Tuesday, October 23, 2007

Chicken Kathi rolls

One packet Kwaan Malaysian paranthas (Frozen)
One egg per parantha, beat and keep in a bowl.

Chicken filling

One onion
Cilantro one bunch
Ginger small piece
Green chilly one
One large tomato

Grind above ingredients to a paste. Can be made without grinding for a chunkier filling.

Chicken tenderloins cut into small one inch pieces

Shaan chicken curry masala (1 tsp)
MDH meat masala (1/2 tsp)
salt to taste
Lemon juice


Sliced onions
Cilantro chopped
Lemon juice

In a medium saucepan, heat 1 tbsp oil. Add ground paste and psices. Cook till oil runs out from mixture. Add chicken, salt and lemon juice. Fry well for about 5 minutes. Add ½ cup water. Cook uncovered till mixture is dry. Keep aside.

Fry frozen paranthas on a hot pan on both sides till lightly cooked. Beat one egg and pour in the middle of the parntha and flip parantha to cook egg on it. One can also cook thin egg omelettes separately (one per roll) and add it later to the roll. I like the second method as it is less messy. Slice one onion into thin slices. Chop cilantro. Add cilantro and lemon juice to onions mix.

Lay parantha flat. Add chicken mixture in a line in the center. Add onion garnish (and egg if adding separately). Roll and serve hot. Yummy!!

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