Soft roti, juicy chicken, and the rich flavours of Kashmiri spices, paired with onion and radish chutney, kathi roll is one of the most popular and flavourful Indian street-style wraps.
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But with the monsoon season here, many of us avoid eating outside. So, if you are craving this flavour bomb, we have a recipe from chef Ranveer Brar to help you make it right at home. The best part? You can prepare this dish in less than 30 minutes.
Kashmiri chicken kathi roll
- Preparation time: 10 to 15 minutes
- Cooking time: 15 to 20 minutes
- Serve: 2 to 4
Here's everything you will need to make the dish:
Ingredients
- For dough
1 cup whole wheat flour
1 cup refined flour
Salt to taste
1 tsp sugar
½ tsp vinegar
Water as required
1 tsp oil
¼ tsp baking soda
¼ tsp baking powder
- For chicken marination
1kg chicken thighs
Salt to taste
½ tbsp ginger garlic paste
1 tsp coriander powder
½ tsp cumin powder
A pinch of garam masala
1 tsp degi red chilli powder
½ tsp fennel powder
1 tbsp gram flour
½ tsp vinegar
2 to 3 tbsp mustard oil
- For pyaz ki chutney
2 medium onions (sliced)
Salt to taste
½ tsp vinegar
1 tsp degi red chilli powder
½ tsp cumin powder
- For mooli ki chutney
1 radish (peeled, sliced, and crushed)
1 radish (peeled and grated)
1 cup radish leaves (chopped)
Salt to taste
¼ cup walnuts (crushed)
¼ tsp degi red chilli powder
1 green chilli (chopped)
2 tbsp fresh coriander leaves (finely chopped)
1 tbsp oil
½ tsp cumin seeds
¾ cup curd (beaten)
Salt to taste
- For cooking chicken
1 to 2 tbsp oil
Marinated chicken
- For assembling the kathi roll
Prepared roti
Prepared mooli ki chutney
Cooked chicken
Prepared pyaz ki chutney
Process
- For dough
- In a bowl, add whole-wheat flour, refined flour, salt to taste, sugar, vinegar, and water as needed.
- Knead into a semi-soft dough.
- Flatten the dough, make a well in the centre, add oil, baking soda, and baking powder, then knead until smooth.
- Divide the dough into lemon-sized balls.
- Roll each ball into a semi-thick roti.
- Heat tawa on medium flame, place the roti on it, and cook well on both sides.
- Transfer to a plate and keep aside for further use.
- For chicken marination
- In a bowl, add chicken thighs, salt to taste, ginger-garlic paste, coriander powder, cumin powder, garam masala powder, degi red chilli powder, fennel powder, gram flour, vinegar, hot mustard oil, and marinate well.
- Keep aside for further use.
- For cooking chicken
- Heat oil in a pan; once hot, add the marinated chicken pieces one by one and cook until tender.
- Transfer to a tray and keep aside for further use.
- For pyaz ki chutney
- In a bowl, add onions, salt to taste, vinegar, degi red chilli powder, and cumin powder, mix well.
- Keep it aside for further use.
- For mooli ki chutney
- In a bowl, add sliced radish, grated radish, radish leaves, salt to taste, walnuts, and degi red chilli powder.
- Add green chilli, fresh coriander leaves, oil, cumin seeds, curd, salt to taste and mix well.
- For assembling the kathi roll
- Place the cooked roti on a flat surface.
- Add mooli ki chutney, cooked chicken, and pyaz ki chutney.
- Roll tightly to form a kathi roll.
- Transfer to a serving platter and garnish with a coriander sprig.
- Serve hot with pyaz ki chutney and mooli ki chutney.
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