Autumn is a good time to make this dish as there are so many different kinds of onions available. Tweaking the usual recipe; I’ve used paprika, three different kinds of onions, and a simpler marinade. And it was absolutely delicious!
The key factor, I think is the garam masala – made in the last minute and added right away.
This is a delicious snack food to have on the go, from the streets of Calcutta! I was in Calcutta in 1981, when I first tasted these wraps and I still haven’t forgotten them.
I decided to recreate these in my kitchen. The results were fantastic! I’m sharing these with you now, so you don’t have to go to Calcutta to enjoy these delights.
Onion, ginger, garlic and tomatoes- chopped, crushed and ready to cook!
Cumin, coriander, garam masala and paprika powder
The base for your sauce
Chicken’s getting ready…
Add these garnishes after the chicken is cooked
A cooked roti
Assembling the wrap
Ready to be eaten!
Chicken breast or thigh fillets – 500 g.
Onion – 1
Ginger paste – 1 tsp.
Garlic paste – 1 tsp.
Tomato – 1
Cumin powder – 1 1/2 tsp.
Coriander powder – 2 tsp.
Chilli powder – 1/2 tsp. (I use 1 tsp. of Hungarian paprika powder)
Chaat masala – 1 1/2 tsp.
Chopped onion – 1/2 cup
Chopped green chilli – 1
Lemon juice – 2 tbsp.
Vegetable oil – 1 tbsp.
Salt to taste
To serve : Coriander and mint chutney – 1/2 cup
Chop the onion and tomato and keep them aside.
Heat a wok or wide pan.
Add the oil. When the oil is hot, add the chopped onions to the pan, and sauté until they are a pale golden brown.
Add the ginger and garlic pastes. Sauté for a minute, then add the chopped tomatoes, and sauté for a minute until they soften. Then add all the spice powders. Sauté for a further minute.
Now add the chicken pieces to the mixture. Add salt to taste. Cover and cook on medium heat, until the chicken is done. Now uncover the pan and cook the chicken until the mixture is dry.
Take the pan off the heat. Add the chopped onion, coriander and lemon juice, stirring well to incorporate.
Whole wheat flour or atta – 2 cups
Plain flour – 1/2 cup
Salt – 1/2 tsp.
Water to knead the dough
Dry flour to roll the rotis out
Mix the two flours together. Add salt to the dry mixture.
Mix in the water, a tablespoon at a time, until the mixture comes together into a smooth and pliable dough. Coat with 1 tbsp of oil.
Cover the dough, and let it rest for about half an hour.
Heat a frying pan, until it is quite hot.
Now break off a lemon sized ball of the dough, sprinkle it with dry flour, and roll it out fairly thinly. Roll out all the dough this way. Put each rolled out roti on the pan, let it cook for a few seconds until the surface has a few bubbles appearing on it. Turn over the roti with a spatula. Lightly brush the cooked side with some cooking oil, turn it over, doing the same on the other side. Cook all the rotis this way, stacking them up once cooked.
Assembling the Kathi wraps:
Take a roti and lay it flat on a plate.
Put some of the filling in the centre.
Top with some coriander and mint chutney.
Now roll the roti, turning up one end, so that you get an enclosed wrap, like a burrito.