Name: Kati Roll
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT10H50M0.000S
Yield: 10 to 12 servings
Ingredients: 2 cups all-purpose flour, plus more for rolling; 2 teaspoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon salt; Pinch baking soda; 1 cup whole milk; 2 tablespoons ghee or canola oil; 2 tablespoons ginger/garlic paste; 2 tablespoons canola oil; 2 tablespoons dark soy sauce; 1 tablespoon red chile powder; 2 teaspoons granulated sugar; 2 teaspoons salt; 1 teaspoon turmeric powder; 2 pounds 3 ounces boneless, skinless chicken thighs; 1/2 cup canola oil; 1/4 cup soy sauce; 1/4 cup canned crushed tomato; 1 tablespoon red chile powder; 1 tablespoon ground coriander; 1 teaspoon whole cumin seeds; 1 teaspoon turmeric powder; 1 tablespoon salt; 1/2 teaspoon granulated sugar; Chopped fresh cilantro, for serving; Oil, for cooking; 1/2 onion, sliced; 1/2 cup shredded cabbage; 1/2 cup shredded carrots; 1/2 cup sliced green pepper

Directions

Special equipment:

a spice grinder

For the paratha: Mix the flour, granulated sugar, baking powder, salt and baking soda in a bowl. Gradually add the milk and knead well to form a smooth, soft dough. Cover it and set aside for 20 to 30 minutes. Divide the rested dough into 10 to 12 equal-sized portions. Take one portion and roll it into a ball. Flatten it and dust with dry flour.
Roll the dough into a large thin disc using a rolling pin. Apply a thin layer of ghee or oil over the rolled-out dough. Dust it with a bit of dry flour.
Starting from one end, begin folding the dough in a pleated pattern, like an accordion, until you reach the other end. Roll one end of the pleated dough strip towards the other end to form a tight coil (like a cinnamon roll). Tuck the loose end underneath. Flatten the dough coil slightly with your hand, then dust it with flour again and roll it out into a disc. Do this gently to maintain the layers.
Heat a tawa or flat griddle and place the rolled-out paratha on it. Cook until you see bubbles appear, 2 to 3 minutes. Flip it over. Apply some ghee or oil on the cooked side and flip again. Apply ghee or oil on this side as well. Press the paratha gently with a spatula to ensure it is evenly cooked.
For the marinade: Stir together the ginger/garlic paste, oil, dark soy sauce, red chile powder, granulated sugar, salt and turmeric powder. Add the chicken and let marinate, refrigerated, overnight.
Cut the chicken into medium cubes.
For the chicken: Add the oil, soy sauce, tomato, chile powder, coriander, cumin seeds,
turmeric and chicken to a pan and cook until cooked through, 15 to 20 minutes. Add the salt and granulated sugar, then set aside. Finish with the cilantro.
For the vegetables: In a wok or large pan, combine some oil, the onions, cabbage, carrots, bell peppers, chile powder, coriander and turmeric. Stir-fry until the vegetables are cooked but still have a crunchy texture, just a few minutes. Add the tomato and soy sauce, then sprinkle with the cilantro.
For the ketchup: In a pot, combine the ketchup, palm sugar, chile powder, oil and ginger/garlic paste. Bring to a boil, then let cool. Refrigerate.
For the tamarind chutney: In a pan, dry-toast the coriander, cumin seeds and fennel seeds. Grind in a spice grinder.
Soak the dates in 30 ounces water and tamarind in 40 ounces water for 1 hour in separate bowls.
Boil the dates and tamarind in separate pots for 15 minutes. Strain the tamarind through a strainer. Discard the residue pods and save the pulp.
Blend the dates in a blender to a smooth consistency.
In a pan, add the oil, palm sugar, chile powder, ginger/garlic paste, tamarind pulp, date puree and salt to taste. Cook on medium heat until the sugar has completely dissolved. Add the spice mix. Continue to cook on low heat until the desired thickness, another 20 to 30 minutes.
Place the paratha on a sheet of parchment paper, then top with the chicken, vegetables and onions. Drizzle with the ketchup and roll up, creating a wrap. Serve with the tamarind chutney.