Easy Chicken Kathi roll – Kerala Style

Chicken Kathi Roll - Kerala Style

 

 

Ingredients (For 5 – 6 rolls)

1. Chapathis / tortilla – 5 – 6 (I used tortilla)

2. Egg – 1 or 2, beaten

    Salt – 1 pinch

For the filling

3. Chicken breast – 1, cut into strips

4. Ginger – 1 tsp, minced

    Garlic – 1 tsp, minced

    Curry leaves – A few

    Green chilly -1 , finely chopped

5. Onion – 1 cup, sliced

6. Ginger-garlic paste – 1.5 tsp

7. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1/2 tsp

    Fennel powder – 1/2 tsp

8. Pepper powder – 1/4 tsp

9. Tomato – 1 small (1/2 – 3/4 cup), thinly sliced

10. Green bell pepper – 3/4 , thinly sliced

      Red bell pepper – 1/4 cup, thinly sliced (optional)

11. Cilantro – 2 tbsp, chopped

12. Salt – To taste

13. Vegetabe oil – 1 – 1.5 tbsp

For challas / onion salad

1. Onion – 1 medium, thinly sliced

2. Vinegar – 1 tsp

3. Green chilies – 2, cut into very thin rounds

4. Salt – To taste

Combine all the ingredients in a bowl. Mix and squeeze everything well using your fingers. If you want, you can add 1/4 cup thinly sliced tomatoes also. Set aside.

Method

Heat 1 tbsp oil in a pan at medium heat. Add minced ginger, garlic, green chilies and curry leaves. Saute for a few seconds and add sliced onion. When onion turns transparent, add ginger-garlic paste. Saute everything until onion starts turning brown. Now add turmeric powder, chilly powder, coriander powder and fennel powder. Saute until their raw smell is gone. Now add the chicken pieces, salt and pepper powder. Mix everything well and cook for 1 – 2 minutes. Now add tomato pieces and mix well. Cook for a few minutes and add sliced bell peppers. Stir-fry for 1 – 2 minutes. Add 1/4 – 1/2 cup water, 2 tbsp chopped cilantro and mix well. Cook covered for 5 – 6 minutes. Open the lid and slightly shred the chicken pieces using your spatula and cook for a few minutes until the chicken gets well-coated with the gravy. Taste-check and add salt, garam masala powder/fennel powder and pepper powder, if necessary. Switch off when it becomes semi-dry. Set aside.

For the rolls

Beat egg with a pinch of salt. Cook the chapathi/tortilla on a tawa until done. Pour and spread 1 – 2 tbsp egg on one side of the chapathi and flip to cook the egg. It takes only a few seconds to cook the egg. Transfer to a plate keeping the egg-coated side up. Put the cooked chicken on one side of the roll and top with the challas/onion salad. Roll the chapathi tightly to form the kathi roll. To serve, cut into two parts or wrap the lower part of the rolls in a paper napkin, butter paper or aluminium foil. This would be an instant hit among kids and adults alike!

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Adapted from Taste of Kerala

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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