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Chicken Egg Roll-Published 12/15/2013

Cooking Time
1 hour  
Recipe Type
Breads 
Preparation Time
30 min  
Ingredient
Chicken 
Standing Time
1 hour  

Description: Kati roll is a stuffed paratha served filled with many variations in the preparation of the stuffing. Today, there are a variety of veg or non-veg fillings rolled up in any kind of Indian flatbread is called a kati roll.  

Egg 1 Numbers
Coriander Leaves 1 Springs 
Lemon Juice 1 Numbers 
Chat Masala 1/2 Teaspoons 
Coriander Powder 1 Teaspoons 
Cumin Powder 1 Teaspoons 
Bell Pepper 1 Numbers 
Chilli Powder 1 Tablespoons 
Tomatoes 3 Numbers 
Turmeric pinch  
Onion 1 Numbers 
Ginger And Garlic 1 Tablespoons 
Chicken 500 Grams 
Water as needed  
Oil 2 Tablespoons 
Salt as needed  
Atta 1/2 Cup 
Maida Allpurpose Flour 1 Cup 
Cumin Seeds 1/2 Teaspoons 

Directions

1.Take a bowl add maida,atta,salt, oil 1 Tsp mix well then add water to make a soft dough keep it side for 15min.Slice tomato, onion, bell pepper and keep it a side.Beat a egg and keep it a side.
2.Take a pan add oil, cumin seeds, ginger and garlic chopped, onion, cook till onions are golden brown, then add turmuric, tomatos,bell pepper chopped, chill powder,coriander,cumin mix well cook for 5 min.
3.Now add chicken mix well close it with a lid and cook till chicken is tender, then add chat masala, lemon juice,coriander leaves and keep it a side.
4.Now take the dough make a thin chapati applie oil spread all over, then sprinkle maida fold it and make round and press in center rest it for 10min,
5.After 10min role it again into a chapati add it to tava cook both the side lightly, applie oil one side then spread beatten egg on top spread and turn it over.
6.Once it is cooked transfer it to a plate now add the cooked chicked mixture, sprinkle sliced onions,tomatoes,bellpepper, lemon juice now roll the chapati as a Frankie

Chicken Egg Roll 
Time 45 mins serves 5 
For the Paranthas 
21/2 cups All Purpose Flour (Maida)
2 tblspn Oil
2 tspns salt 
For the Chicken 500 grams or 1- Lbs of Shredded or small diced chicken
1 Bell Pepper Chopped ,1 cucumber, chopped fine in a bowl -optional
4 tblspn Extra Virgin Olive Oil 
1 tblspn Ginger-Garlic Paste
2 tblspn yogurt 
4 onion chopped 
4-6 green chillies chopped
Salt to taste 
1 tspn Black Pepper Powder 
1 tspn White pepper powder 
½ tspn Red Chilly powder 
2 tblspn Achari Pickle 
2 tspn Roasted Cumin Powder 
3 tspns or 11/2 tblspbn Coriander powder 
1 tspn garam masala 
1 tspn chaat masala
1 Lemon chopped in 4 
Chutney 1 Tblspn Mint-Coriander Chutney .1 tblspn 
green chilly sauce. 
Serve ¼ cup Vinegar with 6 green chiilies 
6 Eggs beat them and spread on each parantha 
9.Marinade the chicken with yogurt the cumin powder,Coriander powder ,red chilly powder.
10.Marinade with white pepper powder and black pepper powder and the Achari Pickle and bhuno or fry chicken.
11.Marinade the chicken withGinger Garlic Paste on medium flame and the the spices. Add salt to taste 
12. Marinade with the above ingredients,or spices leaving out the sauce .
13.Grill Chicken on 400 degees for 15 minutes per side .Turn after 15 minutes and grill till juicy and succulent.
14.Transfer chicken onto plate .
15.Make the dough and cover with plastic wrap in a plastic container 
16.Make 6 balls and roll them to the size of a Parantha . 
17.Separate the egg yelloes from whites adding salt and pepper to taste with 2 chopped green chillies.
18.Beat an egg and make the Egg Roll . Take pieces of the chicken and layer onto egg roll. 
19.Add chilly vinegar and coriander-mint chutney as per desired taste.Wrap in Aluminium foil.