Chicken Kathi Roll With Egg And Bell Peppers Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Heat oil in a pan and sauté the marinated chicken until cooked through.
• STEP 3.In another pan, scramble the eggs and set aside.
• STEP 4.In the same pan, sauté the bell peppers until slightly tender.
• STEP 5.Warm the parathas on a griddle or in the microwave.
• STEP 6.Place a paratha on a plate and spread some scrambled eggs on it.
• STEP 7.Add a layer of sautéed bell peppers and top it with the cooked chicken.
• STEP 8.Roll the paratha tightly and secure it with a toothpick.
• STEP 9.Serve the Chicken Kathi Roll hot with mint chutney or ketchup.

Cooking Tips

• You can marinate the chicken for a few hours or overnight to enhance the flavors.
• You can add onions and tomatoes to the bell peppers for extra flavor and texture.
• You can customize the spice level by adjusting the amount of red chili powder.
• You can use whole wheat parathas for a healthier version of the roll.
• You can also add a squeeze of lemon juice for a tangy kick.

Storage and Serving

• Leftover Chicken Kathi Rolls can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, wrap the roll in aluminum foil and warm it in a preheated oven at 350°F for about 10 minutes.
• Serve the Chicken Kathi Roll as a snack or a light meal. It pairs well with mint chutney, ketchup, or yogurt dip.