Chicken Kati Rolls/ Chicken Frankies

“Chicken Frankies/ Kati Roll” 

Boneless Chicken marinated in spicy Indian masalas, pan fried till slightly brown and then wrapped up in flour tortillas/ rotis/ chapatis along with pickled red onion, Cilantro-Chili chutney. Deliciousness unbounded! 😋😋

Today, I used a shortcut marinade of thick yogurt, chicken tikka masala, red chili powder, turmeric, cumin, ginger-garlic paste, mint powder and salt for the chicken and used store bought Flour tortillas as wrap. Made dinner prep so much easier! 

*** Full authentic recipe version can be found here:
http://my-kitchens-aroma.blogspot.com/…/everyday-cooking-ch…

   

Chicken Kheema Wraps

Chicken Kheema is one of my favorites!! From Appetizers to Entrees...it can make delicious meals!! Some examples of "Chicken Kheema" as star of the dish:
1) Chicken Kheema Pav/ Indian Sloppy Joes
http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

2)Asparagus Chicken Kabobs
http://www.my-kitchens-aroma.blogspot.com/2012/05/appetizers-asparagus-chicken-kababs.html

3)Chicken Kheema Ball Curry
http://www.my-kitchens-aroma.blogspot.com/2012/04/everyday-cooking-chicken-meat-ball.html

4)Chicken Kheema Goli Pulav
http://www.my-kitchens-aroma.blogspot.com/2011/11/everyday-cooking-pulav-with-chicken.html

5) Baked Chicken Kheema Balls
http://www.my-kitchens-aroma.blogspot.com/2009/11/appetizers-chicken-kheema-balls-minced.html


 Last weekend, with the Chicken Kheema I had, we made these wraps for lunch. With the whole wheat chapati and the spicy kheema....these are sure to be the best lunch ever!!!

Chicken Kheema Recipe:

http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

Wraps made with chapati dough:
2 Cups Whole wheat flour
salt
water
oil

Garnishes:
Maggie hot and Sweet Ketchup
Chopped Onion and Cilantro

 Method:
1) Mix flour, salt and water and knead into  a semi soft Chapati dough.
2) Roll out the Chapatis and roast lightly on a hot tawa.
3)  To each chapati, apply 1tsp Hot and sweet sauce.Place 2-4 tsp cooked Chicken kheema, chopped onion and cilantro filling in the center and roll the wrap.
4) Warm the wrap with few drops of oil on a hot tawa. Wrap into aluminum foil and serve Hot!!

"Everyday Cooking"- Chicken Frankie/ Chicken Kati Roll

There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Because of 'mingling' of the cultures, 'what originated where'...is a big question! In Maharashtra..the famous Dabeli (Origin:Gujrat), Pani poori/Bhel(Chaats) (Origin: Delhi), Chinese food (Origin:China), Vada Pav (Origin: Mumbai), Misal Pav (Origin: Kolhapur), Dosas/Uttapa/Vadas(Origin: S.India) are some of the famous street foods. Also famous is the Kati Rolls/ frankies.I still do not know why they are called 'Frankies' but just found out that the 'Kati Roll' originated in 'Kolkatta'! Did not know that! Wikipedia says: Kati roll is street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.
Last week I made my mom's Veggie version of the Frankies and this weekend I thought I will give my friend 'P' the taste of Maharashtrian street food (Had not quite realised the origin is 'bengali' though!!)  when her family comes over for lunch! Anyways..that doesn't make the 'Kati Rolls' any less delicious....and we all enjoyed the spicy-tangy chicken wrapped in wheat chapati/paratha.
Ingredients:
For the Chapatis/Tortillas/Wrap
They are usually made with 'All purpose flour' and little whole wheat flour added to it.But my mom and hence me.... prefer to use the 'whole wheat flour'.
1 cup Whole wheat flour (if you want all pupose flour add 1/2 cup whole wheat flour+1/2 cup all purpose flour)
2tsp oil
salt
(2 Eggs beaten) +salt and little chili powder)-needed when assembling the Kati roll
Mix flour,oil , salt and knead into a soft dough with water.
Roll out the dough into circle thin chapatis/tortillas.Roast lightly on hot flat pan/tava.The chapati will finish roasting after the filling is filled.

For chicken filling:

1 lb Boneless chicken cut in small pieces
2 onions chopped
1/4cup crushed tomatoes
1/2tsp ginger garlic paste
1/2tsp Chicken curry masala
1/2tsp cumin-coriander powder
1/2tsp cumin
1/2tsp turmeric powder
1/2tsp chili powder
1tsp Mint paste
chopped cilantro
oil
salt

For topping: Onions,Green Pepper,Red Pepper sauted with salt and black pepper

Method:
1) Marinate chicken pieces in ginger garlic paste, mint paste, turmeric, chili powder etc.Keep aside for 1/2hr.
2) Heat 1tbsp oil, add the onions.Saute till brownish.Add the tomato paste and saute till nicely fried.
3) Add the marinated chicken and other spices. Cook till all the juices dry up and chicken is tender.
4) Garnish with chopped cilantro

For my 'SECRET' chutney:
This one is my favorite quick chutney. It's tangy-spicy-minty.Goes well with Samosas,Vadas, most appetizers etc. Its color is brown and so most people think its 'tamarind' chutney.But actually it is just 'Jazzed up Ketchup!
1/2cup tomato ketchup
1tbsp Maggie hot and sweet sauce
1tbsp Mint paste
1/4tsp chili powder
1/2tsp sugar
1/2tsp chaat masala
salt
Mix everything together and your chutney is ready!

Assembling the Kati Rolls:
1) Brush the wheat chapati with beaten egg mixture and put on oiled pan/tava (the egg side down) Let the egg cook.Take off the heat. Apply the above chutney liberally on the egg side.The egg side will be inner side of the roll.
OR
Make thin egg omlettes first and place them in the wheat chapati/paratha.
2) In the center add 2 spoonfulls of the chicken, onions and peppers and fold into a roll.Secure with tooth pick if necessary.
3) On heated tava/pan apply little oil and warm up the roll, till golden brown.
4) Wrap half way in foil/paper.
5) Serve hot with or without the chutney/raw onions etc.

"Everyday Cooking"- Whole wheat Veggie+Paneer Frankies/Wraps

'A' mentioned yesterday about the chicken frankies she made for sunday night dinner....and here I was drooling with the thought...and couldn't wait to bite into one!
When me and my sister were in school,our parents would take us to 'Pune Camp' during Christmas to see the festivities.It is here that we had our first 'frankie'. It was a flour tortilla with egg coating wrapped around spicy chicken and onion....it was just yummmm! They serve it sizzling hot along with raw onions.Just mouthwatering and a 'all -in -one' meal too!
There are many types of frankies -either with chicken/meat filling or veggie or paneer filling.It is a very famous street food in 'Mumbai'.
Since then, my mom would always make it for us at home....and she had added her 'own touch' to it. Here is how she makes veggie frankies.She uses mixed veggies to make the filling. The chapati/tortilla is smeared with tangy-spicy-sweet mint chutney.The roll is warmed up on a flat pan/tava with a little butter on top!

Ingredients:
For the Chapatis/Tortillas/Wrap
They are usually made with 'All purpose flour' and little whole wheat flour added to it.But my mom and hence me.... prefer to use the 'whole wheat flour'.
1 cup Whole wheat flour (if you want all pupose flour add 1/2 cup whole wheat flour+1/2 cup all purpose flour)
2tsp oil
salt
Mix flour,oil , salt and knead into a soft dough with water.
Roll out the dough into circle thin chapatis/tortillas.Roast lightly on hot flat pan/tava.The chapati will finish roasting after the filling is filled.

For the filling:
1/4 cup finely chopped cabbage
1/4 cup finely chopped cauliflower
1/4cup finely chopped carrots
1tbsp finely chopped capsicum/green pepper
1tbsp corn kernels
1 boiled mashed potato
1/4 cup chopped paneer
1 onion finely chopped
1 onion sliced ( to garnish)
1/2tsp Ginger garlic paste
1/2tsp chili powder
1/4tsp garam masala
1/8tsp Chaat masala
salt
oil
Heat oil in a skillet.Add the ginger garlic paste,onion.Fry for 2 mins.Add the rest of the veggies,paneer and fry again till the veggies are cooked through.
Add the salt, chili powder, garam masala,chat masala etc and mix.

For Mint chutney:
1/4 cup mint paste
1/8cup jaggery
1/2tsp tamarind extract
1/4tsp chili powder
1/4tsp cumin-corainder powder
1/4tsp crushed garlic
salt
Mix everything together and make into a smooth paste.The chutney should be 'Tangy-spicy-sweet'.

Assembly of the frankie:
You can brush the chapatis with beaten egg mixture to give a 'egg coating'. I did not use egg for this one and kept it 'vegetarian'.
1) Take 1 chapati, apply spoonfull of mint chutney on all sides.
2) Add 2-3 spoons of the above filling.Place few slices of raw onions on top.
3) Roll into 'cigar' shape by tucking the ends as you roll.The roll will be nice and tight and the filling will not drop out.
4) On a flat pan,heat a dab of butter/oil. Place the frankie roll on it (the seam side down) Roast till golden brown.Carefully turn on the other side and roast again
5) Serve hot with Ketchup/ hot and sweet sauce/ raw onion slices/ green pepper slices etc.