Chicken Kathi Rolls

I remember the taste of the kathi roll I had over three years ago in Delhi, like it was yesterday. There is a specific restaurant that makes it just right and I always make it a point to eat there. Kathi roll is essentially a tortilla cooked with a layer of a spiced egg mixture and then topped with perfectly marinated and cooked chicken or mutton pieces. Onion relish is added and served as a rolled up taco. On the tables, there is a bottle of cilantro and mint chutney as well as ketchup. It tastes best with a combination of both the chutney and the ketchup- it may sound strange but the sweetness of the ketchup goes very well with the spice and tartness of the chutney. I grew up in Delhi and have been eating this dish for as long as I remember. People from Mumbai have their own version of the Kathi roll- it’s called a Frankie. Depending on whom you talk to, they will claim theirs superior. According to me, the one we get in Delhi is yummier! Both versions are delicious, but also full of fat! The homemade version is quite healthy. I use whole-wheat tortillas and the chicken tikkas are marinated in low fat sour cream. My daughter loves it but of course without the onions and chutney! Beer goes very well with this dish or even a Prosecco. My husband makes Kir Royale, which is a bit of black currant liquor topped with champagne- it’s delicious with a Kathi roll.

Chicken Kathi Rolls

• One portion of chicken tikka (the recipe calls for a pound of chicken), cut into one inch pieces and keep warm
• 6 whole-wheat tortillas
• 6 tablespoons olive oil

Egg Mixture

• 4 eggs, beaten lightly
• 1½ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ cup cilantro, chopped

In a medium bowl, add the eggs, salt, cayenne pepper and cilantro. Beat lightly and keep aside.

Onion Relish

• 1 medium onion, chopped fine
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 1 lime, juiced

Cilantro Chutney-recipe to follow in another blog.

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 tortilla 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 tortilla. Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg tortilla and cook the other side for about a minute. Place the egg tortilla 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 tortilla like a taco or a burrito. Cut in half and serve.