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😊
To the quantity of chicken sausage used, 6 rolls can be made with 4 eggs.
Chicken sausage- 5
Chapati rolls- 6
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.
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.