Chicken Kathi Roll- SK Khazana

Ingredients list for Chicken Kathi Roll- SK Khazana

• 250 grams Chicken breasts boneless, cut into thin strips
• 1 1/2 cups Refined flour Ready-made dough made using
• 1 tablespoons Mustard oil
• 1 teaspoon Cumin seeds
• 1 large Onion finely chopped
• 1 1/2 tablespoons Ginger-garlic paste
• 1 tablespoon Chicken masala
• to taste Salt
• 2 Green chillies chopped
• 3 tablespo to serve Tomato ketchup
• 2 tablespoons Fresh coriander leaves chopped
• for basting Ghee
• for dusting Refined flour
• 8 tablespoons OIl
• 2 Eggs beaten
• For topping Pickle onion slices
• For topping English cucumber slices
• to serve Kasundi mastard

Method

1. Heat mustard oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and mix well and cook till golden brown.
2. Add ginger-garlic paste and mix and cook for 1-2 minutes. Add tomatoes, saute and cook for 2-3 minutes or till the tomatoes turn pulpy.
3. Add Tata Sampann Chicken Masala and salt and mix till well combined. Add ½ cup water and mix and cook for 3-4 minutes or till the oil separates.
4. Add chicken and green chillies and mix well. Cook for 10-15 minutes.
5. Add tomato ketchup, mix and add coriander leaves and take the pan off the heat.
6. Dust the worktop with refined flour and place a portion of the dough, shape it into a ball and flatten it slightly and roll into a thin disc.
7. Apply ghee and dust a little flour on top. Make a cut from the centre point to one end and start rolling to make a cone. Press it gently, dust with a little flour and roll into a parantha.
8. Heat 2 tbsps oil in another non-stick pan. Place the parantha on it and cook for 1-2 minutes, flip and add ½ beaten egg and spread it slightly. Flip and cook for 1-2 minutes. Transfer on to a worktop.
9. Add a portion of the prepared chicken mixture in the centre. Sprinkle pickled onion slices and cucumber slices and tightly roll.
10. Serve hot with tomato ketchup and kasundi mustard.