Chicken Sausage Kathi Roll

Kathi roll is a street-food dish originating from Kolkata, West Bengal. Many changes have evolved over years from it’s original form.

Today, mostly any wrap which contains a filling enfolded in an Indian flat bread( roti or chapati) is called a kathi roll. It can be made with tortillas too.

This idea of chicken sausage kathi roll was suggested by my son, Vedant when I was thinking what to cook for dinner. It was him who told me to combine both chicken sausage ( it was in refrigerator) and chapati together.

I went with his plan as I like to try something new!! I decided to combine my both Mushroom Egg Frankie and Chicken Cheese Dosa into one and came with a new dish “Chicken Sausage Kathi Roll” in Indian-style of making which is lip-smacking, quite filling and a take-away recipe🌯

We are cooking the chicken sausage separate first. Chapati’s are to be half-cooked both the sides. Egg and cheese acts as a glue to stick the chapati with chicken sausage. Finally rolling it and wrapping with aluminum foil or wax paper before serving completes the making.

These rolls are best for office-goers, kids going to school and if you want something handy to eat on a go!!

A must try recipe❤ Infact my kids asked for more😊



INGREDIENTS

To the quantity of chicken sausage used, 6 rolls can be made with 4 eggs.

  • Chicken sausage- 5
  • Chapati rolls- 6
  • Egg- 4
  • Onion- 1 medium ( finely chopped)
  • Tomato- 1 medium ( finely chopped)
  • Ginger garlic paste- 1 tbsp
  • Fennel seeds- 1 tsp ( powdered)
  • Black pepper- 1 tsp ( powdered)
  • Red Chilli powder with coriander powder mix- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Green chilli- 1 ( finely chopped)
  • Curry leaves- 8 leaves ( chopped)
  • Coriander leaves- 3 tbsp
  • Cheese- as needed ( grated or cheese slices)
  • Salt- as needed.

PROCEDURE

Clean the sausage well and cut into small pieces.
Heat 2 tbsp oil in a pan. Keep the flame in medium. Add green chillies. After 30 seconds, add finely chopped onions.
Once onions are translucent, add ginger garlic paste. Saute till the raw smell of ginger garlic goes away.
Once the raw smell of ginger garlic goes away, add curry leaves and tomatoes.
Once the tomatoes turn soft and mushy, add pepper powder, red chilli powder with coriander powder mix, turmeric powder, fennel seeds powder and salt. Saute the masala in oil for 1 minute.
Add very little water now . Cook for 1 more minute till everything gets combined.
Once everything is combined, add the sliced sausages. Mix everything together. Cook it in oil for 1 minute.
Again add little water.


Cover it with a lid and cook it in low to medium flame for 5 minutes.
Once opened, cook it for 2 more minutes till the water reduces and gravy thickens.
Garnish with coriander leaves on top.
Roll the chapati balls. Place it on a heated pan. Keep the flame in low. Once you see bubbles on top, reverse it.
Once bubbles are formed on the other side too, remove it from the pan. Repeat the process and complete the rest chapati rolls. Remember the chapatis are half-cooked both the sides.
Half-cooked chapatis.
Beat 4 eggs in a small bowl. Add 1 tbsp of water to it. Adding water helps egg to spread easily and it makes the egg fluffier.
Divide the egg mixture to the number of kathi rolls you want to make. Ready. Now everything is ready. Just we had to make kathi rolls.
Heat the pan. Grease it well with oil. 2 tbsp of oil is enough. Turn the flame to low now.
Pour little portion of egg now. Spread the egg to the corners on all the sides. This can be done with a spoon or let me tell you a way. Lift the pan in hand and roll the pan in a circular motion evenly. The egg will spread. You can adjust the size later on.
Place 2 tbsp of prepared chicken sausage on top. When you place sausages, press it a little towards egg.
Spread the grated cheese or cheese slice on top of chicken sausage. Remember flame is in low.
Cover it with a half-cooked chapati on top.
Press it down with a spatula especially in the corners so that it sticks to the egg and cheese. These steps had to be done fast. So keep everything ready. Wait for sometime.
Reverse it now. Let the other side get cooked now. Wait for 1 more minute. The flame is in low.
Start rolling the chapati now. Repeat the process to complete the rest. Grease the pan well with oil inbetween every roll.


You can wrap it with aluminum foil or wax paper in one end. If you didn’t have both, leave it. Just enjoy the roll.
Ready.


TIPS

  • Tortillas can be used in place of chapati rolls.
  • You can decide the quantity of cheese used. Any variety of cheese works well. Mozzarella cheese is so good.
  • When making the kathi roll, keep the flame in low throughout the process.