Kathi Rolls, Chicken, Meat Or Fish
Kathi Chapatti Rolls With Chiken/Meat/Fish Filling
Mamta Gupta
Kathi roll or wrap is a popular street food of India, especially Mumbai and Calcutta, but now popular all over India. It is very similar to tortillas, burritos, quesadilla and fajitas. Basically, it is a roll made of Chapatties or Parathas, filled with a spicy chicken or meat or vegetable spicy stir-fry. Most of the Indians would have had them at home without giving them a special name, utilizing left-over vegetable bhaji or meat/chicken dishes, re-heated, rolled into a chapatti/paratha. We often did, as kids. They have become more sophisticated with their fillings.
It can be served with a side Salad and a Green Chutney and/or Imli Chutney or Chilli Sauce of choice. A cool glass of Lassi or Cold Coffee makes the meal complete.
For a filling, you can use any leftover or freshly made meat or chicken or vegetable dish. Only important thing is that it should be dry, with no gravy, and spicy hot. You will also need some finely shredded salad, like lettuce, rocket, sliced onions, tomatoes etc. The amount of filling is a personal choice.
You can add a little grated cheese too, before rolling it up, like in Mexican Burrito. When heated on a griddle, the cheese melts and helps to stick the roll.
Makes 6-8
Ingredients
6-8 Chapatties or Plain Paratha
500 gm. boneless chicken or red meat of choice, fresh or left over roast or tandoori or tikka
6-12 (1 or 2 per person) Chapatties
1-2 tbsp. oil
1 onion, sliced thinly
1 tsp. grated/finely chopped/crushed garlic
1 tsp. grated ginger root
1-2 tomatoes, de-seeded and chopped finely
1 tsp. roast cumin powder
1 tsp. coriander powder
1/2 tsp. chilli powder, adjust to taste
1/2 tsp. Garam masala
1/2-1 tsp. Chat Masala Mix (you can buy ready-made mix)
Salt to taste
To assemble the roll
1 egg, lightly beaten
1/4 cup thinly sliced red onions
1/4 cup thinly sliced carrots (julienne)
1/4 cup thinly sliced cabbage
1/4 cup thinly sliced red or yellow peppers (capsicum/bell peppers)
1-2 finely chopped green chillies
1-2 tbsp. chopped coriander leaves
1 cup grated cheddar or similar cheese of choice. You can use Paneer cheese instead.
Green Chutney and/or Imli Chutney or Chilli Sauce
Instructions
Place meat/chicken in a bowl, add ginger, garlic and salt, mix well and leave marinate in the fridge for a few hours.
Heat oil in a pan. Fry garlic, ginger and onions until light brown. Add tomatoes and fry for a few minutes. Add chicken and stir fry for a few minutes. Add spices and salt to taste. Stir fry on low to medium heat, until chicken/meat is cooked. If you are using leftover, pre-cooked chicken/meat, it will only need to be heated through well. Turn heat off.
Making the Rolls
Heat a griddle/tava/frying pan to medium hot, brush with a tsp. of oil.
Place one chapatti or paratha on the griddle and brush with beaten egg. Turn it over for egg to cook. You can prepare all chapatties like this in advance.
Place one chapatti/paratha on a flat work surface.
Spread a little bit of green chutney/sauce of choice along its centre line.
Top with a spoon or two of your chicken/meat filling along the centre line.
Sprinkle a little of your prepared salad on top, adding cheese last. Roll the roti tightly over the stuffing.
Place on the tava cheese side down. Melted cheese will help it to stick together. Heat both sides on medium heat, turning over gently with a flat spatula. If your griddle is too hot, it will burn without getting heated through.
Serve with any fresh salad and chutney of choice.
