It is always hard for me to figure out a weekend lunch. Eating out has become a drag, really nothing very appetizing around town. One of the questions that I hear often, that makes me go crazy sometimes is ….What’s for lunch? What’s for dinner? Sometimes I wish I could just do the asking and the other person would do the hard part and come up with something.
Well here is one I came up with to the age old question of What’s for lunch. These Kathi rolls ( also called Kati or Katti rolls) are usually made by street vendors in India and is filling and tasty. Some add an omelet in these rolls filled with the meats. You can make the vegetarian version with panner, tofu, veggie burgers, grilled veggies, etc. At Taco Bell in Bangalore, India they serve a version called Kathitto and in NY and London there is the famous Kati Roll Company http://www.thekatirollcompany.com/index.html.
I made abut 50 of these for our recent Indian community picnic and it went like hotcakes. One dear aunty grabbed an extra one and hid it under her arm to give it to her son-in-law who was showing up later. She finally relinquished it to a friend who lamented that he didn’t get one. We kidded aunty saying before she leaves we will need to frisk and shake her to see if any kathi rolls will fall out :-))
Here is a video from Nizam’s in Calcutta where these rolls are to said to have been created
Chicken Kathi Rolls
6-8 Uncooked Indian paratas (found at any Indian store or can make your own or use tortillas)
6 Chicken thighs, each cut into about 3-4 strips
handful of cilantro leaves
1 tsp Turmeric
1 tbs Cumin powder
1 tbs Coriander powder
1 tsp Chili powder (or to taste)
2 tsp Garam Masala (or meat masala of choice)
2 tsp salt
1 tbs olive oil
lemon juice from 1/2 lemon
Romaine lettuce leaves
3-4 green onions, julienned
handful of cilantro leaves
3 Roma tomatoes, sliced
1/2 large Red onion, sliced
3 tbs Tamarind Chutney (can find Maggi brand in Indian store)
1 cup sour cream or plain yogurt
Take all marinade ingredients and puree together in a blender. Add little water to help blend. Add this to washed and sliced chicken thighs. Mix well and refrigerate a minimum of 1 hour. Can leave overnight. Take chicken out of marinade and grill until cooked. (Can do this in a frying pan as well adding little oil.)Set aside
Prep all accompaniments to get ready for assembly of rolls. Mix sauce ingredients together
Prepare Paratas on a skillet until cooked and light brown. Place in aluminum foil to keep warm
Step 4: Assembly
Place parata on a plate. Starting at one end, add 1 large piece of romaine lettuce then 2 pieces of grilled chicken, add a few sprigs of cilantro, 2-3 slices of tomato, few slivers of green onion, few slices of red onion, and then top with sauce. Roll up tight into a roll and wrap in foil. These can be warmed up as is in the oven if planning to serve this for any get together.
They are ready to eat! Can have some extra sauce on the side or serve with mint/cilantro chutney, tomato sauce or chili sauce.