| Method Wash and cut boneless chicken into cubes. Peel, wash and slice onions. Peel, wash and cut carrot into julienne. Peel and wash ginger and garlic. Remove stems, wash and cut green chillies finely. Clean, wash and finely chop coriander leaves. Grind together ginger, garlic and two of the green chillies into a paste. Marinate chicken cubes in ginger-garlic-green chilli paste and salt for an hour. Heat oil in a pan and saut? chicken cubes till done. Add cumin powder, chaat masala and check seasoning. Mix sliced onion and carrot julienne. To make the kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing and serve. |
