Ingredients

• Roti:
• 2 cups - whole wheat flour
• 1/2 tsp - salt
• 1 tsp - dry/ fresh yeast
• Luke warm water to mix
• Filling:
• 500 g - boneless chicken
• 1/2 cup - curds
• 1/2 cup - onion, chopped
• 1/4 cup - tomato puree
• 2 tsp - ginger garlic paste
• 2 tsp - kasoori methi
• 1 tsp - chili powder
• 2 tsp - oil
• salt

How to Make Chicken Katti Rolls

• Roti:
• Mix the flour with salt.
• Mix yeast with 1/2 cup of warm water and keep aside till frothy.
• Add the yeast liquid to flour.
• Add more water as needed and make dough like you do for chappathi.
• Knead very well and keep it covered for one hour.
• Divide into 8 parts and roll out into thin discs.
• Heat a thick griddle and place a roti on it.
• When the underside is half cooked, turn it over and cook the other side till tiny black spots appear on that side. Turn it over again.
• The roti will puff up.
• Cook for a few seconds and remove.
• Cook all the rotis and keep them in a hot case lined with kitchen paper.
• When cooked with little oil, it takes a little longer for onions to turn brown.
• Use medium heat and stir often.
• Filling :
• Cut the chicken into 1/2 cm wide strips.
• Add ginger-garlic paste, chili powder, salt and curd.
• Marinate it for one hour.
• Heat the oil in a non-stick fry pan.
• Add onion, fry till light brown.
• Add kasoori methi.
• Add the marinated chicken.
• Cover and let it simmer till the chicken is cooked and the liquid gets absorbed.