My city in India – Kolkata is famous for this amazing street food called Kathi Rolls. Kathi rolls are basically Indian burritos without any beans or rice stuffing. During our recent trip to California, we grabbed Burritos whenever we were hungry and I decided to make a Burrito version of the Kathi roll (also saved me the stress of making enough rolls as these are pretty loaded). It is a great recipe for party appetizers or dinner for a big group of hungry humans!
The chicken has to be well marinated but otherwise, it is a fairly simple recipe. For those of you who hate making the flatbreads – ready made tortilla bread works great too!
- 500 gm boneless chicken, diced + 200 gm yoghurt
- 3 tbsp tandoori spice + 1/4 tsp turmeric powder + 1 tsp red chili powder
- 1 tsp coriander leaves, chopped
- 2 tsp mustard oil
- 2 tsp ginger garlic paste
- 1 tbsp butter and salt to taste
- 2 Onions cut into rings + 1/2 green and 1/2 red pepper diced
- 2 large onions, finely sliced + 1 finely julienned cucumber
- 2 green chillies, finely chopped (optional)
- Ketchup +Mustard sauce+ Kasundi + 1 lemon
- ** Also, some pre-cooked fried rice or biryani (you can skip the step if you do not have them cooked already)
Paranthas/Flatbread (make at home or buy readymade Tortillas):
- 300 gm cup plain flour
- 1 tsp oil + 1 tsp salt and sugar as per your taste + water for kneading the dough
- Vegetable or sunflower oil to fry them
- Marinade the chicken with salt, lime juice, yoghurt, turmeric powder, red chilli powder, tandoori chicken masala, mustard oil, chopped green chillies and ginger garlic paste for 1 hour. Rub the chickens well and add the chopped coriander leaves and mix well. Go for a stroll or cook the chicken. Totally depends on you.
- For the flatbread/parantha make a dough with plain flour, salt, sugar, oil and enough water. Knead well and divide into small balls. Roll out into circles or completely ignore this step and work around a tortilla bread!
- To cook the chicken add some oil. Once the oil is hot, add the sliced onions and saute. When they are golden brown, add the marinated chicken. Give a good stir to incorporate it all together. Cover and cook for 4-5 minutes on low heat, the chicken will leave its own juices and cook in it.
- Once the chicken is almost done add the onion rings and capsicum. Give a final stir and take them out, with a bit of crunch remaining on the capsicum.
- Place the flatbread/paratha in the heated pan. Add a few drizzles of oil on the paratha. When one side is fully cooked and the other side is halfway done add a beaten egg with salt. Spread by tilting the pan from side to side.
- Flip the parantha over to the other side (egg side up) and cook till both sides are evenly fried. Remove the fried parantha from pan. Keep aside.
- Place a kitchen paper or foil on a serving plate and then place the parantha (egg side up) and lay the cooked chicken pieces in the middle of the parantha.
- Add sliced onions, cucumber, chopped green chillies and some of your leftover rice or Biryani. Add some ketchup, mustard sauce, green chilli sauce (optional) and sprinkle some sea salt and a few drops of the lime juice.
- Roll them tight to prevent the fillings falling out.
- Serve with some warm Darjeeling Tea