Chicken Kathi Rolls



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

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


Step 1:

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

Step 2:

Prep all accompaniments to get ready for assembly of rolls. Mix sauce ingredients together


Step 3:

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.

Chicken Kathi Rolls

Chicken Kathi Rolls

Mango Curry- Sweet and Spicy


Mango and its longitudinal section

Mango and its longitudinal section (Photo credit: Wikipedia)[/caption]

This is one of my favorite warm weather recipes. When we here in the US  finally start getting mangoes in the Spring, they are usually a little on the tart side. These mangoes are perfect for this curry. The best accompaniment is just plain white rice.

Mango Curry


2 firm mangoes, peeled and diced into chunks

3 split green chillies

Curry leaves

Salt to taste

2 tbsp. plain yogurt

To grind:

3/4 cup unsweetened coconut flakes

2 green chillies,

2 cloves garlic

1/4 tsp cumin seeds

1/2 tsp red chili pdr

1/2 cup water

Final Seasoning: 1 tsp coconut oil, , 1/4 cup sliced onions, 1/2 tsp mustard seeds,, 1/4 tsp fenugreek seeds, 2 dry red chilies, few curry leaves


Step 1

In a sauce pan combine mangoes, salt, green chilies and few curry leaves. Add a little water and allow to cook for about 10 minutes until mango is somewhat translucent and mushy.

Step 2

In the meantime grind the items in the “To grind” list–should be somewhat coarsely ground ( not to a fine paste)

Step 3

When the mangos are cooked add the ground coconut mixture and reduce flame. Stir together and cook for about 5 minutes. Remove from stove and stir in plain yogurt until combined.

Step 4

In a small frying pan for the final seasoning- add oil, then add mustard seeds and fenugreek seeds. After they have spluttered add the onions and fry until almost golden. Add curry leaves and red chilies and add to curry.

Serve with white rice. Serves 6.


Dinner tonight—Brown Basmati rice, Mango Curry, Asparagus Thoren ( stir fry),  Kerala Fish curry

Jhangri- An Indian Funnel cake


There are two versions of this bright orange colored sweet found everywhere in India’s bakeries or made fresh street side. Jilebi and Jhangri that look similar in size, shape and color. But both are made with different ingredients. Jilebi is made with all purpose flour and requires some fermentation with the addition of yeast or yogurt. Jhangri is made with a dhal or lentil called Urad dhal.
Jhangri is also thicker in texture than Jilebi.
Here is my attempt at Jhangri… The shape may not be exact but came close enough.



1 cup Urad dhal
Pinch of salt
Orange food color
Water for grinding
For Sugar Syrup:
2 c sugar
1 c water
Few cardamom pods
Orange food color
A squeeze of lemon juice

Rinse and soak urad for at least 4 hrs.
Drain water and grind in food processor with water until a smooth batter is formed.Add salt and a few drops of orange color.
Prepare syrup by combining sugar, water, color until boiling and 1 thread consistency. Add a little lemon juice to prevent syrup from crystallizing.

Now heat oil in a shallow frying pan. Put batter in a ziplock bag and make a small hole so the batter will come out in a thin ribbon.


Oil should not be too hot…. Pipe batter in a circular motion ( like a funnel cake)
Flip when puffed up and cooked. Immediately put into warm sugar syrup. Let soak for a minute or so and place on tray. Garnish with crushed nuts is wanted.




A start…good time as any


This is my first post. My intent is to post things that reflect my Indian culture and heritage, especially in its food, clothes, festivals, jewellery and all of its ancient wisdoms. I hope to share my love of keeping a well kept and happy home. I  hope to post recipes that mean something to me, that I experimented with and suceeded at as well as attempts at old favorites. I hope this blog will fill a void that will be so evident as my first-born leaves for college and  I come to face the reality of the ever changing waves of time. Yes, this blog is for my own reasons, an attempt at keeping sane thru a grief that all mothers have gone through since the beginning of time. It is also a blog for my daughter….to pass along recipes that she likes and will help her recreate home when she is away.