Name: Chicken mince kathi roll ... recipe by Faheema Delvi at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Mutton mince 1/2 kg; Ginger garlic paste 1 tbsp; RED CHILLI POWDER 1 TBSP; Turmeric Powder - 1/4 th tsp; Shaan mutton masala powder 1tbsp; Onions 2 cut finely; Lemon juice 1 tbsp; Coriander leaves for mince and roll; Rotis ingredients :; Whole wheat flour; Maida for sprinkling; Water; oil; For sauce : mayonnaise and ketchup mixed together in equal quantity.; Cheese grated; Tomatoes [cut into thin juliennes] - 1/4 th cup; Cabbage jullines cut for roti filling - 1/4 th cup; Onion [sliced into juliennes] - 1/4 th cup

ABOUT Chicken mince kathi roll ... RECIPE

Its one of the tastiest dish and can be eaten in any meal ...we have in breakfast and enjoy ..as its filling too

Ingredients Serving: 6

Mutton mince 1/2 kg
Ginger garlic paste 1 tbsp
RED CHILLI POWDER 1 TBSP
Turmeric Powder - 1/4 th tsp
Shaan mutton masala powder 1tbsp
Onions 2 cut finely
Lemon juice 1 tbsp
Coriander leaves for mince and roll
Rotis ingredients :
Whole wheat flour
Maida for sprinkling
Water
oil
For sauce : mayonnaise and ketchup mixed together in equal quantity.
Cheese grated
Tomatoes [cut into thin juliennes] - 1/4 th cup
Cabbage jullines cut for roti filling - 1/4 th cup
Onion [sliced into juliennes] - 1/4 th cup

Instructions

In a pan heat oil. put onions and fry
Add ginger garlic paste and and fry till raw smell goes . add all powders and mix well and add some water to let it cook and leave the pan closed and cook on medium flame
once it's almost cooked add lemon. Juice and and put coriander leaves and keep aside.
For rotis Knead all ingredients mentioned in to a soft dough and keep aside . Make balls out if it and smear with oil and make rotis and keep aside .
assembling kathi roll Take roti spread mayonnaise and ketchup mix and put mince filling cut tomatoes onions and cabbage and cheese coriander leaves and make roll of roti and keep in a tawa to give the crisp effect on rotis and serve

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