Chicken Kathi Roll (Chicken Frankie)

Chicken Kathi roll or Chicken Frankie are the Indian version of a wrap and are an extremely popular street food in India. It’s finger-liking good!

Street food brings out the essence of the local culture. It holds a special place in the hearts of people who love the authentic food cooked by “chefs” from the streets. It has a certain touch that is beyond compare, to any fancy restaurants.

This is one of my favorite quick meals; delicious chicken prepared with onions, tomatoes, and peppers. Topped with eggs, tangy herb chutney & hot ‘n’ sweet ketchup and are wrapped in homemade chapati. I have been eating variations of this dish since my childhood, you can substitute the chicken for lamb, beef or even paneer or stir-fried chickpeas & vegetables.

Keeping this post short and sweet and straight on to the recipe! Please don’t be scared at the length of the recipe, I have tried to cover every little detail – go for it and enjoy!

Here’s how you can make it:

Ingredients:

For the filling

1.5lbs (700gms) Chicken
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup onion sliced
1/2 cup peppers, sliced
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp red chili powder
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp coriander powder
1tsp chaat masala
Salt

For the dough:

1 cup Chapati Atta
1/2 cup all-purpose flour (maida)
3/4 tsp salt
1 tbsp oil
1 egg
7-8 tbsp warm water
oil for drizzling

For Toppings:

Hot ‘n’ Sweet tomato sauce
Green chutney
4 eggs beaten with salt pepper

Method for the Filling:

Cut boneless, skinless thighs to smaller bite size pieces, wash and drain excess water.
In a pan, heat Oil on medium heat.
Add in the Onions and right after that the ginger and garlic paste.
Cook for 2-3 minutes and add in the Tomatoes and cook till the mixture comes together to form a lump and releases a little Oil.

Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Cumin Powder, Coriander Powder and Chaat Masala.
Mix to avoid the Spices from burning.
Right after that add in the Chicken and mix to coat the Chicken with the masala.

Once the Chicken starts changing color, cover and allow the Chicken to cook.
Keep stirring frequently to prevent the Chicken from burning.
Once Chicken is done, take the lid off the pan and cook and dry any excess liquid in the Chicken.
Add in sliced onions & peppers & mix well
Once done, take the pan off the flame and keep aside until ready to use. check Salt and spices and adjust as needed.

Method for Rotis:

Combine the wheat flour, all-purpose flour, and salt.
Add in the 1 tbsp of Oil
Break 1 egg and combine
Combine oil & egg into the flour
Add in little Water at a time to form a dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.
Knead for a couple of minutes.
Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.

After 15 min. remove the cover and knead for a minute.
Heat a pan for the chapatis.
Beat 4 eggs with salt & pepper
Divide the Dough into approx 8 equal balls.
Like for Chapatis, take one ball and flatten between the palms.
Dust in some All Purpose Flour and roll to form chapatis.
The chapati needs to be thinner and bigger than regular– keep dusting to help with rolling
Place on the hot pan and allow it to cook till you see the dough color change and bubbles start to appear.
Flip the chapati and pour about 2tbsp beaten egg on it.
Smear the egg and then flip the chapati once again very carefully.
Allow the egg to cook for a couple of minutes.
With a spatula, loosen the Egg from the pan.
Smear a little Oil on the top side of the chapati and flip once again.
Allow the bottom side to cook for just a minute and take the chapati off the pan and place it on a plate.

Method for Assembling:

Heat the Chicken if it has cooled down.
Spread hot & sweet sauce & green chutney of the chapati.
Place some chicken in the center of the chapati & carefully roll it in a tight wrap.