What’s up guys! Chicken Kathi Roll was on my list from a long time & finally here it is. In this video I have shown you how to prepare some perfectly crispy & flaky parotas along with some delicious Kathi kababs. The roll turns out to be delicious & is super easy to prepare. I have used my Morphy Richards 28DCOX DuoChef microwave oven to prepare the kababs & the results are super amazing. Do try the recipe & let me know how it turned out. Stay safe, Cheers
Full written recipe chicken kathi roll
Prep time: 1 hour
Cooking time: 30-35 minutes
Serves: 4 kathi roll
For egg parota
Ingredients:
For parota
Maida (refined flour) 2 cups
Salt 1 tsp
Powdered sugar 1.5 tbsp
Ghee 2 tbsp
Warm water as required
Oil and flour (as required while rolling the dough ball)
For egg parota (quantity for making one egg parota)
Eggs 2 no.
Salt to taste
Method:
In a mixing bowl, add the refined flour, salt, powdered sugar and ghee, lightly mix and make sure the flour is combined well with other ingredient, now add warm water as required to knead a semi soft dough.
Once the dough comes together transfer over a clean counter top and knead for 8-10 minutes until smooth in texture, stretch the dough while kneading.
Once the dough is smooth, apply oil over the dough to prevent it from drying, further cover it with a damp cloth and rest for at least 45-60 minutes.
After the rest, divide the dough in equal size dough balls. Apply little oil on the dough ball and roll into a thin chapati.
Stretch the dough from all sides while rolling to make it thinner, evenly spread oil over the chapati and sprinkle some dry flour over the chapati.
Now, fold and make pleats just by overlapping them with your fingers and further roll it from one end to other just like swiss roll. While rolling when reached in the end, tuck the end towards inside.
You can prepare all the dough balls at once and use it later while making the kathi roll. Makes sure to apply oil over the dough balls to keep them soft. By the time you can make other components of kathi roll.
To make egg parota, first roll the oil applied dough ball in a thick paratha.
Further, set a pan or tawa on medium heat, and cook the rolled parota from both the sides until brown spots appear, press the parota gently with spatula while cooking.
Add oil and cook the paratha from both the sides until crisp. Low down the heat, break 2 eggs in a separate bowl and add salt to taste, whisk well and pour over the paratha, flip the paratha and cook until the egg is cooked.
Egg parota is ready, quickly add the other components, roll and serve immediately.
For chicken kathi kebab
Ingredients:
For marination
Mustard oil 2 tbsp
Kashmiri red chilli powder 1 tbsp
Black salt 1/4th tsp
Garam masala ½ tsp
Curd 2 tbsp
Ginger garlic paste 1 tbsp
Lemon juice 1 tsp
Salt to taste
Live charcoal + ghee
For tossing
Oil 1 tsp
Onions 1-2 medium size (sliced)
Capsicum 1 medium size (sliced)
Kashmiri Red chilli powder a pinch
Method:
Wash the boneless chicken well with fresh water and cut them in thin tikka size.
Prepare the marinade, take a mixing bowl, add mustard oil, Kashmiri red chilli powder, black salt and garam masala, whisk well to infuse the masala well with oil, further add curd, ginger garlic paste, lemon juice, salt to taste and boneless chicken, mix and marinade well while massaging the chicken, rest the marinated chicken in the refrigerator for 1 hour or you can also choose to rest overnight.
Once the chicken is marinated, place a live burning charcoal in a small bowl and place that bowl between the marinated chicken, pour some ghee over the charcoal, cover and smoke for 3-4 minutes to impart the smoky flavour.
• Soak the bamboo skewer in water for at least 30 minutes before skewing.
• Skew the marinated chicken in the soaked bamboo skewer.
• Place the skewed chicken over the grill rack that comes along with the microwave and cook the chicken on convection mode for 18 minutes.
• The chicken kathi kabab is ready. Keep aside to take the kebab to another level.
• For tossing, set a pan on high heat, add oil, onions, capsicum, cooked chicken kathi kebab & a pinch of Kashmiri red chilli powder, sauté on high flame for 2-3 minutes. The chicken kathi kebab filling is ready.
Assembly
Ingredients:
Egg parota
Sauteed Chicken kathi kebab
Onions (sliced)
Chaat masala
Green chillies
Lemon juice
Ketchup
Red chilli sauce
Method:
Place the sauteed chicken kathi kebab over the egg parota, add the remaining ingredients & roll tightly, serve the roll immediately, you can wrap the roll in a butter paper to avoid mess while having.
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