Recipe for my 30 Minute Kati Rolls!

The juicy filling:

Step 1: Dice up your chicken (500gms boneless) and add to a deep bowl for the next step.

Step 2: To the bowl of chicken add the following and mix well- 50gms of greek yoghurt, 1 tsp turmeric powder, 1.5 tsp red chili powder (kashmiri), 1 tsp garam masala powder, 1 tbsp ginger garlic paste, 1 tsp black salt or amchur powder, juice of 1 lemon, 1 tbsp mustard oil and salt to taste. Let it marinate well.

Step 3: Slice 3 large onions and 2 green chilies. Keep 1 handful of raw onions separate for the plating up stage.

Step 4: Heat oil in a non-stick pan. Add in 1 tsp garlic- then add the onions (keep a handful of onions for later). Then, add in the marinated chicken and cook well. Just before the chicken is completed, add in the remaining onions and toss well. Ensure you don’t dry up the chicken completely, it tastes nicer when it’s juicy.

Egg Parantha:

I don’t have enough time to start from scratch after my hours at work and thus for a weekday please use frozen paranthas like I did! I would prefer making my own dough any day, but maybe on weekends.

Step 1: Beat two eggs well, add a pinch of salt and a pinch of red chili powder.

Step 2: Heat a flat pan, pour a little egg and smack a frozen parantha on top and cook well on both sides.

Plate up:

This is the most important step!!!

Step 1: Lay out each egg parantha, put a generous helping of the chicken and onion mix. Squeeze lime juice (the more the better).

Step 2: Add in a drizzle of sliced raw onions that I asked you to keep aside at the start, if you like (I skipped this step since I put enough onions).

Step 3: Roll up!!!!

I enjoy eating green chilies on the side, so I kept two for myself :)