Kathi Roll

Meat - 1 lb., minced ( Chicken or Mutton) or Paneer

Garam Masala - 1 tsp

Ginger Garlic Paste - 2 tsp

Salt

Onion - 1

Tomato - 1

Green Chilli - 2

Garlic - 2

Oil - 2 tbsp.

Turmeric - 1 tsp

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Chilli Powder - 1 tsp

Chaat Masala - 1 tsp

Carrot - 1, grated

Lemon Juice - 2 tsp

Cilantro

Paratha - 4

Egg - 1, whisked

Green Chutney - 1/4 cup

Marinate the Meat with Garam masala, Ginger Garlic paste and required Salt. Keep aside in the Refrigerator for at least 1 hour.

In a blender add Onion, Tomato, Green Chilli and Garlic; grind to a fine paste.

Heat Oil in a skillet. Add the ground paste; cook until Oil oozes out from the masala. Add Turmeric, Cumin, Coriander, Chilli and Chaat Masala. Sauté until you get a nice aroma. Now add the Carrot and Meat and season with required Salt. Cook closed for 20 min on medium heat or until well done. Turn off stove and add Lemon Juice and Cilantro.

Brush both sides if the Paratha with Egg and place on hot tawa. Smear with Butter followed by Green Chutney and then spoon the Meat mixture in the center. Roll and secure with a toothpick if needed.