Chicken kathi kebab roll

I would call Chicken kathi kabab roll street food. However, you do get refined versions of it in restaurants across India. The best kathi roll I have had is in my city Pune at a place called Kapila.

You can serve a couple as main course or you can chop these up in small pieces and serve it as a starter to share.

Ingredients:

For the rotis:

• 250 gms of of maida / plain flour
• 170 ml lukewarm water
• 2 tsp oil
• 2 tsp sugar
• ½ tsp salt
• (Please note you can also get the ready plain rotis instead of making them from scratch)

For the filling:

• 4 eggs
• 250 gms boneless chicken breasts
• 2 tbsp lime juice
• 1 tsp tandoori masala
• ½  tsp cumin powder
• ½ tsp coriander powder
• 2 green chilli finely chopped
• ¼ tsp red chilli powder
• 1 tbsp curd
• 1 tsp ginger-garlic paste
• 1 onion finely sliced
• Salt to taste

For the green chutney:

• Handful of coriander leaves
• Handful of mint leaves
• 1 green chilli
• ½ tsp tamarind paste
• Pinch of sugar
• Pinch of salt

Method:

1. In a mixing bowl, add the curd, ginger garlic paste, finely chopped green chilli, tandoori masala, cumin powder, coriander powder, lime juice and salt to taste and mix it up.
2. Cut the chicken breast in thin strips and marinate in the mixture above. Keep it aside. (If you can marinate the night before nothing like it)
3. In a mixer grinder, add the coriander and mint leaves, 1 green chilli, tamarind paste, pinch of salt and sugar and about half a cup of cold water. Grind it into a runny paste and keep it aside.
4. Skip this step if you are using ready rotis. In a mixing bow, mix the flour, oil, salt. Add little water at a time and knead the dough..
5. Beat the eggs in a bowl and keep them ready.
6. Heat a tava/ flat pan. In the meantime, make 4-6 small balls of the dough. Roll them one by one into thin medium sized circles on a lightly floured surface. Place them one at a time on the hot tava and heat them through both sides pressing them down with a spatula. Put 3 tbsp of beaten eggs on one side. Add very little oil. Take them off the tava when both sides have brown spots.
7. Heat a tbsp of oil in a pan. Add half of the sliced onion. Saute it until it turns a little brown. Add the chicken to the pan and keep it on the heat till it’s cooked about 5-8 minutes. Keep it aside.
8. Now we begin assembling. Take a roti, add few spoonfuls of chicken, add the green chutney, some of the raw sliced onion and make tight roll. Repeat this to make 4-6 kathi kabab rolls. They are now ready. Serve them warm.