Kathi Kebab Chicken And Egg Paratha Rolls Recipes

KATHI KEBAB (CHICKEN AND EGG PARATHA ROLLS)

Kathi Kebab (Chicken and Egg Paratha Rolls) image

Make and share this Kathi Kebab (Chicken and Egg Paratha Rolls) recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon low calorie sweetener
2 cups warm skim milk
3 cups flour
2 tablespoons oil
2 teaspoons coriander seeds, crushed
1 dried red chili
3 tablespoons oil
6 garlic cloves, crushed
200 g tomatoes, finely chopped
1/2 teaspoon turmeric
3 cm piece gingerroot, finely chopped
1 tablespoon finely chopped green chili, seeds removed
2 tablespoons freshly chopped coriander leaves
8 skinless chicken breasts, diced
3 cm piece gingerroot, finely shredded
1 teaspoon garam masala
vegetable oil, for frying
16 eggs, lightly beaten

Steps:

For the paratha: dissolve the sugar in the milk, set aside. Mix the flour and salt into a bowl and rub in the ghee. Start adding the warm milk and sugar and knead in the bowl to form a soft, smooth dough. Divide the dough into 16 equal balls and set aside to rest for half an hour.
Roll each one into a thin circle. Heat a flat griddle over a medium heat and cook the paratha for 30 seconds on each side until half cooked, set aside and cook the remaining breads.
For the filling: heat a dry pan and add the coriander seeds and dried chilli. Toast until they give off a spicy aroma, then crush to a rough powder using a pestle and mortar.
Heat the oil in a pan over a high heat. Add the garlic and fry until it just starts to colour, then add the coriander and chilli mix. Next add the tomatoes and stir well. Turn down the heat and fry for about 10 minutes, until the tomatoes reduce down to a pulp.
Add the turmeric, chopped ginger, green chilli, half the coriander leaves and stir well. Continue cooking for a few minutes more. Increase the heat and add the chicken pieces to the pan. Season with a large pinch of salt and toss into the tomato mixture. Fry, stirring for about 10 minutes until the chicken has cooked through.
Once the chicken has cooked, add the shredded ginger, the remaining coriander leaves, and the garam masala. Stir well and keep warm over a low heat while you finish cooking the paratha.
Set a small frying pan over a medium heat and add a little oil. Pour 2 spoons of lightly beaten egg into the pan, cook for a moment, stirring, then place a paratha on top, cook for a minute to set the egg before turning it over to cook through. Put it on a plate, spoon some of the chicken mix down the centre and roll it over the filling. Repeat with the remaining parathas.

Nutrition Facts : Calories 694.7, Fat 22.2, SaturatedFat 5.3, Cholesterol 561.1, Sodium 333.1, Carbohydrate 43.8, Fiber 1.9, Sugar 3, Protein 74.9

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