My version of the Indian Kathi rolls with less work to it. I substituted the paratha with tortilla wrap that could be easily found at the stores making it easy to be made even on a daily basis or as a quick lunch to take to work. You can try this recipe with any kind of flat bread as the fillings work well together.
Ingredients:
For the marinade:
200G OF DICED BONELESS CHICKEN
1 TBSP CHILLI POWDER
½ TSP OF SALT
½ TSP OF GARAM MASALA
½ TBSP OF GINGER PASTE
½ TBSP OF GARLIC PASTE
2 TBSP OF CURD
2 TBSP OLIVE OIL
1 TSP OF LIME JUICE
2 TBSP OF BUTTER DIVIDED (Half for frying and half for later)
For the wrap:
½ TBSP OF BUTTER
1 EGG
SALT AND PEPPER TO TASTE
TORTILLA WRAPS
For the final wrap-up:
FEW SLICED ONIONS
MIXED SALAD GREENS
SPICY MAYONNAISE (1 TBSP OF MAYONAISE + 1 TBSP OF CHILLI PASTE/OIL)
FEW CILANTRO LEAVES
FEW DROPS OF LIME
Directions:
MARINATING THE CHICKEN – Wash the chicken well and cut them into small bite-sized pieces.
Pat dry the chicken well to remove the excess moisture. Add the chili powder, salt, garam masala, ginger paste, garlic paste, curd, olive oil, and lime juice into a mixing bowl and mix well.
Next, add the chicken to the marinade, mix well and set it aside for 30 minutes. You can even refrigerate it overnight.
THE FILLING – Heat 1 tbsp. of butter in a pan, add the marinated chicken into the pan, and fry it until it gives a slightly burnt color.
You can always fry it to your desired temperature, but this recipe tastes better when the chicken is slightly charred.
Towards the end, I prefer adding another tbsp of butter to give it a nice buttery taste, but you can skip it if you don’t want it. Once done, remove to a bowl and set it aside.
MAKING THE WRAP – Using the same pan, heat the tortilla wrap for about a minute by moving it around in the pan to fully utilize all the flavors leftover in the pan.
Break an egg into a separate bowl and whisk well by adding salt and pepper to it.
Next, add ½ tbsp of butter, add the whisked egg, and place the tortilla wrap on top of the egg.
Cook until the egg is cooked and stuck onto the tortilla wrap.
Remove from heat immediately and put it on foil or parchment paper.
FINAL WRAP-UP (as I call it) – Mix 1 tbsp of mayonnaise and 1 tbsp of chili paste/oil in a small bowl. With the egg side facing up, add a layer of this spicy mayo on the wrap, arrange the mixed salad greens as per your preference, followed by a layer of chicken, garnish with sliced onions cilantro leaves, and finish it with drops of lime.
Roll the sides up to the middle, wrap the roll in the foil or use toothpicks to hold the wrap together. Serve immediately!
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