I decided to knock off Indian last week. With so many favourite dishes to choose from, and such an array of amazing Indian restaurants out there, it was hard to select just one to be the star of the year. I opted out of going to a restaurant for this one, even though I could never reproduce the quality of curry, naan, dhall, biriyani, dosai, etc. as the top end Indian chefs and cooks could. Instead I made these delicious, moorish, Indian roti wraps named Kati rolls (or Kathi rolls).
Kati rolls are a street food originating from Kolkata in India, with its initial form being a skewer-roasted kebab wrapped in paratha bread. The one I did was a little different with the help of my local Indian grocer, Yash Indian Spice ‘N’ Delights, for my frozen roti paratha bread and lime pickle.
The rotis in this dish are pan-fried with egg on one side and filled with spiced chicken, pickle, red onion salad, and mint green chilli yoghurt sauce with all recipes coming from this great street food inspired cookbook…
Spicy Chicken Kati Rolls
- 8 boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tblsp veg oil (plus extra)
- 1 onion, halved and thinly sliced into half moons
- 2 garlic cloves, finely chopped
- 3cm piece of ginger, peeled and finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1/2 tsp garam masala
- 1 tblsp tomato paste
- 1 thumb-size red chilli, thinly sliced
- 1 tblsp lemon juice
- 6 roti
- 2 eggs, lightly beaten
Heat the oil in a large frying pan over low to medium heat and then add the onion, garlic, ginger and a pinch of salt. Cook for 10 mins or until soft. Increase to high heat, add the chicken, and cook for 5 mins or until browned all over. Add the spices, tomato paste, chilli, and lemon juice, then season and cook for 10 mins until the chicken is tender. Remove from heat and transfer to a serving bowl.
Here is where you can pan-fry your roti if you wish. An alternative method is using a flat iron sandwich press. Once your sandwich press is hot and ready to go, place your frozen roti straight onto the hot plate and close for about 15-30 secs (you’re looking for a slight golden colour). Open, flip the roti, and spoon 1-2 tablespoons of the beaten egg over the top of it, then close it again straight onto the egg side. Give it about 10 secs and when you open it should be golden, with the thin layer or egg fried onto the top of the roti.
Spread the egg covered side with the chicken, red onion salad (below), pickle and the mint, green chilli and yoghurt sauce (below). Fold up and enjoy!
Serves 4-6 happy diners.
Red Onion Salad
- 1 red onion, halved and sliced into half moons
- 1 handful of mint leaves, chopped
- Juice of 1 lime
- 1/2 tsp chilli powder
Combine all ingredients with a pinch of salt.
Mint, Green Chilli & Yoghurt Sauce
- 200g Greek Style Yoghurt
- Small handful of fresh mint leaves
- Small handful of coriander leaves
- 2 thumb-size green chillies, stems and seeds removed
- 1 red shallot, peeled
- 3 tsp caster sugar
Combine all ingredients in a food processor with a large pinch of salt. I usually just finely chop everything which is just as nice.
Check out week #1 – Burmese Chicken Salad