Kati Roll: perfect for an afternoon of movies

If you want to try an authentic kebab, you are sure to love the kati rolls.

Kati Roll: perfect for an afternoon of movies

A rolled paratha bread dough with lamb and vegetables inside. It is also common to find kati rolls with chicken meat. It is taken with a refreshing sauce, lime or lemon or chaat masala, a mixture of spices that contains mango powder.


- For the pickled onion:

- 2 onions cut into thin slices.
- 2 green chilies, seeded and finely chopped.
- 4 tablespoons of wine vinegar or lime juice.
- 1 teaspoon salt.
- A handful of chopped fresh coriander.

- For the spiced chicken skewers:

- 600 gr of chicken breast cut into bite-size tacos.
- 6 cloves of garlic, crushed.
- 3 finely chopped seedless green chilies (optional)
- The juice of two limes.
- 1 teaspoon of chili flakes.
- 2 teaspoons of Garam Masala from "BlackPepper & Co.
- 1 teaspoon ground coriander.
- 1 teaspoon salt.
- 2 tablespoons of vegetable oil.
- 6 metal or wooden skewers to skewer the chicken.

- For the egg parathas:

- 125 gr of wheat flour.
- 125 gr of whole wheat flour.
- 1/2 teaspoon salt.
- 100 gr of melted butter of which we will use two tablespoons to make the dough and the rest to paint the parathas.
- Between 120/150 ml of water.
- 5 eggs beaten with a pinch of salt and a handful of chopped coriander.



- For the pickled onion:

Mix the onion with the rest of the ingredients. Reserve in a cool place while we prepare the rest of the food.

-For the spiced chicken skewers:

If you use wooden skewers, let them soak for an hour or two, so that later, when cooking the chicken, they do not burn.

Put all the ingredients in a large bowl except the chicken. Remove the whole set and add this one. Mix the whole set and let it rest for an hour in a cool place, so that the flavors are integrated.

Drain the chicken from the marinade and thread three or four pieces on each prepared skewer. Reserve.

- For the egg parathas:

Put the flour, salt, two tablespoons of melted butter and about 120 ml of water in a large enough bowl.

Knead the whole while adding the rest of the water little by little, until you get a smooth ball that does not stick to your hands. Keep kneading for a couple more minutes. Let stand 15 minutes.

Divide the dough into 8 pieces of about 50 grams each and shape them into a ball. For this recipe, six pieces of dough will suffice, but the parathas are so delicious, that I always make those two more, in case someone wants to repeat;)

Sprinkle a little flour on a smooth surface and stretch one of the balls until you get a circle of about 13 cm in diameter. Paint its surface with the melted butter that we had reserved and fold in half.

Repaint the surface and repeat the folding to obtain a kind of triangle.

Brush again with butter and sprinkle with a little whole wheat flour. Flip the dough triangle over and do the same on the opposite side. Stretch until you have that the triangle is about 12 cm long.

Arrange on a parchment paper and repeat the operation with the rest of the dough balls.

Heat a heavy-bottomed frying pan well greased with butter and place one of the parathas on it. Cook for about two minutes or until bubbles start to appear on the surface. Turn the paratha over and pour a good spoonful of beaten egg over it. It doesn't matter if the egg spills into the pan, that makes it more imperfectly "perfect";)

Once the egg on the edges has set, carefully turn the paratha over and let the egg cook for a couple more minutes. Repeat the operation with the rest of the parathas.

To keep the parathas warm while the chicken is being cooked, I advise you to place them in the oven on at the lowest temperature. That is a way to keep them very tasty and not stress yourself with the completion of the dish.

Heat a griddle or grill until it is very hot and grill the chicken skewers for about six minutes, turning them occasionally so that they do not burn.

Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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