An easy and mouth watering snack said to be originated from the kitchens of Nizam
PREPARATION TIME :
An easy and mouth watering snack said to be originated from the kitchens of Nizam
PREPARATION TIME :- 15 mins
COOKING TIME :- 20 mins
SERVING :- 6-7 pax
INGREDIENTS:-
1)2 cups —— Whole wheat flour
2)2 cups —— boneless chicken
3)2 nos —— Onion (paste)
4)1 tbsp —— Ginger Garlic paste
5)1-2 nos —— Tomatoes ( finely chopped)
6)1 tsp —— Red chilly powder
7)2 nos —— Eggs
8)3 nos —— Onions ( finely sliced)
9)1 tsp —— Lemon juice
10)few tbsp —— Green chutney
11)– —— salt ( to taste)
12)– ——- oil (for frying)
13)– ——- water to knead the dough
14)1/2 tsp —— pepper
METHOD:-
# FOR THE PARATHA:–
* Add salt to the wheat flour,slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
# FOR THE FILLING:-
* Heat oil in a pan, add the onion paste and cook for 3 mins then add ginger garlic paste and stir fry for another 3 mins, add the tomato and cook for 2 mins then add the shredded chicken and cover and cook on low flame for 8-10 mins. Add salt, red chilly powder and lime juice then remove from fire.
* In a separate plate, combine the raw sliced onions with 2-3 tbsp of green chutney and keep aside.
* Beat eggs in a bowl, add salt and pepper and keep aside.
* Prepare 6-7 diameter rotis from the dough.
* Heat a iron tawa and once its hot, drizzle some oil on the tawa, fry the roti on one side and on top pour 2 tbsp of the beaten egg and flip over the roti so that the egg gets cooked.
* Remove from tawa, place the egg coated side of the roti up. On the egg coated side place some chicken filling on one end of the roti and sprinkle the onion-green chutney filling and roll the roti tightly to form a Kati roll. Then wrap the lower part of the rotis in a butter paper or tissue.
* Serve with mint chutney or tomato sauce according to your liking.
My Taste-bud :-
You can add up any vegetable filling like carrots, bell peppers, cabbage etc along with the chicken, though it depends totally upon your liking.
