You are going to want to stuff your face with these rolls. Two of them barely cut it for me. Whoever thought of combining spicy and flavorful chicken, zesty lime, cilantro chutney, and homemade chapati to make a roll is a genius.
The great thing about these rolls is the ease of making it and even better, how easy it is to eat them! Rolls are the best thing that happened to moms. I'm quite used to not eating now until my baby has eaten. Feeding a baby is like being in Tae Kwon Do sparring match - with a pretty strong opponent. You get a few spin kicks in (spoonfuls of food actually in the mouth) until you're met with blocks (mouth closed tight) and low roundhouse kicks (when baby swats at your spoon). The match is over usually when the bowl ends up upside down on the floor.
During all this sparring, I can barely eat my own meal. By the time this hour long match is over, the meal time has progressed way into brunch or linner time. So you can see why rolls would be such a blessing. They're a no mess, no fuss meal that I can easily eat while baby blocks my kicks. At the end of the match, we both win!
Definitely give these rolls a try as a weeknight meal or a quick, make ahead lunch. Good luck in the kitchen!
Chicken Kati Roll
(Makes 8 rolls)
1 1/2 lbs chicken breast, washed and cut into very small pieces
1 onion, thinly sliced
1 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
3 roma tomatos, diced
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp chaat masala
1 tsp salt or to taste
1/2 green bell pepper, chopped
Heat oil in a large pan (with lid). Add onions and sauté until light golden. Add garlic and ginger paste and fry for 1-2 minutes until aromatic.
Add tomatoes and cook for 5-7 minutes or until the tomatoes have fully softened and the oil starts to separate from the mixture. Add all the rest of the ingredients, except the chicken breast and bell pepper, and stir until well combined.
Immediately after, add the chicken breast and stir fry on medium-high heat until the color of the chicken changes. Cover and allow the chicken to cook on low heat.
Once the chicken is fully cooked, add in the bell pepper and stir. Turn the heat to high while constantly stirring to avoid burning until any excess liquid is gone. This mixture is meant to be dry.
1 cup chapati flour
1/2 cup all purpose flour
3/4 tsp salt
1 tbsp oil
1 cup of water
Mix the flours and salt. Add oil and mix until full combined. Then add water 1 tablespoon at a time just until the mixture comes together. You do not want it to be too wet! Then knead the dough for 2-3 minutes and form a smooth ball of dough. Rub some extra oil on it and leave it covered to rest for 15 minutes.
When you're ready to use it, knead the dough for another minute. Cut the dough into 8 equal pieces and form each into a ball. Flatten it out into a circle and roll out into a thin large roti. Generously dust your surface and rolling pin with flour to prevent sticking.
Heat a medium pan on medium heat until fully heated. Drop a roti on one side for 30 seconds, until small bubbles appear on top and the roti changes color.
Flip and press down with a spatula while turning for a minute. Flip one more time and cook or another minute or until fully cooked. A little bit of oil on the pan will result in a delicious roti.
Garnish and Assembly
a handful of cilantro, chopped
half of a lime
1/4-1/2 onion, thinly sliced
green chutney (either cilantro or mint)
When you are ready to assemble the rolls, heat up the precooked chicken mixture. Stir in cilantro, onion, and lime juice.
Spread 1 tsp (or more or less to taste) of chutney onto the roti. Add 1/8th of the filling across the center of the roll and tightly roll the wrap. Wrap it in foil to keep warm.