Chicken Kathi Roll Kolkata

Ingredients(for 1 medium roll (approx. 120g))

• 150g Boneless chicken breast (murga)
• 1 cup Whole wheat flour (atta)
• 1 medium, sliced Onion (pyaz)
• 1/2 medium, sliced Capsicum (shimla mirch) - optional
• 2 tbsp Green chutney (coriander-mint chutney)
• 1, beaten Egg (anda) - optional
• 2 tbsp, chopped Coriander leaves (dhaniya)
• 1 tbsp Lemon juice (nimbu ras)
• 1/2 tsp Garam masala
• 1/4 tsp Red chilli powder (lal mirch)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• 1 tbsp Oil (mustard or refined)

Instructions

1. 1

   Marinate the boneless chicken breast with lemon juice, garam masala, red chilli powder, turmeric, and salt. Set aside for 10 minutes.

   10 minutes

   For deeper flavor, marinate for up to 30 minutes.

2. 2

   Heat 1/2 tbsp oil in a tawa. Add marinated chicken and sauté on medium flame until cooked and lightly browned. Remove and shred.

   7 minutes

   Do not overcook chicken to keep it juicy.

3. 3

   Prepare dough by mixing whole wheat atta with salt and water. Knead into a soft dough and let it rest for 5 minutes.

   5 minutes

   Cover dough with a damp cloth for better texture.

4. 4

   Divide dough into two balls. Roll each into a thin paratha. Cook on tawa with minimal oil until both sides are golden. Optionally, brush with beaten egg for traditional flavor.

   5 minutes

   Using egg makes the roll richer but can be skipped for lower calories.