Chicken Kathi Rolls
Ingredients
Chicken Filling
- 1 lbs chicken breast or thighs, skinless boneless cut into strips
- 1 large onion sliced
- 1 jar roasted red bell pepper drained and sliced
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- ½ tsp Garam Masala or ground coriander
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ¼-1 tsp red chilli powder optional or use as needed to your heat preference
- 1 tsp chaat masala
- 1/2 tsp crushed black pepper
- 1 tbsp any neutral oil like avocado
- sea salt as needed
Cabbage Salad
- 1 medium head green cabbage thinly shredded
- 1 small onion, thinly sliced
- 2 medium carrots grated coarsely
- 2-3 tsp lemon juice or vinegar
- ½ tsp EACH salt and sugar
Additional
- 6 parathas or burrito sized tortillas
- 6 fresh eggs optional but delicious
- Mint avocado Chutney
- avocado oil as needed or any neutral oil
Instructions
Cabbage Salad
- shred and slice the veggies, toss everything in a bowl and let it rest until the other parts are ready..
The Chutney
- Follow the link in the ingredients for the green avocado mint chutney in full details.
Chicken Filling
- In a saute pan warm the oil and add sliced onion and cumin seeds. Cook for 3-5 minutes until the onion softens. Add minced garlic and ginger and stir.
- Add the chicken pieces and cook on high heat until the chicken starts to turn cook. Add turmeric, coriander powder or Garam Masala, black pepper, salt, chili powder, chat masala and roasted red pepper, mix well, the spices should coat the chicken pieces. Stir and cook covered on low to medium heat until chicken is fully cooked. About 8-10 minutes. Taste and adjust seasoning. If you're left with some liquid, boil the curry so the water evaporates and the curry thickens. You don't want a lot of sauce, the sauce should be just right to coat the chicken pieces.
Egg Tortilla or Paratha
- To make the egg brushed tortilla or paratha: Start by cooking the tortilla on the first side fully. You can brush it with a little oil(optional)
- While the tortilla cooks, crack one egg and whisk in a small bowl. Then before you flip the tortilla to cook the other side, remove the tortilla from the pan, and in the same pan drop the whisked egg and let it settle on the pan you can add a spot of oil so the doesn't stick.
- Once it starts to cook and firm around the edges, slap the cooked side of the tortilla on the egg while it's still runny. Leave it to cook completely, (you can press it down with a spatula). Once it's done cooking(about 1 minute) flip it back to cook the uncooked side to finish cooking. You can brush the tortilla with a little oil.
Assembly
- Place the egg tortilla or paratha on a parchment paper. Add ⅓ cup of chicken filling and ⅓ cup of cabbage salad along the center. (as shown). Roll slightly as you would with a burrito, secure by tucking on both sides. Cut in half on a bias and serve with green avocado mint chutney. Enjoy!!!
- Makes 6 wraps. 12 portions if cut in half.
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