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Kati Rolls

Written By Neerakar on Sunday, November 20, 2011 | 4:34 PM

Kati Roll (Kathi Rolls) originated from the streets of Kolkata (previously known as Calcutta) , India. The basic concept of Kati rolls is Kati Kabobs rolled up in a Paratha or Roti. However, a lot of variations of Kati rolls have been introduced since its earliest roots. I feel in love with this food when I was a young kid in Nepal. There is a food joint in Kathmandu called the Bawarchi (chef or cook), and they use to serve awesome rolls. Here is my variation of the famous Kati Rolls and I am topping the rolls with freshly made Avocado Salsa. 

Ingredients For the Chicken: 

1) 1 and Half red onions thinly sliced 
2) 2 Red Bell Peppers thinly sliced 
3) 2 lbs of sliced boneless Chicken Thighs 
4) 2 finely chopped green chilies and half fine chopped Habanero chili 
5) 1 stick of cinnamon, 5-6 cardamom, 5-6 cloves 
6) 1 table spoon of Cumin, Coriander and Curry powder 
7) 1/2 table spoon of Turmeric
8) 5 cloves of garlic thinly chopped 
9) 1/2 stick of ginger finely chopped 
10) 2-3 Bay leaves 
11) 1 tea spoon of Cumin Seeds 
11) Oil, Salt & Pepper 

Ingredients For the Avocado Salsa 
1) 2 ripped avocado 
2) 1/2 fresh lime Juice & Zest 
3)  Coriander leaves (cilantro) finely chopped 
4) 2 plum tomatoes finely chopped 
5) 1 and half shallots finely chopped 

For the paratha or roti, I substituted it with store bought Tortillas. Beat two eggs and slightly flavor it with salt & pepper (just a pinch) 


Directions for cooking Chicken: 

In a hot pan, roast your spices (cardamom, cloves, & cinnamon). It's an essential part of cooking to actually roast the spices in order to enhance their flavor. 
Pour some oil on the hot pan and add the bay leaves. Keep it on high heat for about minute and half while your lid is covered and then take it off the heat. Put it aside for about a minute. This way your oil gets nicely flavored. You can now get rid of the spices. 
After you take the spices out, on high heat add cumin seeds and cook until it turns dark. Then add your chilies, garlic and ginger and cook it for a minute on medium heat ( you don't want to burn the garlic too much).  Add you chicken and turn the heat to high. Normally, chicken in kati rolls are made in a big tawa (flat cookware at very high heat) but since lot of people don't have that, it is very essential to cook the chicken on high heat throughout. 
After you have cooked the chicken for about 4-5 minutes, add the cumin, coriander, curry and turmeric powder. Add salt & pepper for taste.  Cook it for about another 5-7 minutes. 
When the meat is almost cooked (golden brown) add the chopped onions and bell pepper. Cook for another 3 minutes. 
Add chopped cilantro and set it aside. Now it's our turn to make Avocado Salsa. 

Directions For Avocado Salsa:

This is a very simple Salsa to make. In a bowl, take some extracted avocado, tomatoes, shallots, finely chopped chilies and mix it well. Add salt & pepper for taste and then squeeze in fresh lime juice and zest. 
It's a very vibrant salsa and gives a kick to the kati rolls. Now its turn to make our prepare our tortillas.
In a hot pan, place your tortillas and heat it on one side. Add your beaten eggs on top of the tortillas. 
Add the egg in the middle and slowly spread it around. At this point lower your heat to medium. Once you have a thin crust forming on the outside, flip the tortillas and cook the part where you poured the eggs. 

Assembly Time: 
Cooked eggs side up, layer it with chicken and avocado salsa in the middle ( or on the side which ever you prefer). Roll the tortillas. 
Bon Apetite 
And there you have it. Simple, delicious and one mean looking Kati Roll. Enjoy and I hope you guys try this recipe cause its good :). Some more pictures below. 








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