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CHICKEN KATHI ROLLS

Serves: 4
Ingredients
For the filling:
. 800 gm chicken thighs, boneless, skinless
. 20 ml oil, refined
. 15 gm ginger paste
. 15 gm garlic paste
. 3 gm cumin powder
. 5 gm coriander powder
. 3 gm red chilli powder
. 5 gm chaat masala
. Salt to taste
. 125 gm onion, finely chopped
. 150 gm tomato, chopped
. 1 green chilli, chopped
. 8 gm coriander leaves, chopped
. 60 ml mint chutney
For the roti:
. 200 gm chapati flour
. 100 gm all-purpose flour
. 4 gm salt
. 15 ml oil, plus extra to drizzle
. 1 egg
. 125 ml warm water
Method
Combine the two flours for the roti with salt and mix well. Rub oil into the flour and add a little water.
Knead for few minutes then drizzle a little oil over the dough, cover and allow to rest for 15 mins.
Knead for a minute then divide into eight equal portions and roll out using a rolling pin.
Cook on a hot pan till you see small bubbles appear. Brush with oil and flip till cooked on both sides.
Mix ginger garlic paste and salt and marinate chicken cubes in it; let it sit for an hour, preferably in the refrigerator. Heat oil in a pan and sauté chicken cubes till done.
Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. Mix sliced onions and chopped tomato.
To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.
Smear each roti with one tablespoon of mint chutney, some cooked chicken and sprinkle with green chilli and coriander leaves.
Roll the roti tightly over the stuffing and serve.