Chicken Kathi Roll is a mouth-watering chicken recipe in which multigrain roti is stuffed with chicken, salad and coriander chutney. A kati roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of #kathiroll We at JOOS Food have given a healthy twist to these popular kathi rolls by using wheat, ragi & bajra flour for the roti to make it a guilt-free indulgence for you Make this quick #recipe for your friends & family and we are sure they are going to enjoy it t the fullest. This delicious recipe can be a great snack for any time of the day when you want to enjoy a nice flavorful snack. #Chicken is known for its high protein content so you can make this recipe without having to think about the calories. This recipe is also known as chicken wrap or a chicken roll. Do let us know in the comment section below on how you like the dish.
Chicken Kathi Roll
For the chicken marination:
- 3 boneless skinless chicken breast
- 1 tbsp ginger garlic paste
- 1 tsp degi mirch
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 cup yogurt
- 1 tbsp lemon juice
- 2 tsp curry powder
- 1/2 tsp Salt
For the multigrain roti
- 1 cup wheat flour
- 1/2 cup Ragiflour
- 1/2 cup Bajra flour
- 1/2 tsp salt
- 3/4 cup luke warm water to knead the dough
- For the wrap
- 1 sliced onion
- 1 sliced tomato
- 1/2 tsp chat masala
- 1 tbsp lime juice
- 1/2 tsp red chili powder
- 1/4 tsp cumin powder
- 1/4 cup green chutney
First to marinate the chicken, mix all the ingredients together and pour them over the chicken.
Give the chicken long little cuts for the marinade to penetrate and mix well.
Let it marinate for at-least an half hour and at most 24 hours.
Heat oil in a pan and grill the chicken on both the sides till its cooked.
Slice the chicken and keep aside.
In a bowl add onion, tomato, lemon juice, salt, chat masala, red chili powder and cumin powder. mix and keep aside
Combine the wheat flour, ragi flour, bajra flour and salt and knead into a soft dough using 3/4 cup luke warm water.
Divide into 7 equal ball sized and roll into chapatis.
Heat a non-stick tava and cook both the sides of the chapati using 1/2 tsp of oil for each chapati.
Remove on a serving plate and smear a thin layer of green chutney and place chicken and salad.
Make a tight wrap and cover with paper or aluminum wrap.