
from sticking into the stack. Now, imagine peeling this from the stack And transferring this on
the Tawa or the griddle. Now, the process begins for
the finishing of the Kathi roll. At this stage, a little more of the oil. We turn the flame on… And continue roasting this or baking this. We flip this twice thrice over like so And with this, your flatbread or
your Kathi bread is done and ready. Let me make a few more. Let's move on to the fourth component and that is assembling the chicken Kathi roll. Now, ideally what you would
have done is taken one flatbread, Added whatever mixture and things like that and then individually would have rolled them. What I'm showing you today is
how a kathi roll expert would make A lot together at one point in time
and then start rolling them individually. Let's see how. You keep the flat breads
overlapping each other. Then take generous amount of the
chicken mixture or the Khurchan mix And place it like so. Let's add in some fresh Onions like so. And finally, a little more juice of Lemon. Now, what I have done is I have
made three overlapping Kathi rolls. The idea here is to pull
the first one towards yourself And start rolling it like so. Now, this way you can actually
make hundreds of Kathi rolls Without wasting any time
and keep this aside like so. With this ladies and gentlemen,
Chicken Kathi Rolls done and ready. Like I asked you to make the
flat breads and keep them refrigerated And make them in literally no time. You can also refrigerate the Khurchan
mix and assemble it in literally no time.
This is me, the Bombay chef,
Varun Inamdar, signing off. Bye for now.
