Chicken Kathi Roll is an Indian street food delicacy that can be consumed at any time of the day. The dish is made up of juicy chicken pieces wrapped in a thin flatbread. In this article, we will provide a step-by-step guide to help you create this recipe at home.
How To Make Chicken Kathi Roll
Getting the Dough Right
To begin with, let us start with the first component of the recipe, which is getting the dough right. You will need to use a combination of refined flour and whole wheat flour, a touch of salt, and water to knead the dough. Generally, 25-30% of hydration is used, meaning for every 100 grams of flour, 30 ml of water is added. Once the dough comes together, transfer it to a workbench and add a little bit of oil.
Knead the dough for at least 8-10 minutes until it becomes soft, elastic, and has a perfect gluten formation. You want to achieve a dough that is soft and pliable. Transfer the dough into a bowl, cover it with a cloth, and set it aside.
Making the Chicken Khurchan
The second component of this recipe is making the Chicken Khurchan, which is the filling for the roll. Heat up some regular vegetable oil in a pan and add in cumin seeds. Once they begin to crackle, add roughly cut onions and stir fry until they become translucent.
Next, add strips of boneless chicken breast and stir fry on high flame. Add in strips of capsicum and spices such as Garam Masala Powder, Red Chilli Powder, a little bit of sugar, and the juice of half a lemon. Season with salt as required. Stir fry until the chicken, capsicum, and onions are all cooked, but still retain their crunch.
With this, the chicken Khurchan is ready. Transfer it to a bowl and set it aside.
Shaping the Dough and Baking the Flatbread
The third component of this recipe is bringing the dough back in action. Transfer the dough to a work table and divide it into roughly six portions. Take one roll at a time, press it against the table, and roll it into a thin chapati.
You can use a skillet or a Tawa for baking the flatbread. Heat up the skillet and add the chapati. Once bubbles start to rise on top, flip it over and add a little bit of oil. Press the bubbles against the skillet to get the perfect roast. When done, remove it from the skillet and let it cool.
Assembly of the Chicken Kathi Roll
Now that all components are ready, let’s move on to the fourth component, which is assembly. Take a flatbread and add a spoonful of chicken Khurchan on top. Roll the flatbread tightly, ensuring that the filling does not spill out.
Wrap it in aluminium foil or greaseproof paper and enjoy your delicious homemade Chicken Kathi Roll.
List of required kitchen tools or equipment:
- Mixing bowl
- Skillet or tawa
- Rolling pin
Tips or variations to the recipe:
- You can replace chicken with other protein options like paneer, mushrooms or tofu to make it vegetarian or vegan.
- You can also add some grated cheese or mayo to the filling for a creamy texture.
- Experiment with different spices and herbs to add more flavor to the chicken khurchan.
Frequently Asked Questions:
Q: Can I make the dough ahead of time and freeze it?
A: Yes, you can make the dough ahead of time, wrap it in cling foil or a clean wrap, and freeze it for up to 2 months. Thaw it in the refrigerator overnight before using it.
Q: Can I use all-purpose flour instead of refined flour?
A: Yes, you can use all-purpose flour instead of refined flour in the recipe.
Q: Can I use a grill or oven to bake the flatbreads?
A: Yes, you can use a grill or oven to bake the flatbreads, but make sure to brush them with oil before baking for a crispy texture.
Q: Can I make the chicken khurchan ahead of time?
A: Yes, you can make the chicken khurchan ahead of time, store it in the refrigerator for up to 2 days, and reheat it before using it as a filling.
The Chicken Kathi Roll is an easy-to-make recipe that can be enjoyed at any time of the day. With a little bit of effort, you can make this Indian delicacy right in the comfort of your own home. So, gather the ingredients, follow the recipe, and surprise your taste buds with this flavourful dish.Print
For the dough:
1 cup refined flour
1 cup whole wheat flour
Salt to taste
30 ml water
For the Chicken Khurchan:
Regular vegetable oil
1 tsp cumin seeds
2 onions, roughly chopped
500g chicken breast, cut into strips
1 capsicum, cut into strips
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp sugar
Juice of half a lemon
Salt to taste
- In a mixing bowl, add refined flour, whole wheat flour, salt, and water. Mix well and add oil. Knead the dough for 8-10 minutes until it becomes elastic.
- Cover the dough with a cloth and keep it aside.
- Heat oil in a pan, add cumin seeds, onions, and chicken. Stir-fry on high flame.
- Add capsicum, garam masala powder, red chilli powder, sugar, lemon juice, and salt. Cook until everything is well done.
- Transfer the chicken Khurchan to a bowl.
- Divide the dough into six portions and make thin Chapatis.
- Cook the Chapatis on a skillet with a little bit of oil.
- Let the Chapatis cool and keep them refrigerated or freeze them if you want to make them later.
- To assemble, heat a Chapati on a skillet, add chicken Khurchan, and roll it tightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 495 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg