Chicken Kathi Roll made at home :-)

Hello... today I wanted to share a quick recipe of Chicken Kathi Roll to be made at home.

Below recipe is for making 4 chicken kathi rolls -

For the Chicken Filling -

2 pieces chicken breast, cut in small cubes

1 Tablespoon Oil

1 Tea-spoon Jeera

1 Cup Sliced Onions

1 Table-spoon Ginger-garlic paste

1 Cup chopped tomatoes

1 tea-spoon turmeric powder

1 tea-spoon garam-masala powder

1 tea-spoon coriander powder

1 tea-spoon jeera powder

Salt for taste

1/2-1 cup water

1. Heat Oil in a deep pan. Once hot, add jeera.

2. Add sliced onions as jeera starts spluttering. Fry till translucent.

3. Add ginger garlic paste and fry till oil separates from mixture.

4. Add tomatoes and all the spices, salt and fry till masala is cooked, and oil starts separating from the mixture.

5. Add chicken and cook covered on medium flame.

6. If mixture sticks to bottom of pan, add 1/2 cup water and cook till chicken is done.

7. Ensure the chicken mixture is not runny.. but dryish..

To Make the Square Paratha -

Use the same wheat flour (atta) dough, leveraged for making roti's.

Make 4 round-balls of the dough with approx, 4-5 cms diameter

Roll out the dough, as you would for roti. To make square paratha's follow the below steps -

1. Once you have made a round roti.. add little oil from one corner of roti to another, running from center

2. Fold opposite sides of the roti towards the center

3. Apply little oil on the folded section, and fold the other two sides of the roti towards the center.

4. Dab the square with loose atta, and roll it out into a larger square.

5. Ensure, the dough is not rolled out too thin..keep it a little thick.

Now, on a hot tawa, put the rolled out square dough. Once, you see small bubbles popping out, flip the paratha. Flip after 3-4 minutes.. you will see the surface has brown small dots. Apply a little oil on this side, and spread all over. Flip the side, and apply a oil on the other side as well. Fry till both sides are dark brownish..

Keep aside on Kitchen tissue to soak out excess Oil.

To make the Egg Paratha -

1. Beat 3 eggs in a bowl with little salt.

2. Heat pan and sprinkle little Oil.

3. Pour in little mixture of egg, and on the wet surface itself, put the paratha prepared above.

4. Let it cook for a while..till the mixture is soaked and cooked and remove the paratha from the pan.

5. Repeat the process for the other 3 parthas.

To Assemble the Chicken Kathi Roll -

Apart from the egg paratha, chicken pripared above, you'll need -

Non-stick Baking Paper

1 cup sliced Onion

Green Chutney/ Tomato Sauce

Lime juice

1/2 cup sliced green capsicum

1. Lay out a square inch of baking paper.

2. Put the Paratha on top.

3.Spread Green-chutney/ tomato sauce

4. Put chicken in center of the paratha

5. top it with onion, capsicum and little lime juice

6. Roll the paratha and wrap ti in the baking paper..

Enjoy with chutney.. :-)

Kosha Mangsho..Bengali Style..Diwali Special

I know Diwali is all about Laxmi Puja in majority of India....for Bengali's who do Shakti Puja, Diwali marks the day for worshipping Ma Kali (the angry version of Durga Ma). Traditionally Bengali's keep fast the whole day..and do the Puja at night followed by the feast....

Well..I didn't keep fast...but I cooked the dish of the day for family - Kosha Mangsho. for those interested..below's the recipe for same -

Ingredients:-

1 Kg Mutton

3 Tablespoon Mustard Oil

Ginger-Garlic Paste - 3 Big Pieces of Ginger and 2 Big Bulb of Garlic or 15-20 big cloves of garlic

4 Big Onions Chopped

4 Big Tomato's Chopped

2 Potato's - Peeled and Halved

2 Tsp's Turmeric

Salt as per taste

1 Tsp Lal Mirch ( you can add more if you like it Tikha)

1 Tsp Black Pepper

1 Tsp White Pepper

2 Tsp Garam Masala

1. Wash and clean the Mutton well. Marinate it in half of the Ginger-garlic paste, turmeric and salt for 1 hour.

2. Heat Mustard Oil in a Cooker..once it leaves fumes, add rest of the ginger-garlic paste & onions

3. Once the mixture turns light brown, add Tomoato's and cook it, ensuring it doesn't stick to the bottom.

4. Once it is reduced to pulp and oil starts leaving the mixture, add Lal Mirch, White & Black Pepper and a little salt and cook well.

5. Add the Mutton once the masala is cooked and mix it well. Keep turing the mutton on regular period so as to ensure it doesn't stick to the bottom. Let the mutton cook in it's own water released for 1 hour over small flame.

6. After an hour add the potato's and cook for 20 more mins or till meat is tender and potato's cooked.

7. Garnish with Garam masala and check for salt...

8. Serve hot with Luchi or Rice

To cook it early...you can after adding the Meat to the Masala cook it on slow-to-medium flame for 45 mins, followed by adding Potato and cooking for 15 mins. Then, add a little water and close the lid of cooker and give it two Whistles to tenderize the mutton.