This is one of my favorite things to eat – okay, I know I say that a lot- but I really do have lots of favorites. This one is from my childhood and I make it a lot at home. I made chicken tikka masala and had left over chicken tikkas. I normally give my daughter the chicken pieces rolled in a tortilla or roti for lunch- she absolutely loves it. This time I wanted to save the chicken for kathi kebabs.
I already had cilantro chutney in the fridge. All I had to do is to make some fresh rotis and prepare the egg mixture.
In the past I would give my daughter the chicken in the roti without the egg. This time, I told her I would stuff the chicken pieces in an egg roti. She did not like that idea at all. She suggested I give her scrambled eggs on the side but I didn’t budge. I told her that is what she will be getting for dinner.
I prepared it for her and didn’t include the onion relish or the chutney. She had one bite and made a lot ‘yum’ sound. “This is delicious”, she said. I made her apologize for doubting me and having a closed mind. She smiled and said sorry.
This time I served the roll with sweet potato fries- they are my new obsession. I love the sweet inside with the smoky, savory exterior- they are delicious!
Try the kathi kebabs with any kind of filling- you will love them.
- Leftover chicken tikkas (you need about a quarter cup per kathi), cut into one inch pieces and keep warm
- 4 whole-wheat rotis
- 4 tablespoons olive oil
Egg Mixture
- 4 eggs, beaten lightly
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
In a medium bowl, add the eggs, salt, and cayenne pepper. Beat lightly and keep aside.
Onion Relish
- 1 medium onion, chopped fine
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 lime, juiced
- ¼ cup cilantro chutney
- 8 toothpicks
In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.
In a wide non-stick frying pan, heat one tablespoon olive oil. Add one roti to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed roti.
Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg roti and cook the other side for about a minute. 
Place the egg roti on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. 
Roll the roti and secure with two toothpicks.
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into ½ inch thick fries
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Preheat oven to 400 degrees. Place the fries on an aluminum foil lined cookie sheet. Drizzle the olive oil, salt, garlic powder and paprika. Mix well with your fingers and bake for about 45 minutes or till the fries are soft on the inside and crunchy and golden brown on the outside.
