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Chicken Kathi Roll

 Chicken Kathi roll is an original recipe from Kolkata, the name Kathi comes from the sticks that are used to make the chicken kebab for the filling, the specialty of this roll is the succulent chicken that remains smoky, along with the flaky paratha and the egg. Considered as a go to meal for many, this street style roll is worth a try, an easy recipe that has complex flavours. 

We prepared the paratha from scratch along with the kebabs that are smoked too, follow the recipe and make this favourite street style snack for your evening snack.

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Ingredients

  • 300 g chicken (boneless smaller cuts )
  • 1 tbsp mustard oil
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1 tsp ginger garlic powder
  • 1/2 cup yoghurt
  • salt to taste
  • 1 tbsp. lemon juice
  • 2 cups refined flour
  • 1/3 tsp powdered sugar
  • 1.5 tbsp. Ghee (clarified butter)
  • water as required
  • 1.5 tbsp. vegetable oil for frying
  • Vegetable oil for coating as required
  • 2 onion Laccha (roundels)
  • 1 Capsicum (julienne)
  • 1 tsp Chaat masala
  • 1 egg per paratha
  • 1 tsp red chili sauce per paratha
  • 1.5 tsp Tomato Ketchup per paratha




Method
  1. Marinate the Chicken pieces with mustard oil, red chili powder, cumin powder, garam masala powder, ginger garlic paste, yoghurt, salt and lemon juice. Mix well and let it marinate for 1 hour.
  2. Arrange the chicken pieces in the skewer and pan fry on slow flame until the edges are slightly charred.
  3. Add ghee, salt and powdered sugar, rub with hands until breadcrumbs kind of consistency is achieved.
  4. Add water and knead into a dough, the dough should neither be too hard nor too soft.
  5. coat with oil and let it rest for 1 hour.
  6. After one hour, portion the dough as per the required size, make the laccha by following the steps in the video.
  7. Heat a frying pan on low heat, add some oil and sear the paratha carefully, flip sides until it develops a nice golden colour. Let it rest
  8. Clean the pan, add oil on low flame and add the whisked eggs, immediately put the paratha on top. Do not cook for too long.
  9. For the filling, add 1.5 tbsp.  vegetable oil on medium heat and add the onion laccha, along with the capsicum julienne and the chicken kebab, add chaat masala from top.
  10. Cook for 2-5 minutes, we need the crunch on the onions and capsisum.
  11. Now add the filling to the egg paratha, do not overfill or else it might  spill out.
  12. Add red chili sauce, tomato ketchup and squeeze a lemon from top, roll tightly and serve while its still hot.

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