Chicken Kathi Roll (Eggless)

The chicken kathi roll or simply “chicken roll” as it’s known as in Kolkata (the birth place of this mouth watering treat) is my favourite street food snack. Ever. When you try it, you’ll know why. The classic chicken roll combo features a soft paratha layered with a fried egg, spicy chicken pieces traditionally cooked in a tandoor and red onion slices pickled in lime. Tastegasm much? (That is a word in the dictionary by the way. Well, The Urban Dictionary – but a dictionary nonetheless). On my first trip to Kolkata I ate loads of these and dragged my family to Nizam’s – the restaurant that “invented” the Kathi Roll. I can’t verify that fact, though what is certain is that their rolls were unbelievable.

When I returned home I was itching to recreate them. The kathi roll purists may note I have made a tweak to the classic (omitting the fried egg to make it slightly lighter) but my recipe still packs a punch and leaves you wanting more. Promise! 

Chicken Kathi Roll Recipe
Serves 4
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Ingredients
  1. 4 Lachha Parathas (Recipe: http://spicediary.com/2017/11/lachha-parataha-punjabi-layered-flatbreads/)
To make the chicken
  1. 6 skinlesss boneless thighs, (approx. 750g) cut into 1” chunks
  2. 4 heaped tbsp yoghurt
  3. 2“ ginger, grated
  4. 3 garlic cloves, grated
  5. 2 tbsp oil
  6. 1 ½ tsp salt or according to taste
  7. 1 tsp garam masala
  8. ½ tsp haldi
  9. ½ tsp paprika
  10. ½ tsp coriander powder
  11. ½ tsp cumin powder
  12. ½ tsp chilli powder or according to taste
  13. 2 tsp tandoori powder (optional)
You will also need
  1. 2 tbsp mustard oil (you can use a normal cooking oil instead)
  2. 1 large onion, finely chopped
Red Onion Salad
  1. 2 red onions, very thinly sliced
  2. 1 birds eye chilli, finely chopped
  3. Juice of 1 ½ limes
  4. ¼ tsp sugar
Instructions
  1. Turn on your grill at the highest temperature setting & line a baking tray. Place all of the “to make the chicken” ingredients in a bowl & mix well.
  2. Scatter the chicken pieces on the baking tray & place in the grill for 12-14 minutes or until fully cooked and remove from grill. (The chicken should be white all the way through).
  3. Heat mustard oil in a pan. Add the onions & cook until light golden. Then add the grilled chicken & mix. Sautee for 2-3 minutes. Remove from heat. Check for salt and adjust accordingly.
  4. To make the salad, combine all ingredients together in a bowl. Allow to rest for 5 minutes. Taste for sweetness/sourness and adjust accordingly.
  5. To assemble the kathi roll, place a paratha on a plate, top with chicken and onion salad (as pictured) and roll up in foil.
Notes
  1. You can use paneer, red onions and green peppers instead of chicken to prepare vegetarian kathi rolls!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Fish Pakoras

Fish pakoras are my absolute favourite, so I was really excited to see that you guys totally agree – you voted to see a recipe for these in last month’s Twitter poll. I apologise it has taken me a little longer than usual to get this out to you, but I’ve been super busy setting up the The Spice Club’s new cookery classes in Birmingham (Eeek… can’t wait!). 

I appreciate the last couple of posts have focused on “deep fried goodness” – clearly a sign that my body is going into hibernation mode, but I couldn’t resist. I really hope you enjoy these delightful morsels of deliciousness.  Let me know what you think! Tweet/facebook/insta me….heck linkedin me if you must. I love feedback. 

Fish Pakoras
Serves 2
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Fish marination
  1. 250g boneless fish fillets, cut into bitesize chunks (cod/hake/basa work well)
  2. 3/4 tsp salt or according to taste
  3. 1/4 tsp turmeric
  4. Juice of half lemon
  5. 2 birds eye green chillies, finely chopped
  6. 2 cloves garlic minced/grated
  7. 1 cm ginger, minced/grated (optional)
For the batter/coating
  1. 1 tsp chilli powder or according to taste
  2. 1/2 tsp ajwain/carom seeds (optional)
  3. 1 tbsp coriander seeds, coarsely crushed
  4. 2 tsp cumin seeds
  5. 3/4 tsp tandoori masala (optional)
  6. 4 tbsp gram flour
  7. 1 tbsp rice flour/cornflour
  8. 2 tbsp yoghurt (greek style preferable)
You will also need
  1. Oil for deep frying (sunflower/veg oil work well)
Instructions
  1. Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.
  2. Heat oil in a pan (a small wok type pan works best) on a low heat setting.
  3. To this bowl, now add the "batter" ingredients and gently combine everything together (it is best to use your hand to do this). Every piece of fish should be well coated in a thick paste like batter. (You may need to adjust the amount of gram flour or yoghurt to achieve this thick paste consistency).
  4. Increase the heat of the oil pan and test the temperature of the oil by adding in a small piece of fish/batter. It should take about 5 seconds for it to rise from the bottom of the pan to the top.
  5. Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.
  6. Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.
  7. Remove from oil and drain on kitchen paper.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

INDIAN SCOTCH EGGS

When it comes to Diwali, I love to greet my guests with a table laden with finger food and snacks. The aim of the evening is to feed them until they’re so full they have to roll home, so I have to start in the night the right way!
As part of my Diwali feast this year, I will be making a fusion dish that brings a spicy twist to a quintessential British snack – the Scotch Egg. Replacing the traditional meat covering with spicy potatoes, the Indian scotch egg is a mouth watering variation on the classic. The first time I tried these was in Kolkata and it blew my mind. The flavour, the heat, the concept…I was transported to a place of pure bliss!

Though the list of ingredients runs slightly on the longer side, I thankfully have an Asda* near me where I can do all my shopping in one go. With all the ingredients in place, let’s get cooking.  Remember, you can make this simple yet sumptuous starter for Diwali in a jiffy and without spending a fortune. Just pop into your nearest Asda and make the most of their Diwali offers! 

*Although I have been sponsored to write this post, I am an actual Asda customer and can genuinely vouch for the variety of Indian products at their stores. 

Dimer Devil | Indian Scotch Eggs
Yields 5
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Ingredients
  1. 5 small/medium eggs
Potato coating
  1. 2 large potatoes (approx 450g potatoes), boiled, peeled & mashed with a fork
  2. Salt to taste
  3. ½ tsp chili powder
  4. ½ tsp garam masala
  5. ½ tsp coriander powder
  6. 1 birds eye green chilli, finely chopped
  7. Small handful fresh coriander, roughly chopped
  8. 4 tbsp oil
  9. 1/2 red onion, finely chopped
  10. 1 tsp garlic paste
  11. 1 tsp ginger paste
Coating
  1. 1 egg for egg wash, beaten with 2 tbsp of water
  2. 2 slices of bread made intro crumbs/100g panko breadcrumbs seasoned with salt
You will also need
  1. Sunflower oil for deep frying
How to
  1. 1. Place eggs in pan full of water and bring to boil. Set timer for 7 minutes. Remove eggs from heat and immediately place in a bowl of cold water. Once cooled, carefully peel them.
  2. 2. Place the potatoes, dry spices, chilli and coriander in a bowl and mix well.
  3. 3. Heat oil in a pan. Add the onions, ginger and garlic and cook for 3-4 minutes until light golden. Now add the mashed potato and mix to incorporate everything.. Continue to cook for a further 2 minutes. Remove from heat and allow to cool. Taste for salt & adjust if you need to.
  4. 4. Once cool, divide mixture into 5 balls. Next, wrap each potato ball evenly around each egg.
  5. 5. Then place the eggs and breadcrumbs into 2 separate plates.
  6. 6. Dip a potato wrapped egg into the beaten egg, followed by the breadcrumbs.
  7. 7. Carefully place into a pan filled halfway with of oil at 160ºC (medium heat). Repeat with the next egg. Cook a couple at a time for 4-5 minutes or until crisp and golden all over. Remove and drain on a wire tray/kitchen paper.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/