Try Our 2 Ways Kathi Roll Recipes.

Chicken Keema Kathi Roll

Servings - 2 - 3

INGREDIENTS
Wheat flour - 90 grams
All purpose flour - 90 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Oil - 1 tablespoon
Oil - 2 tablespoons
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Onions - 80 grams
Tomato - 90 grams
Turmeric - 1/4 teaspoon
Chicken keema - 700 grams
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 15 grams
Mint - 12 grams
Ginger - 1 tablespoon
Green chili - 2
Cumin powder - 1/2 teaspoon
Black salt - 1/2 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliters
Oil - for brushing
Green chutney - to taste
Onions - to taste

PREPARATION
1. In a mixing bowl, add 90 grams wheat flour, 90 grams all purpose flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.
2. Add 1 tablespoon oil and tuck the dough well.
3. Rest the dough for 20 minutes.
4. Heat 2 tablespoons oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and stir well.
5. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
6. Now, add 90 grams tomato and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/4 teaspoon turmeric and stir well.
9. Now, add 700 grams chicken keema and mix it well.
10. Cook or 10 - 12 minutes on medium heat.
11. Add 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoons umin powder, 1/2 teaspoon coriander powder, 1 teaspoon chaat masala and mix it well.
12. Add 1/2 teaspoon garam masala and mix it again.
13. Cook or another 5 - 7 minutes on medium heat or until the keema is fully cooked.
14. Remove it from heat and keep aside.
15. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 2 green chili, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 30 milliliters lemon juice, 30 milliliters water and blend it into a smooth paste.
16. Keep aside.
17. Take a ball from dough and flatten it with the help of a rolling pin.
18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
19. Flip it gently.
20. Spread some oil on it.
21. Flip it again and spread some oil on other side too.
22. Cook for 2 - 3 minutes or until it turns golden brown in color from both sides.
23. Remove it from heat and place it on a board.
24. Spread prepared green chutney on it.
25. Garnish with onions.
26. Place the prepared chicken keema in the centre.
27. Roll it tightly and cover it with aluminium foil.
28. Serve.

Mutton Kathi Roll

Servings - 3 - 4

INGREDIENTS
Boneless mutton - 500 grams
Ginger garlic paste - 2 teaspoons
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Lemon juice - 1 1/2 tablespoons
Yogurt - 90 grams
Salt - 1 teaspoon
Green chili - 2 teaspoons
All purpose flour - 180 grams
Salt - 1 teaspoon
Oil - 45 milliliters
Water - 90 milliliters
Oil - 45 milliliters
Water - 100 milliliters
Egg - 1
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Onions - to taste
Coriander - to taste

PREPARATION
1. In a mixing bowl, add 500 grams boneless mutton, 2 teaspoons ginger garlic paste, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/4 teaspoon garam masala, 1 1/2 tablespoons lemon juice, 90 grams yogurt, 1 teaspoon salt, 2 teaspoons green chili and mix it well.
2. Marinate for 2 hours.
3. In a another mixing bowl, add 180 grams all purpose flour, 1 teaspoon salt, 45 milliliters oil, 90 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 20 minutes.
5. Heat 45 milliliters oil in a pot, add the marinated mutton in it and stir well.
6. Add 90 milliliters water and mix it well.
7. Cover it with lid and cook for 45 minutes.
8. Open the lid and mix it well.
9. Cook till the chicken is cooked through.
10. Remove it from heat.
11. Take a ball from dough and flatten it with the help of rolling pin to make a thin roti.
12. Place it on tawa and cook on moderate heat for 2 - 3 minutes.
13. Flip it gently.
14. Add 1 beaten egg on top of it.
15. Spread it evenly.
16. Sprinkle salt and black pepper on it.
17. Flip and cook till golden brown in color.
18. Remove it from tawa and place it on a board.
19. Add some onions on it.
20. Add the cooked mutton on it.
21. Garnish with coriander.
22. Roll it tightly and cover it with aluminium wrap.
23. Serve hot.