CHICKEN KATHI ROLL

When it comes to fast food, kathi roll is one of my absolute favourites.

I have tried kathi rolls from numerous outlets around pune, the best being at kapila kathi rolls on D.P. Road. But then when you just want to rest at home and eat in the peace and comfort of your house then this is just the recipe you are looking for.

It has a beautiful soft and crispy paratha which is filled with a juicy, spicy, little tangy and delicious chicken accompanied with pudina (mint) chutney and raw onions.

I have learnt this recipe from my mother and everybody knows that mom's food are the best in the world. The amount of effort, love and care they put in it just makes it all the more tastier and full of warmth.

It is just hard to say no when such amazing kathi rolls are coming your way made by your mom. The only words that escape your stuffed mouths when you are eating this are.. "mmpphh its delicious, I'll have one more" :D

So a big thanks to my mom for sharing this delicious recipe with me, which I will now share with you. Read on and enjoy some "Maa k haanth ka khana" ;) 

INGREDIENTS

FILLING

• 1/2 kg boneless chicken
• 2 large onions (sliced)
• 2 medium sized tomatoes (chopped)
• 1 1/2 tsp ginger - garlic paste
• 1/2 tsp garam masala powder
• 1 1/2 tsp kasoori methi
• 1 tsp everest chicken masala ( you can use any other good brand's chicken masala also) 
• 1/2 tsp coriander powder
• 1/2 tsp red chilli powder
• 2 to 3 green chillies
• Salt
• Oil
• Eggs

DOUGH

• 1/2 kg maida
• 4 boiled and mashed potatoes
• 1/2 tsp salt
• Water as required

GARNISH

• Onions sliced
• Coriander and mint (pudina) chutney
• Lemon juice

STEPS

FILLING

• Heat oil in a pressure cooker.
• Once the oil is hot drop in the sliced onions and green chillies.
• Once onions turn pink drop in the tomatoes.
• Cook for 5 to 10 mins.
• Once the onions turn soft add the ginger garlic paste, salt, kasoori methi, garam masala and coriander powder.
• Mix it well and cook it for another 10 minutes. Add little water if it becomes too dry and starts to burn.
• Drop in then chicken and mix it well. Add 1/2 cup of water then cover and cook for upto 1 whistle on high flame and then reduce the flame and cook for another 5 minutes.

• Switch off the flame and let the pressure release naturally.

DOUGH

• Add the maida in a mixing bowl. 
• Drop in the mashed potatoes and salt and mix well.
• Add water very slowly and slowly mould the batter with your hands till the batter is soft and neither too wet and nor too dry.

• Cover in a wet cloth and keep aside.

.

PUTTING IT ALL TOGEATHER

• Take a little dough and using a rolling pin roll it into a circular paratha. It should not be too thin otherwise it will tear while cooking.
• Heat a tawa and once its hot drop this paratha on it.
• Let it cook evenly on both sides.
• Now break an egg into a bowl, add a pinch of salt and beat it well.
• Now drop this beaten egg onto the cooked paratha and spread it evenly.
• Carefully overturn the paratha onto the egg side and cook it.
• Brush some butter/ ghee on the top paratha side and flip it again. Cook it for 10 to 20 seconds till the paratha is nice and crisp.

• Take it off the tawa and keep aside.
• Now spread the cooked egg paratha on a plate.
• Take some cooked chicken from the cooker and place it in a single line along the paratha.
• Spread a spoon of pudina and dhania chutney on this.
• Add the sliced onions along the chicken.
• Squeeze some lemon juice on this.

• Now roll it up and serve hot.