I love Kati rolls. I especially
am a huge fan of the Frankies that they sell in little kiosks in Chennai. They’re
great on-the-go food - fun and tasty. I make these for my husband’s lunch box
some days. It’s quite simple really. Make rotis, make a thick, not-too-sloppy
filling (you could use paneer, mixed veggies, potatoes, minced meat or chicken
like in this recipe) and roll. That’s it. You can jazz these rolls up in
several ways- layer beaten eggs for more punch, top with grated cheese (and let
melt on tawa while cooking), season with spice powders, garnish with onions/green
chillies, add fresh veggies and sauces (subway style). The options are endless.
These are great lunch box food for kids. You could make bigger rolls, slice them
in an oblong fashion like spring rolls and serve as party snacks also.
I made a chicken filling, you can
substitute paneer in its place and reduce cooking time. I am afraid majority of
my recipes are now chicken based. My family is to blame. They’re chicken crazy.
I am a vegetarian majorly, would you believe? I am an occasional
non-vegetarian, my husband is a compulsive non-vegetarian. To him, if it’s not
chicken, it’s not food.
Prep time: 10 mins
Cooking time: 20 mins
Serves: 2-3
Ingredients
Filling
Chicken – 1/4 kilo boneless, cleaned and cut into bite size
piecesOnion – 1 large chopped fine
Tomato – 1 large chopped fine
Ginger-garlic paste – 1 tsp
Green chilli – 1 chopped fine
Red chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Salt to taste
Oil – 2 tbsp
Butter – 1 tsp
Eggs – 2 beaten with salt and black pepper powder
Roll
Wheat flour – 2 cupsSalt - ½ tsp
Water for kneading
Method
1. Prepare
the dough for the rotis by adding water little at a time to the wheat flour and
kneading well. Knead till you get a smooth, soft, non-sticky dough. Cover and
set aside.
2. Break
2 eggs into a bowl, add salt and black pepper powder and beat well. Set aside.
3. In
a pan, heat oil, when hot add the ginger garlic paste and sauté for a minute.
Then drop in the chopped onions. Save a handful of the chopped onions for
garnishing later on. When the onions turn translucent, drop in the chopped
tomatoes and fry for 1-2 minutes.
4. Add
the chicken pieces, turmeric powder, red chilli powder and salt. Mix well and
cook covered for about 8-10 minutes or till the chicken is cooked through. Open
and mix well and simmer for a few minutes till the oil separates. Then add the
butter and stir well. Switch off and let cool.
5. Make
lemon sized balls from the dough. Roll out each ball into a round roti and cook
on a tawa. If you’re going to serve these later, cook the rotis without oil
till halfway cooked, and store. Before serving, place the half-cooked roti on
the tawa, drizzle a little bit of oil on one side of the roti, then flip and
pour about 1-2 tbsp of the egg mixture on the roti and spread with the spoon.
Drizzle some more oil and let cook for about half a minute, flip egg-side down
and cook for another half a minute. Remove on to a plate. Cook all the rotis
this way.
6. To
assemble the kati rolls, spoon some chicken mixture on egg-side of the roti,
sprinkle some finely chopped onions, just a dash of chopped chillies (optional)
and roll tightly to make a roll. Place the roll, flap-side down on a piece of
aluminium foil and roll tightly, while tucking in the foil at one end of the
roll. Serve or pack in lunch box.
Notes
1. I
used wheat flour for the rotis. You could use equal portions of maida and wheat
to replicate store like rolls.
2. You
could use butter paper to wrap the rolls instead of aluminium foil.
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