Thursday, January 19, 2012

Chicken kathi rolls

Chicken kathi rolls

3/4 cup white chapati flour
2 tbsp besan ( chana daal flour)
1 tsp oil
1/4 cup+ milk
salt and red chilly powder for taste
canola oil for stir frying parathas
2 eggs ( I used 2-3 tbsp for my 2 parathas the rest I used for wheat parathas)

Ingredients for sweet chilly chicken( serves 3):
2 butterfly chicken breasts (around 400 gm)
1 green pepper
2 tbsp sweet chilly sauce
2 tsp roasted cumin powder
1 tsp red chilly paste ( sambal olek)
3.5 tbsp oil
salt as per taste
chopped green chillies optional
1/4 onion

To serve:
lettuce and tomato salad
sliced red onion (optional)
soup (optional)

Mix both the flours in a medium bowl. Add oil, salt and red chilly powder. Knead dough with milk. Add more milk little by little as required till you get a smooth dough. Cover it and let it sit for a while till you work on the sweet chilly chicken.
Preheat oven to 200 degrees F. Cut chicken breast, green pepper and onion of even size. Heat 2 tbsp oil in a pan. Saute chicken pieces until nicely cooked. Remove in a bowl and reserve. Heat the remaining oil and stir fry onion and green pepper. When soft, add the chicken pieces, salt, red chilly paste, cumin powder and sweet chilly sauce. Remove from heat. Transfer the sweet and spicy chicken to a oven safe bowl and set it in oven to keep warm till you make parathas.
Whisk eggs with 1/4 tsp salt in a bowl. Heat a griddle. Make gluten free chapatti by following the directions here. Cook chapatti on one side on a medium heat. Flip over and cook little bit on the other side. Flip the chapatti again. Put two spoonfuls of whisked egg on the half cooked side of chapatti. Spread the egg with a spoon. Flip the paratha. Drizzle 2 tsp of oil around the paratha. Remove the egg washed paratha in a serving plate. Cook the next one in the same way. Now, in the middle of the paratha put sweet and spicy chicken and some sliced red onion (optional).
Roll and stick it with a toothpick. Serve with salad and soup as a healthy filling brunch. 

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