Turkey Kathi Roll | Taste of America | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

TURKEY KATHI ROLL

Ingredients

1 Boneless US Turkey Breast
1 cup yogurt, whisked
2 tsps Kashmiri red chilli powder
1 tsp garam masala powder
¾ tsp cumin powder
Salt to taste
1 tbsp ginger-garlic paste
½ lemon
1 tbsp mustard oil
1 tsp oil
2 tbsps butter
4 eggs
Kasundi mustard paste for applying
Sirka pyaaz as required
Chaat masala for sprinkling
Chilli vinegar for drizzling
Green chutney to serve

Method

1. To make the marinade, take yogurt in a large bowl. Add Kashmiri red chilli powder, garam masala powder, cumin powder, salt, ginger-garlic paste, squeeze the juice of lemon into it and mix till well combined. Add mustard oil and mix.
2. Cut the US Turkey Breast into 1 inch pieces. Put these pieces into the marinade and mix till well coated with the masala. Set aside to marinate for 1-2 hours.
3. Skewer the pieces onto soaked satay sticks.
4. Heat oil and butter in a non-stick grill pan. Place the satay sticks and cook on heat for 2-3 minutes, turn the satay sticks and continue to cook the other side for 2-3 minutes. Reduce the heat to medium and cook till the turkey is cooked completely, turning occasionally.
5. Take the pan off the heat.
6. Break in the eggs in a bowl, add salt and whisk well with a fork.
7. Heat a non-stick tawa.
8. To make one roll, place the parantha on the hot tawa. Cook for 1 minute. Flip the parantha and pour a portion of the eggs mixture and lightly. Carefully flip the parantha and cook for 1-2 minutes. Flip and place it on a worktop with the egg side facing up.
9. Apply some kasundi mustard paste. Sprinkle some sirka pyaaz. Push the turkey pieces from 2 skewer sticks and place the pieces in the centre. Sprinkle some chaat masala on top. Drizzle some chilli vinegar and roll it.
10. Diagonally halve the roll and place on a serving plate. Garnish with onions rings and coriander sprigs.
11. Serve immediately with green chutney.

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Cuisine - Fusion

Course - starter

Dish - starter