Cuisine : bengali
Prep Time : 51-60 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Ingredients
Refined flour (maida) rotis 4
Boneless chicken breasts 250 grams
Ginger 1/2 inch piece
Garlic 3 cloves
Green chillies chopped 4
Salt to taste
Cumin powder 1 teaspoon
Chaat masala 1/2 teaspoon
Onions sliced 2 medium
Carrot cut into thick strips 1 medium
Oil 2 tablespoons
Green chutney 4 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Grind together ginger, garlic and two of the green chillies into a paste. Marinate chicken cubes in ginger-garlic-green chilli paste and salt for an hour.
Step 2
Heat oil in a pan and sauté chicken cubes till done. Add cumin powder, chaat masala and check seasoning. Mix sliced onions and carrot strips.
Step 3
To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt.
Step 4
Roll the roti tightly over the stuffing and serve
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