Kati roll
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup whole milk
- 4 tbsp ghee, divided
- 2 large yellow onions, thinly sliced
- 3 tbsp ginger-garlic paste
- 2 green chilies, minced
- 1/4 cup cilantro, chopped
- 2 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp kosher salt
- 1/2 tsp black cumin seeds
- 2 tbsp tamarind paste
- 1 tbsp whole grain mustard
- Lime wedges for serving
Instructions
- Combine all-purpose flour, whole wheat flour, 1/2 tsp salt, and black cumin seeds in a bowl. Add 3/4 cup water gradually and knead into a smooth dough. Rest for 15 minutes covered.
- Season chicken cubes with garam masala, red chili powder, turmeric, ginger-garlic paste, green chilies, 1/4 tsp salt, and cilantro. Let marinate for 10 minutes while dough rests.
- Heat 2 tbsp ghee in a large skillet over medium-high heat. Add sliced onions and cook for 8-10 minutes until deeply caramelized and golden brown, stirring frequently. Remove half the onions and set aside for serving.
- In the same skillet with remaining onions, add marinated chicken and cook for 8-10 minutes over medium-high heat, stirring occasionally, until chicken reaches 165°F internally and is cooked through.
- Divide dough into 4 equal portions. On a floured surface, roll each portion into a thin rectangle approximately 1/8-inch thick. Heat 1/2 tbsp ghee on a cast-iron griddle or large skillet over medium-high heat. Cook each paratha for 2-3 minutes per side until spotted and lightly crispy.
- Whisk 4 eggs with 1 tbsp milk and 1/4 tsp salt. In a separate skillet, heat remaining 1 tbsp ghee over medium heat, pour whisked eggs, and scramble gently for 3-4 minutes until just set but still slightly moist.
- Lay one warm paratha on a flat surface. Spread 1/2 tbsp tamarind paste and 1/4 tbsp whole grain mustard down the center. Top with 1/4 of the cooked chicken mixture, 1/4 of the scrambled eggs, and 1/4 of the reserved caramelized onions.
- Roll the paratha tightly from bottom to top, tucking in the sides as you go, creating a cylinder shape. Serve immediately with lime wedges on the side.
Inspired by Avishar Barua’s winning kati roll. This is a plausible recreation, not the chef’s original recipe.