Jan 18, 2017

Chicken Kathi Roll... Chicken Frankie

Chicken kathi roll or chicken frankie brings in wonderful flavours to your plate all wrapped up nice and clean that you can never deny to have. All of us at home love chicken frankie. We have it whenever we get a chance. Sometimes when we are not in a mood to eat rice with chicken for lunch I just go ahead and make these rolls to keep it simple and satisfying. Also dont want to forget mentioning that it makes a great after school snack. Kids will enjoy their serving when you surprise them with this in the evening after they are back from school. Those hungry little tummies will sure love it

Make the chicken stuffing and rotis ahead of time. Finally assemble everything together just before eating. Well you can get kids to kelp too when making the final wrap as they would love to stuff their wraps to their own liking.... well my kids sure love to

I make lots of wraps as my kids love to eat it better and faster and less messier that they would normally do with their chapathi and sabji. As they can handle it better they tend to be less fussy and messy about eating and since I get to stuff a lot of veggies/stuffing inside the wrap it it easier to make them eat more veggies than when the sabji is served on the side. So a double plus for a mommy :)

Serves... 3 ppl
Serve option... Hot

This is what u'll need...

Boneless chicken - 1 cup
Onion - 2 medium
Tomato - 1 big
Capsicum - 1/2 of medium
Ginger garlic paste - 1 tspn
Coriander powder - 1 tspn
Red chilli powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Turmeric powder - 1/2 tspn
Egg - 2
Pepper - 1/4 tspn
Oil - 2 tbspn + 1 tbspn
Salt to taste

For dough->
All-purpose flour / Maida - 1 cup
Wheat flour / Atta - 1/2 cup
Oil - 1 tspn
Salt to taste

For garnish->
Onion - 1 small
Chaat masala - as needed
Mayonaisse - as needed (optional)

Here is the stir....
    • Measure 1 cup of all-purpose flour and 1/2 cup of whole wheat flour into a wide bowl. Add a teaspoon of oil and little salt to the flour. Pour water little by little and knead it into a soft and slightly sticky dough. Cover and let it rest it while you get the stuffing ready
    • Thinly slice one onion and keep in immersed in cold water. This will keep the onion slices crisp which tastes when used for garnish
    • Heat 2 tablespoons of oil in a non-stick pan. Slice 2 medium-sized onions long and thin and toss them into the pan. It may look like a lot initially but never mind it will sweat out and reduce 
    • Spoon in a teaspoon of ginger garlic paste. Fry this for a couple of minutes till onions gets soft and the raw smell of ginger garlic paste is no more
    • Add salt, coriander powder, red chilli powder, garam masala powder and turmeric powder to the pan

    • Saute all this for a while till the masala gets cooked. Add 2 tablespoons of water to the pan of you feel it is getting too dry
    • Once the masala looks cooked chop one tomato into small pieces and add it to the pan
    • Fry this on low flame till the tomatoes are very soft and break down easily
    • Meanwhile cut chicken into very small pieces. Use only boneless chicken for this recipe
    • Add the chicken pieces to the pan. Chop capsicum into very small pieces and toss them along with the chicken
    • Add little salt. Just be careful as we have already added salt for the onions and tomatoes

    • Cover this with a tight lid and cook on medium for about 10 minutes
    • There is no need to add water as the water that has oozed out form the chicken is usually enough. In case the chicken turns out dry then just add a little water to avoid burning it
    • Once done the chicken will start oozing out oil. Dont make the mixture very dry. Remove it from flame and keep it aside till it is time to assemble 
    • To make the chapathis. pinch out lemon-sized dough and roll it out very thin on a dusted work surface
    • Heat a tawa on high. Place the roti on the tawa and cook for just 10 seconds. Flip and cook again for another 10 seconds. You dont need to cook it more than that as we again gonna place them on the tawa at the time of assembling
    • Prepare all rotis in similar way and keep them ready

    • At the time of assembling crack open 2 eggs into a bowl. Add a little salt and pepper and whisk it well

    • Heat a tawa and turn the flame to medium. Pour a few drops of oil and pour 1/3rd of the egg mixture on it and spread it around quickly
    • Place one roti on top the egg and give it a gentle press. When the egg cooked it puff up a little and pushes the roti away from the tawa
    • Flip the roti and cook for a few seconds till done 
    • Remove the roti to a plate. Spoon is chicken stuffing liberally. Spread onion immersed in cold water. Sprinkle some chaat masala. You can use green chillies, vinegar, green chutney or anything else that might like

    • If anyone is interested in using mayonaisse the go ahead and spoon in as per your liking
    • Now roll the roti with the filling in the middle pulling one end inwards to avoid the stuffing from oozing out. Roll it up into a wrap. Place the prepared frankies on the tawa and keep making all in a similay way
    • Next cut a piece of aluminum foil and wrap up around one edge of the roll
    • Serve hot and enjoy with your family

                                                                            • Garnishing is  your choice - green chutney, vinegar, chopped green chillies, mayo, chaat masala... it can be anything you like
                                                                            • I have used small pieces of chicken so it took only 10 minutes to cook
                                                                            • Check if water is needed after adding masala and also when cooking the chicken
                                                                            • Immersing sliced onions in cold water keeps them crisp

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