Chicken Kanti Roll

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken cubes, whisked curd, ginger-garlic paste, Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, garam masala, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Roti Dough

   • In a separate mixing bowl, combine the atta and the remaining 0.5 tsp of salt.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps relax the gluten.
3. 3

   Cook the Chicken Kanti Filling

   • Heat oil in a wok or heavy-bottomed pan over medium-high heat. Once hot, add the sliced onion petals.
   • Sauté for 2-3 minutes until the onions become translucent and slightly soft at the edges.
   • Add the cubed capsicum and continue to stir-fry for another 2 minutes. The vegetables should remain crisp.
   • Add the marinated chicken along with all the marinade to the pan. Increase the heat to high.
   • Stir-fry for 5-7 minutes until the chicken is sealed on all sides and the moisture from the curd begins to evaporate.
   • Reduce the heat to medium, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
   • Uncover, add the cubed tomatoes, lemon juice, and chopped coriander leaves. Stir-fry for 1-2 minutes until the tomatoes are just heated through but still hold their shape.
   • Ensure the final filling is semi-dry to prevent a soggy roll. Turn off the heat and set aside.
4. 4

   Make the Rotis

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a clean surface and roll each ball into a thin circle, approximately 7-8 inches in diameter.
   • Heat a tawa (flat griddle) over medium-high heat.
   • Place a rolled roti on the hot tawa. Cook for about 30 seconds until small bubbles appear, then flip.
   • Cook the other side for about 45-60 seconds. Lightly brush the top surface with ghee, flip again, and cook for another 30 seconds, pressing gently with a spatula until golden-brown spots appear.
   • Repeat for the remaining dough balls. Keep the cooked rotis warm by stacking them in a cloth-lined container.
5. 5

   Assemble and Serve

   • Lay a warm roti on a plate or board.
   • Spread 1-2 tablespoons of mint chutney evenly across the surface.
   • Place a generous portion (about a quarter) of the chicken kanti filling in a line down the center.
   • Optionally, top with some fresh sliced onions or a sprinkle of chaat masala.
   • Fold the bottom edge of the roti up over the filling, then tightly roll it from one side to the other to form a secure wrap.
   • Serve immediately while the roti is soft and the filling is hot.