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Chicken kati roll | Chicken Frankie | chicken wrap

Chicken kati roll | Chicken Frankie | chicken wrap

 Kati roll or frankie is as good as a taco from Mexican cuisine, but with more of Indian flavors. Tacos are hard shells while frankie/kati roll have this soft roti texture for the wrap. My blog has a vegetarian version of this recipe already. In today's episode, lets see how to prepare the chicken wrap or chicken kati roll.

We can easily have 2-3 kati rolls for our lunch or dinner and is quite fulfilling. It can also be served as an evening snack while your kids are home from school. 

Do check out my other snack recipes you might like -

fruit pizza

malai kofta

coconut macaroon

cauliflower bhajji

Veg puffs

strawberry jam

coconut dumplings

Moong dhaal dumplings

Bonda/fritters

Mango salsa

Ingredients:

2-3 eggs
Dough preparation Ingredients:
2 cups of wheat flour
1 tsp salt
1/2 cup water or milk for kneading wheat flour
1 tsp oil, if using milk oil can be skipped

Chicken stuffing Ingredients:
500 gms of chicken, boneless preferably
50 ml curd
1 tsp red chilli powder/sambar powder
salt to taste
1/4 tsp turmeric powder
1 tsp garam masala powder
5-6 garlic pods, finely chopped or crushed.
1 inch ginger, finely chopped or crushed
1 large onion, finely chopped
1 tbsp cooking oil
1 tsp chopped coriander leaves

Coriander chutney Ingredients:
handful of coriander leaves(with stems)
50 ml curd
2-3 green chillies, as per your spice preference

Carrot pickle:
2 large onion, thinly sliced
1 large carrot, juveniled
a pinch of salt
2 tsp lemon juice

How to make chicken frankie/ chicken kati roll/chicken wrap:

Firstly, prepare the soft chapati dough by mix together salt, wheat flour and oil. Then add water and knead into a dough. Set it aside covered with a damp cloth.


To make the pickle, add sliced onion and carrots to a bowl. 


Add salt.


Add lemon juice. 


Give it a mix and keep it ready.


For the green chutney, add all the ingredients mentioned under chutney to a blender or mixer jar. Whip till smooth. Green chutney is ready. You can use mint leaves in place of coriander or an equal proportion of both.


Thoroughly wash chicken pieces by adding little turmeric powder.


Heat a wok with 1 tbsp oil. Once the oil is hot, add chopped or crushed garlic and giner. Saute for a minute.


Then add chopped onion. Saute for 2 minutes on high flame.


Add chicken pieces and saute till it changes the color to white.


cook on high flame for a minute or so, flipping in between.


Add salt.


Add chilli powder.


Add turmeric powder.

Add curd. Keep the flame low while adding curd to avoid curdling.


Mix once.

Add garam masala powder.


After 2-3 minutes, keep the flame on high.


Cover it with a lid and cook for 10 minutes. Do not add any water. 


After 10 minutes, check if the chicken pieces are cooked, if not cook further till done. Finally add coriander leaves. the cooking time depends on the size of the chicken pieces and your pan as well.


You shall see the oil has separated from the chicken and tada! it is done.


you can serve the chicken as a starter or side dish for rice varieties.


Make small round shapes from the kneaded dough and roll it into chapati.


Let it be as thin as possible.


Cook it on hot tawa. 


Beat an egg.


Once the roti is cooked on one side.


flip and add beaten egg. Drizzle some oil on top.


Cook on both sides. Repeat for remaining dough.


Place a roti on a plate. Add some green chutney. Add pickled onion and carrots on top.


Add cooked chicken. If chicken pieces are too big, shred it using your hands and add them.


Bring together the ends of the roti.


Place a tooth pick so that it stands firm.


Voila! yummy chicken frankie is ready.



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