archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Katti Kebab

Katti Kebab

Katti Kebab is traditionally a Khoja specialty and it is usually wrapped in an Indian flatbread (roti). There are many variants for the fillings and the wrap. Some of the variants for the filling comprise of curried chicken, paneer, mutton, peas, eggs, mixed vegetables, and potato. 

Serves: 8-12 pieces | Prep Time: 20 minutes approx | Cooking Time: 40-60 minutes approx

Ingredients Required:

  • Boneless Chicken - 500g small pieces
  • Ginger - 1 inch finely chopped 
  • Garlic - 8 cloves finely chopped
  • Mint leaves - half cup
  • Coriander leaves - half cup
  • Spring onions - 1 cup
  • Chillies - 3 or to taste
  • Eggs - 2
  • All-purpose flour/maida - 1 cup
  • Water - 1/2 cup 
  • Salt - 2 tsp or to taste
  • Pepper - 2 tsp or to taste
  • Oil - 2 tbsp
  • Cheese
  • Capsicum
  • Chaat Masala

Utensils required:

  • Frying pan
  • Large bowls
  • Medium bowl
  • Rolling pin
  • Rolling surface

Method :


  • Cut up your chicken into small sized pieces. You can use both thighs or breast pieces for this. 
  • Season the sliced chicken with salt and pepper and they're ready to be cooked. 
  • Heat some oil in a pan and cook the seasoned chicken on high heat until it is halfway done or for 5 to 6 minutes. 
  • Add in the chopped ginger and chopped garlic and continue cooking until the aromas release and all the juices evaporate. Your chicken is now completely cooked.
  • Once cooked, remove the chicken into a bowl and set it aside to let it cool down slightly. 
  • Add the chopped mint, coriander, spring onions, green chillies and chaat masala to the cooked chicken and mix them properly. Set the mixture aside while you prepare for the next step.  


  • Take some flour in a bowl and add some water to it. Start mixing the flour and water to prepare a soft dough. Add some more water if required.
  • Once the dough is ready, divide it into small lime-sized balls. 
  • Using the rolling pin, roll out the lime-sized balls into thin palm-sized rotis. Repeat this until you have your requisite amount of rotis. 


  • Scramble two eggs in a bowl and season them with salt and pepper. These will be used to fry mini omelettes.
  • Use capsicum rings to help maintain the size of your omelettes. Pop a couple into your lightly oiled pan and fry the omelettes, flipping them halfway through. Remove the fried omelettes and keep them aside. 


  • Place the roti on a board, and top it with an omelette. Then add the chicken mix on top of the omelette. You can then top it with a cube of cheese for some more flavour. 
  • Fold your kebabs inwards from all sides and seal them with water.  
  • Heat oil in a pan and fry your kebabs until they are golden brown from the outside and steamy from the inside.

  • For maximum satisfaction, serve them with your favourite green chutney or ketchup. 
Coriander 101

Coriander 101

4 Ingredient Tricolour Barfi

4 Ingredient Tricolour Barfi