Chicken Kathi Roll (chicken Warp Indian Style)
The term "Kathi Roll" originates from Kolkata. It is eaten as a snack and is quite popular all over India. In the roll the Chicken pieces are wrapped in layered paratha or Indian bread and topped with onions, and spicy chutneys
Boneless Chicken pieces - 200 grams
Garam masala powder - 1/2 tablespoon
Red chilli powder - 1/2 tablespoon
Ginger - garlic paste - 1 tablespoon
Salt - 1/2 tablespoon
Black pepper powder - 1/4 tablespoon
Green chilli - 2 pieces (chopped)
Maida ( Refined flour) - 1 cup
Oil - 3-4 tablespoon
Marinate the chicken pieces with garam masala, red chilli powder, ginger- garlic paste and salt for an hour.
Heat oil in a non stick frying pan and add the marinated pieces
Cook on low heat till the chicken turns tender.
Take maida in a bowl, add two to three tablespoon of oil and mix.
Add required quantity of water and make dough.
To make rolls, take small portions from the dough and make balls. Flatten each ball with the help of a rolling pin.
Heat a tawa and place the maida chapatti. Apply oil over both sides and cook.
To serve take a chapatti, place chicken pieces vertically at the centre. Add some onion rings and green chilli, sprinkle black pepper powder and squeeze some fresh lemon juice.
Fold it and serve.
You can add some chopped capsicum along with onions and green chillies.
You can also replace all the masalas with tandoori masala alone
To make egg chicken kathi roll, when the roti is cooked on both sides, pour one beaten egg and spread it on the roti. Flip it over and cook well. Remove from heat, add in the filling and serve