There are some evenings, when Mr. Husband works really late and I get some time to go through my magazines. I call this time as system upgrade time of Dolphia. Some evenings, I go through my cookbooks and get ideas for dinner plan. I enjoy this little time just with tea and myself.
I am very bad when it comes to following rules. I think I can be nominated as queen of rule-breaker. Since child-hood, I never ever stick to any routines – no matter what kind it is. I remember of making timetable beginning of school season and never following that. Same saga continued when I made diet rules. There are some friends of mine, who follow strict diet chart and exercise regime. Seriously salute to them and I mean it.
Once a week, I break my normal food habit and eat street foods like jhal muri, pakoda, egg roll and a cup of hot tea. Life is good right? I made egg roll before and posted recipe of it. But this time, I made slight twist to it :wink:. On Tuesday night, I made some chicken kebab for my husband and me. I saved one chicken skewer from that. With those, chicken kebab I made my own version of Kolkata’s famous chicken egg roll or Kati roll.
If you are not from Kolkata, you might need to know what is Kati roll and why we die for it. It’s called Kati roll because originally Kati kebab was wrapped in paratha. This is very much similar to beef or chicken souvlaki in Middle East. In whole world (I guess), the wrap was invented for fast or almost no cooking meal options.
This is very simple to make, can be eaten as snack or lunch at work. Also, if someone is visiting you just for tea and chat – you can make ahead these and serve your guest.
Recipe for Kati Roll
Here are some notes which you might want to know.
First, I use trader Joe’s low carb tortilla all the time. They are very low in calorie and good for my roll. If you are like my mom, who will never buy bread from store – you can make your own flat bread or chapathis.
Second, I added eggs to it. But if you are allergic to eggs, you can totally skip it.
Third, I prepared the chicken kebab before and very simple way. You can make chicken kebab any way you want! If you want me version of chicken kebab (which is nothing but marinating chicken with yoghurt, ginger-garlic paste, red chili powder, Kashmiri chili powder, tandoori masala, black pepper, salt, oil and broiling them 5 minutes each side) you need to wait a bit 😉
Ingredients
- 3 eggs
- Salt to taste
- 1 teaspoon crushed black pepper
- 3 tablespoons vegetable oil
- 8 low-carb store bought tortillas
- 1/2 red onion,finely chopped
- 1 green pepper, finely chopped
- lemon juice of 1 lemon
- 1 teaspoon chat masala
- 1 green chile, finely chopped
- 2 teaspoons tomato Ketchup
- 1/2 teaspoon Chile sauce
- 5-6 piece of 2-inches chicken kebabs
Instructions
1. In a bowl, crack the eggs. Add salt and black pepper to it. Stir it to mix well.
2. In a 8 inches non-stick skillet, over medium heat, heat 1 teaspoon oil. Add one tortilla and spoon some of the egg mixture (prepared in step 1)to it. Cook it for 2 to 3 minutes, or until egg is settled. Turn it over and cook for 1 minute. Take it aside on a plate lined with a paper towel. Continue to do so, until all tortillas are done.
3. Meanwhile in a bowl, mix onion, green pepper, lemon juice, chat masala, green chile, tomato ketchup and chile sauce and salt. Mix it well.
4. On a chopping board, chop the chicken kebabs in small 1/2 inches pieces.
5. On a piece of bread prepared in step 2, spoon onion mixture and chicken pieces. Wrap it with a deli paper and serve hot.
