KATI ROLL

The Kathi Roll is a popular West Bengali street food recipe. Generally, the stick broiled chicken kebab is enveloped by paratha. However, the term "Kati roll" now refers to any grilled meat or vegetables rolled in Indian flatbreads (chapati, paratha, roti, naan).

These rolls are great as an appetizer, a snack for the evening, a lunchbox item, or even a hearty dinner on a weeknight.

It is referred to as a Frankie roll or a Kati roll by some restaurants and street food vendors, depending on the bread used and the filling. The location from which these rolls originated is the primary distinction. The Frankie roll hails from Mumbai (Bombay), while the Kati roll hails from Kolkata (Calcutta).

INGREDIENTS

For the chicken

240 grams of boneless chicken thighs
cut into medium pieces
1 tablespoon Ginger-Garlic Paste
ground 1-inch ginger and 5 small garlic cloves to a coarse paste
14 teaspoon turmeric powder
14 teaspoon paprika,or Chile powder
34 teaspoon salt
14 teaspoon garam masala,or Tandoori Masala powder
1 fresh lemon juice
12 teaspoon cumin seeds

YIELDS 2 ROLLS FOR CHAPATI ROLLS (OR YOU CAN USE ROTI OR STORE-BOUGHT ROLLS) 110 g whole wheat flour, 1/4 cup, 1/8 teaspoon salt, and 2 teaspoon oil for frying

FOR THE GREEN MINT CHUTNEY

3 green chilies 1 cup coriander leaves or cilantro 15 to 20 mint leaves 6 to 8 cashews, soaked in water for 15 minutes, drained 2 to 3 tablespoons water 12 teaspoon salt 2 to 3 tablespoon yogurt 12 lemon juice

Other Ingredients:

Onions, chopped in half lengthwise and cucumber, cut lengthwise. Optional step: soak chopped onions for 15 minutes in 1 cup vinegar and 1 teaspoon sugar.

HOW TO MAKE THE BEST HOME-MADE CHICKEN KATHI ROLLS?

For the chicken,

combine the chicken pieces, lemon juice, turmeric, chili powder, garam masala powder, salt, and ginger-garlic paste in a bowl. Toss to combine. Marinate this for 15 to 30 minutes.

In a pan, heat oil after 30 minutes. Add the cumin seeds to this and sauté for 30 seconds.

Spread the marinated chicken around the pan after adding it. After 6 minutes on one side, flip and cook for 4 to 6 more minutes on the other side. Put an end to the fire. Put this on hold.

For the Greek flatbread (roti or flatbread),

ignore this if you use ready-made flatbreads from the store.

Make a medium-stiff dough by slowly adding flour, salt, and water to a bowl and kneading it. Divide the dough equally among yourself.

Roll each ball into a circle with a diameter of 8 to 10 inches.

Heat the container or tava. Cook one side of the rolled chapati on the hot tava for approximately one minute; Flip and cook the other side for about 30 seconds, or until golden spots appear at the bottom. During cooking, if necessary, drizzle oil.

Collecting THE KATHI ROLL

Put the material paper on the functioning surface and keep the cooked chapati or roti on top of it. Spread the pre-arranged green mint chutney over the flatbread. The chicken filling should be added in the middle.

Top it with cured onions, cucumber, and some more mint chutney.

Wrap the two sides like a jacket before folding it from the bottom up.

Kathi roll chicken is prepared. Serve and have fun.

FRANKIE ROLLS | CHICKEN KATI ROLLS | HOW TO MAKE KATI ROLL