Chicken Kathi Rolls

So tonight's dinner was something we haven't had in a very long time: chicken kathi rolls. So I thought, considering this seems to be a new foodie craze in the making, I'd share my recipe with you so you can enjoy your own home made kathi rolls!

Kathi rolls do need some forward planning. Unfortunately, it can't be whipped up in a hurry. Well, it probably can be, but it's just not the same. And before I get into the recipe, I have a confession. I'm not very good at mixing masalas, so I have used a shop bought masala for this. I'm sorry about this! I know! I can hear the judgement penetrating your screens! It's so loud! But it's one thing I just can't seem to get right. I'll go hide in the corner in shame once I've shared my recipe with you. So as might be obvious, there are two main parts to the rolls: the filling and the wraps. Here's how I make both!

Kathi rolls

Tandoori Chicken
400g diced chicken
3tbsp thick yoghurt
1tsp garlic paste (I use smoked garlic, but any paste will do)
1tsp ginger paste
4tsp tandoori chicken masala
1/2 tsp lemon juice
1 1/2 tsp chopped fresh coriander

 In a bowl, add the yoghurt, ginger paste, garlic paste, lemon juice and tandoori chicken masala. Whisk until smooth. Give it a taste. This is the time to check seasoning. Once you're happy, add the chopped coriander and the chicken pieces. Mix it all together and set aside for at least half an hour, but two hours would be better.

 When you're ready to cook it, drizzle oil on a foil covered baking tray. Spread chicken on top, and drizzle a touch more oil on top. Put this into a pre-heated oven at 200 c for about 25 minutes, but use your discretion as it really depends on the size of the chicken.

You can do this with any meat of your choice, but just change the cooking times. I made this with paneer for my mum as she's a vegetarian. It works just as well. Look how beautiful they both look! The paneer took about 20 minutes to cook.

When they come out, they should look slightly brown, but generally golden and delicious all over! Yum!

 Kathi Wraps
1cup strong white flour
2tbsp course semolina
1/2tsp salt and another pinch
About 375ml cold water
3 eggs
Pinch of pepper
1tbsp semi skimmed milk

In a bowl, combine the flour, semolina and salt. The semolina helps add a slight crunch to the wraps. Combine with the water until it makes a smooth batter, about the consistency of pancake batter.

That's a good looking batter! Make sure it's nice and smooth. There is nothing worse than flour lumps.

 In a hot non-stick pan, add one ladle-full of batter at a time and cook it until lightly brown on one side like the one below. Keep the second side a little blonde as we'll cook it further a little later on. Set them aside, separated by silicon paper.

In a bowl, whisk the eggs with a pinch of salt and pepper and a tablespoon of milk. The milk just helps make the eggs fluffier. In the same pan - it helps with the size - add a ladle-full of the fluffy whisked eggs. Don't touch it for a minute. Once all the egg is almost - almost - set. Now take one of the cooked pancakes and flip the lightly browned side onto the half cooked omelette. The slightly raw egg helps the pancake stick to the egg. Once stuck together, flip the egg-wrap over and let the other side brown. This is what you should end up with.

Extras

1 red onion, sliced

Lemon juice

Chunky chat masala

Chunky chat masala is one of my favourite masalas. It's a mix of dried mango powder, salt, black pepper, asafoetida, cumin, dried ginger, coriander, cumin, black pepper and chilli powder. It's beautiful on apples and bananas or on something like this. It just gives an extra kick!

Anyway, it's time to put this kathi roll together! And it's really simple because you've already done all the hard work. Lay the egg-wrap on your plate, egg side up. Put some sliced onion in the centre of the wrap, topped with the chicken or paneer. Sprinkle over some chunky chat masala and a few drops of lemon juice. Or half the box and the bottle, if you're anything like me! Roll up and enjoy!

 The best part about this meal? Aside from the olive oil, there is no added fats, oil, or butter! So it's a pretty healthy meal! And well worth all the effort, trust me.

Bonus points if you can team this meal up with one of these bad boys. Yum!

You can also make Indian seekh kebabs to go in these wraps, and I will bring you the recipe the next time I make them. 

For now, I shall go hang my head in shame for reasons I mentioned above. Until next time, folks!