Chicken Egg Kathi Roll


For the Chicken Kebabs –

  • 500 gm boneless chicken thighs, cut into small pieces
  • 1 tsp black salt
  • 1 tsp lemon juice
  • 1/2 tsp garam masala
  • 1 tsp Kashmiri red chilli powder
  • 1/2” ginger, crushed
  • 2-3 garlic cloves, crushed
  • 3.5 tbsp curd
  • 1 tbsp mustard oil
  • Salt to taste
  • 1 piece of charcoal
  • 1 tbsp ghee

For the Paratha –

  • 450 gm all purpose flour
  • 1 tbsp powdered sugar
  • 2 tbsp oil
  • Warm water to knead
  • Salt to taste
  • 6 eggs

For the Filling

  • 200 gm onion, sliced thin
  • 1 green chilli, chopped
  • Green chutney
  • Lemon juice as per taste
  • Chaat masala as per taste

Method –

  1. Marinate the chicken in black salt, lemon juice, garam masala, Kashmiri red chilli powder, ginger, garlic and mustard oil
  2. Adjust salt to taste
  3. Place a burnt piece of charcoal inside a small steel bowl and then place this bowl inside the bowl with chicken
  4. Pour ghee on top of the charcoal piece
  5. Cover the bowl with a lid and let it rest for 5-7 minutes
  6. Take the charcoal out of the bowl and let the chicken marinate for 1 hour
  7. Put the chicken on wooden or iron skewers and cook them on a grill pan till they are cooked and have charred marks on the surface
  8. In another bowl, add all purpose flour and oil
  9. Knead them together till the consistency is like breadcrumbs
  10. Add salt, sugar and knead with warm water till the mixture turns into a soft and stretchy dough
  11. Drizzle a little oil on the dough surface and keep it covered for 30-45 minutes
  12. Roll the dough out and shape it into a coil
  13. Then, roll the dough out again. This will give the flakiness to the paratha
  14. Heat a flat tawa and apply some ghee on it
  15. Beat and egg with salt
  16. Place the paratha on the tawa and lightly cook.
  17. Pour the egg on one side, flip it over and cook
  18. Drizzle a little oil on the sides of the paratha
  19. Take it off the heat
  20. Make all parathas the same way
  21. Put the onion, chaat masala, green chilli, lemon juice and chicken kebabs on the middle of the paratha
  22. Top it up with green chutney and wrap it in parchment paper/aluminium foil
  23. Serve with ketchup

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