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INGREDIENTS


Chicken Keema Kathi Roll

Servings - 2 - 3

INGREDIENTS

Wheat flour - 90 grams

All purpose flour - 90 grams

Salt - 1/2 teaspoon

Water - 100 milliliters

Oil - 1 tablespoon

Oil - 2 tablespoons

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Onions - 80 grams

Tomato - 90 grams

Turmeric - 1/4 teaspoon

Chicken keema - 700 grams

Red chili - 1/2 teaspoon

Salt - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Chaat masala - 1 teaspoon

Garam masala - 1/2 teaspoon

Coriander - 15 grams

Mint - 12 grams

Ginger - 1 tablespoon

Green chili - 2

Cumin powder - 1/2 teaspoon

Black salt - 1/2 teaspoon

Lemon juice - 30 milliliters

Water - 30 milliliters

Oil - for brushing

Green chutney - to taste

Onions - to taste

PREPARATION

1. In a mixing bowl, add 90 grams wheat flour, 90 grams all purpose flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.

2. Add 1 tablespoon oil and tuck the dough well.

3. Rest the dough for 20 minutes.

4. Heat 2 tablespoons oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and stir well.

5. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 90 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon turmeric and stir well.

9. Now, add 700 grams chicken keema and mix it well.

10. Cook or 10 - 12 minutes on medium heat.

11. Add 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoons umin powder, 1/2 teaspoon coriander powder, 1 teaspoon chaat masala and mix it well.

12. Add 1/2 teaspoon garam masala and mix it again.

13. Cook or another 5 - 7 minutes on medium heat or until the keema is fully cooked.

14. Remove it from heat and keep aside.

15. In a blender, add 15 grams coriander, 12 grams mint, 1 tablespoon ginger, 2 green chili, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 30 milliliters lemon juice, 30 milliliters water and blend it into a smooth paste.

16. Keep aside.

17. Take a ball from dough and flatten it with the help of a rolling pin.

18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

19. Flip it gently.

20. Spread some oil on it.

21. Flip it again and spread some oil on other side too.

22. Cook for 2 - 3 minutes or until it turns golden brown in color from both sides.

23. Remove it from heat and place it on a board.

24. Spread prepared green chutney on it.

25. Garnish with onions.

26. Place the prepared chicken keema in the centre.

27. Roll it tightly and cover it with aluminium foil.

28. Serve

Paneer Tikka Kathi Roll

Servings - 2 - 3

INGREDIENTS

(For Dough)

Wheat flour - 90 grams

All purpose flour - 90 grams

Salt - 1/2 teaspoon

Oil - 1 tablespoon

Water - 90 milliliters

(For Paneer Mixture)

Hung yogurt - 130 grams

Ginger garlic paste - 2 teaspoons

Corn flour - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 1/4 teaspoon

Dry fenugreek - 1 teaspoon

Coriander powder - 1 teaspoon

Chaat masala - 1/2 teaspoon

Salt - 1 teaspoon

Paneer - 200 grams

Bell pepper - 95 grams

Tomato - 90 grams

Onions - 50 grams

Lemon juice - 1 tablespoon

Oil - for shallow frying

(For Green Chutney)

Coriander - 20 grams

Mint - 20 grams

Green chili - 2

Ginger - 1 tablespoon

Cumin powder - 1/2 teaspoon

Lemon juice - 2 tablespoons

Black salt - 1/2 teaspoon

Water - 2 tablespoons

Oil - for brushing

Onions - to taste

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