Ingredients:
For the Filling:
- 500 g chicken breast, thinly sliced
- 2 tbsp yogurt
- 2 tsp lemon juice
- 1 tsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- Salt to taste
For the Paratha (Flatbread):
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp oil
- Water as needed
Source: www.spicecravings.com
Source: www.minimalistbaker
For the Mint Chutney:
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 green chili, seeded
- 1 tsp lemon juice
- Salt to taste
For the Onion Salad:
- 1 medium onion, thinly sliced
- 1/2 tsp lemon juice
- Salt to taste
Instructions:
- Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, red chili powder, and salt. Let it marinate for at least 30 minutes.
- In a skillet, heat oil over medium-high heat. Add the marinated chicken and cook until it is cooked through and slightly browned. Set aside.
- To prepare the paratha, in a mixing bowl, combine the all-purpose flour, salt, and oil. Gradually add water and knead the dough until it is smooth and pliable. Divide the dough into small balls and roll them out into thin circles.
- Heat a griddle or tawa over medium heat. Cook the parathas on both sides until they are golden brown and cooked through.
- To make the mint chutney, blend together the mint leaves, coriander leaves, green chili, lemon juice, and salt until smooth.
- To assemble the Kathi Rolls, place a paratha on a clean surface. Spread a spoonful of mint chutney on the paratha. Add a few pieces of cooked chicken and top it with some sliced onions.
- Roll the paratha tightly to form a wrap. Secure it with a toothpick if needed
- Serve the Kathi Rolls hot with additional mint chutney and onion salad on the side.
Enjoy the flavorful and portable Kathi Rolls as a delicious snack or meal option!
