
This Lockdown seems to be the time to retrospect and I am now realising that a lot of dishes have never reached the blog.
Another delicious meal is the Chicken & Egg Kathi roll, loved by the kids and quite a healthy meal so parents also would be happy making it.
Note – I hate night shots but I knew I couldn’t keep aside some for tomorrow, so clicked under artificial light

Ingredients
500 GM’s boneless chicken cubes
2 onions – purred
2 tomatoes – chopped
2 tsp ginger garlic paste
2 tsp red chilli powder
1/2 tsp turmeric
Salt
Oil
1/2 lime
2 sliced onions
1 cup green chutney
4-5 eggs
Whole-wheat dough
(Makes 8-9 rolls)
- Heat oil, fry the onion paste.
- Add the ginger garlic paste and sautee till raw smell goes off
- Add the tomatoes, add chilli, turmeric and salt.
- Sautee till tomatoes get tender and leaves oil.
- Add the chicken and cover and cook.
- Dry up all the liquid once the chicken is cooked.
- Sprinkle some lemon juice and mix. Adjust seasoning and shut the gas
- Make rotis and half fry them on tawa and keep aside.
- Beat the eggs, add little salt and leave aside.
- Add some lime to the sliced onions and keep aside.
- Now fry the roti on the tawa again. Flip and pour a big spoon of the egg mix on the top side of the roti.
- Drizzle some oil around the sides of the roti so that the underside gets crispy.
- Flip the roti and let the egg side cook. About a minute.
- Remove the roti, spread some green chutney all over the egg side.
- Line the onions on top of it, one side of the roti and follow it by a line of chicken masala.
- Roll the rotis and seal it with a toothpick.
- Make the other Kathi rolls similarly. Serve hot.
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