Ingredients Overview
To create these delightful Punjabi Kathi Rolls, you'll need a few key components. The star protein is 100 grams of chicken breast, cut into small, half-centimeter
wide strips. Accompanying this are 3 scrambled eggs, which add richness and texture. For aromatics, have 30 grams of thinly sliced onion, 10 grams of fresh ginger, and 10 grams of garlic ready. The flavour base is built with 20 ml of tomato puree and 20 ml of beaten curd, providing a tangy counterpoint. A touch of dried fenugreek leaves (kasuri methi), weighing 5 grams, will lend an authentic Punjabi aroma. Spice enthusiasts will appreciate 5 grams each of chilli powder and garam masala, along with 5 grams of chat masala for that signature tang. For cooking, 15 ml of olive oil is sufficient. Finally, to hold it all together, you'll need 3-4 premade chapattis.
Preparing the Filling
Begin by precisely cutting the 100 grams of chicken breast into uniform ½ cm wide strips; set these aside for later. Next, heat 15 ml of olive oil in a non-stick pan over medium heat and add cumin seeds, allowing them to sizzle and release their fragrance. Introduce the 30 grams of sliced onion to the pan and sauté until softened, followed by the 10 grams of ginger and 10 grams of garlic paste, stir-frying until their raw aroma dissipates. Now, add the prepared chicken strips to the pan and allow them to simmer until they are fully cooked through. Once the chicken is done, incorporate the remaining spices: 5 grams of chilli powder, 5 grams of garam masala, and 5 grams of chat masala, along with the 5 grams of kasuri methi and 20 ml of tomato puree. Stir in the 20 ml of beaten curd, ensuring everything is well combined and coated. Adjust the seasoning to your preference, then remove the pan from the heat, leaving the flavourful chicken mixture ready for assembly.
Assembling the Rolls
With your delicious chicken filling prepared, it's time to assemble the Punjabi Kathi Rolls. Take one of the 3-4 premade chapattis and lay it flat. Generously spread a portion of the flavourful chicken mixture evenly across the surface of the chapati. On top of the chicken, add a layer of the 3 scrambled eggs, ensuring they are distributed well to complement the chicken. Now, carefully and tightly roll up the chapati, encasing the filling securely within. For easier handling and serving, cut the rolled chapati into two halves. These authentic street-style wraps are best served immediately while still hot, accompanied by a side of refreshing mint chutney and some tangy pickled onions to enhance the overall flavour experience.
