Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
- Chicken Kathi Rolls
- Lamb Samosa’s
- Lechha Paratha
- Green Chutney (Demo)
Chicken Kathi Rolls
Ingredients – Serves 2:
For the parathas:
- – 1 cup chapatti flour
- – oil/ghee to baste and cook the parathas
For the Chicken filling:
- – 200 grams Chicken breast, cut into thin strips
- – 1/4 cup Greek yoghurt
- – 2 tbsp. tandoori masala
- – 1 tbsp. lemon juice
- – 1/2 tsp. turmeric powder
- – salt, to taste
- – 1 tsp ginger, finely chopped
- – 2 tsp garlic, finely chopped
- – 1 onion, thinly sliced
- – 1 yellow/red bell pepper thinly sliced
- – chaat masala powder, to sprinkle
- – 1tbsp. of oil
- – 1 egg, beaten (optional)
How to make Chicken Kathi Roll Recipe:
To begin making the Chicken Kathi Roll we will first make the chicken filling.
To make the Chicken Filling:
- In a mixing bowl, combine the chicken strips along with the yoghurt, salt, turmeric powder, tandoori masala, and lemon juice. Allow it to sit for at least 30 minutes.
- Heat a pan with oil on medium flame, to this, add the ginger and garlic, and sauté for 30 seconds, now add in the sliced onions and sliced pepper.
- Continue to cook for another 3-4 minutes.
- Now add the marinated chicken along with the marinade.
- Cover and cook for 5-7 minutes until the chicken has cooked through.
- Turn off the flame, and transfer the mixture to a bowl, setting it aside.
To make the paratha:
- To begin making the paratha, in a large bowl add the flour and a little water. Continue to knead adding little water at a time to make a firm and smooth dough.
- Once the dough is smooth, leave for 20 minutes or longer.
- Knead once again and divide the dough into 4 portions. Preheat the iron skillet on medium heat.
- Take one of the portions and split it into 2. Roll the 2 dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter.
- Now using a pastry brush apply a thin layer of oil on one of the rolled-out balls and place the other one on top.
- Now continue to roll it until about 6inch in diameter.
- With skillet on medium high heat, place a rolled-out paratha on the skillet. Apply a thin layer of oil on top.
- After a few seconds flip on the other side and apply a thin layer of oil again.
- And spread two tablespoons of the beaten egg on top of the paratha and flip after a few seconds.
- Cook for about a minute till the egg is cooked. Remove from the tawa and place it on a plate.
- Continue the same process of rolling with the remaining dough portions and cooking them.
To assemble the Chicken Kathi Roll:
- Place the prepared chicken masala filling on the egg side of the paratha, (you can add chutney, salad etc on top) and sprinkle some chaat masala.
- Fold like a roll and serve.
- – 1 cup of plain flour or 130 g
- – ½ tsp. of cumin seeds
- – ¼ tsp. of salt
- – 3 tbsp. of oil
- – water to knead the dough, around ½ cup
- – 2tbsp. of vegetable oil
- – 2tsp. of cumin seeds
- – 1 ½ medium onion, peeled and finely chopped
- – 1tsp of ginger, finely chopped
- – 1tsp of garlic, chopped
- – 200g of lamb mince
- – ½ tsp. of chilli powder
- – ¼ tsp. turmeric
- – ½ tsp. of salt (adjust to taste)
- – ½ tsp. garam masala
- – Handful of fresh coriander, chopped
- – 1 green chilli, finely chopped (optional)
- – handful of frozen peas
- – one medium potato chopped into cm cubes
Method for the dough:
- Mix together flour, cumin seeds and the salt.
- Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour.
- Start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough, it should be firm.
- Cover the dough with a moist cloth and let it rest for about an hour. I usually soak a sheet of kitchen roll in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
Method for the filling:
- Heat the oil in a medium saucepan. Add the cumin seeds and fry for 1 minute.
- Then, add 2/3 rds. of the chopped onion and fry for about 5 minutes.
- Add the ginger and garlic. Fry until onions are slightly brown.
- Add the lamb mince, and fry for about five minutes.
- Add the chilli powder, turmeric, salt and garam masala, and mix well.
- Continue to brown the mince, stirring it now and again to avoid it sticking to the bottom.
- Add the potatoes and peas, green chilli and the rest of the onions.
- Cook until the potatoes and peas are soft.
- Then, add the fresh coriander.
- Remove from the heat, and allow to cool completely before using to fill the samosas.
Assembling and cooking:
- Now divide the dough into golf size balls, roll into a thin round circle.
- Heat a frying pan/tawa. Once heated place the rolled-out shape on the pan for a few seconds on one side only. Lift it out and set aside.
- Cook each of the remaining rolled circles and place in a pile.
- Cut through the pile to make each one into halves.
- Make a runny flour paste with a tablespoon of flour and water.
- To shape the samosas, bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
- Fill the samosa with the lamb filling (around 1 to 2 tbsp). Don’t overfill the samosa.
- Now apply the flour paste again around the edges of the cone to seal it. Pinch the edges and seal the samosa.
- Heat the oil in a pan and deep fry until golden brown and crisp.
- Serve with green chutney (see separate recipe)
- – 2 cups chapatti flour (atta)
- – ¾ to 1 cup water (or lukewarm water)
- – ¼ tsp salt (optional)
- – 5 tbsp ghee or oil as needed
Making dough for parathas:
- Mix together flour and salt. Pour the water little by little to make a dough. The dough must be firm and not sticky.
- Knead well to make the dough soft and pliable. If necessary, apply a bit of water to your fingers.
- Leave the dough to rest for at least 15 minutes.
- Knead the dough again for couple of minutes and then leave to stand for about 30 minutes.
Making the parathas:
- Make a small ball of flour, bigger then a golf ball.
- Flour the rolling area. Dip the ball in the flour and dust off excess.
- Place the ball on the rolling area and flatten it slightly with fingers.
- With the help of a rolling pin begin to roll each ball to a round shape.
- Apply ghee all over and roll it like a swiss roll.
- Once it’s rolled, roll it again in the opposite direction, this time into a spiral.
- Using the rolling pin roll the paratha out again to about 7-8 inch.
- Sprinkle little more flour to work surface if needed to prevent sticking.
- Heat a tawa or frying pan until hot on a medium high flame. Coat the surface with oil or ghee. Transfer the paratha to the pan.
- When you see bubbles flip it.
- Apply oil/ghee to this side too.
- Fry on a medium high flame on this side as well until brown spots appear.
- Remove from heat and cover. Repeat the process with the rest of the dough.
- Serve paratha with curry or chutney.
Green Chutney (Demo)
- – 1 cup coriander leaves
- – ½ cup mint leaves / pudina
- – 2 tbsp roasted channa daal /or peanuts
- – 1-2 green chilli’s
- – ½ tsp cumin powder / jeera powder
- – 1 tsp chaat masala
- – ½ tsp sugar
- – ½ tsp salt
- – ½ cup water
- – 1 tbsp lemon juice
- Firstly, in a blender add 1 cup coriander leaves and ½ cup mint leaves and the green chillies, blend for a minute.
- Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt
- Blend it smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
- Once the chutney is smooth it is ready to use for chaats.