Make-at-Home Delhi-Style Kathi Kabab Roll

Make-at-Home Delhi-Style Kathi Kabab Roll

Delhi is a city that is known for the dazzling variety of street food that it offers all the year round. In today’s post, we are sharing a make-at-home version of one the Delhi’s perennial favourites: the Kathi Kabab Roll.

Ingredients for Kathi Kabab Roll

1. Boneless Chicken Pieces: 1 Kilogram

2. Onions: 2, large

3. Garlic, crushed: 1 teaspoon

4. Ginger, crushed: 1 teaspoon

5. Green Chilli: 4

6. Eggs: 2

7. P Mark Mustard Oil: 2 tablespoon

8. Soya Sauce: 2 teaspoon

9. Wheat Flour (Maida): 600 gram

10. Milk: Just a little

11. Salt: to taste

Preparation for Kathi Kabab Roll                                                            

Grind the onions, garlic, ginger and green chillies with a little Mustard Oil to form a thick paste.

Add a bit of salt and a little milk to the Maida and knead it. Keep aside for around 15 minutes. Then make small balls of dough and roll them out in a size that’s a little larger than a standard puri.

Method for Kathi Kabab Roll

Heat the Mustard Oil in a pan. Add the paste and fry it for a while. Then add the boneless chicken pieces along with salt. Cook on low flame, stirring to ensure that the chicken pieces get coated in the paste. When the chicken pieces become tender, remove the pan from the flame and add the Soya Sauce. Mix well.

Beat the eggs, add a little salt and keep aside.

On a tava, put a little Mustard Oil and cook each puri on both sides. When the puri is done, pour some of the beaten egg mixture on top and continue cooking till the egg is done.

Place the chicken pieces on the puri and fold it into a roll.

Your Delhi-style Kathi Kabab Rolls are ready to be served.