Snow is forecast for London this week and our boiler has decided that this is the week to completely pack up on us *weeps*. Whilst we wait for a new one to be found and fitted, a small fan heater keeps me from freezing in the study. To keep mood and spirits up I have decided that comfort food is what is needed. Step forward ‘chicken and egg kati rolls’.

They are the perfect lunch time (or anytime come to thing of it) snack to perk you up and give you a feeling of happy blissful contentment.

My husband is originally from Kolkata and these rolls, or wraps if you will, are very popular in the city. They are a cross between a Mexican burrito and a Lebanese chicken shawarma. In short, they are ridiculously delicious and one is never enough. Take a look at the locals in action on this little YouTube clip below.

I have seen some have a little egg omelette inside as well as the chicken, but I find the way that I prepare them below (and also in the video clip) works efficiently and quickly and allows you to wrap the Kathi roll more easily.

 To save time you can buy your chapatis (or you could use paratha) but I find that making your own is pretty quick and easy and whilst not as circular as the store bought ones are equally delicious. I use a tawa, which is a flat disc like frying pan, which I picked up at my local Indian store, but if you do not have one a regular frying pan will work equally well.

There are three steps to making these rolls – 1) the chicken filling, which can be made in advance, 2) the chapatis with the egg coating on one side, 3) the coriander and mint chutney, which can also be made in advance.

They are best eaten straight away when they are hot. You can make a number of the chapatis with the egg topping and place them in a low warm oven to keep warm, whilst you prepare the rest or you can serve them as and when you prepare the chapatis.

 My coriander and mint chutney is great with any of my curries and can be stored in the fridge for a week. I like to pop a couple of teaspoonfuls in my kathi roll to give it that extra kick. With a squeeze of lime on top then you have yourself a truly delicious treat.

Coriander and Mint Chutney

1 handful of fresh coriander, washed and chopped

1 handful of fresh mint, washed and chopped

1 (or 2 if you prefer it hotter) small green chilli, chopped

1 small onion, chopped

5 garlic cloves, roughly chopped

1 tbsp fresh ginger roughly chopped

1 tsp cumin seeds

½ tsp sugar

salt to taste

1-2 tbsp lemon juice

1. Place all the ingredients into a small blender and blend until you have a smooth paste. Taste and add more salt/sugar as necessary.
2. Store in an airtight container in the fridge until ready to use.

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Indian Chapatis with an egg coating

 Makes around 6-8 depending on the size of your chapatis

 200g chapatti (wholemeal) flour

 1 tsp sea salt

 2 tbsp sunflower oil

 125ml warm water

3 eggs, whisked

1. In a large bowl place the flour, salt and oil and rub together with your fingertips. Gradually add the water so that a dough forms and all the flour is gathered up into one large dough ball.
2. Place the dough ball on a floured surface and kneed for around 8 minutes so that the dough is soft and springs back when you poke it with your finger.
3. Cover the dough with cling film and leave to rest for 20 minutes.
4. Kneed once again for a couple of minutes, before breaking the dough up into smaller dough balls the size of large ping pong balls.
5. Roll out the small dough ball so that it is circular and thin.
6. Heat your frying pan or tawa on a medium heat and when it is hot add the chapati (do not add any oil). When you begin to see the chapati form bubbles, after about 30 seconds, you can have a look underneath to see if it is beginning to lightly bronze in places. If it is turn over carefully and using a folded over tea towel press down on the chapati and it will begin to puff up. Press down where the puffing occurs to help the air circulate around the chapati. Do not worry if yours does not puff up every time, it will still taste good.
7. Gently pour a little of the whisked egg mix onto the side of the chapati that has bronzed slightly and using the back of a spoon swirl it around the whole of the chapati and  then carefully turn it over so that the egg cooks onto the chapati.
8. Place the chapati onto a warm plate and keep in a low heated oven whilst you prepare the rest of the chapatis.

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Spiced Tomato Chicken filling

2 tsp vegetable/sunflower oil

1 small red onion, finely chopped

1/2 tsp salt

3 medium tomatoes, chopped

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp turmeric

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp chat masala

1/2 tsp Kashmiri chilli powder

300g boneless chicken thighs, cut into bite sized pieces

1/4 tsp garam masala

To serve

1 red onion, finely sliced

2 limes, quartered

2 tsp coriander and mint chutney (see recipe above)

1. In a pan heat the oil and add the onion and salt and allow the onion to soften for around 5 minutes.

2. Add the garlic and ginger and stir with the onion so that it does not burn.

3. Add all the spices, aside for the garam masala and mix well with the onion, garlic and ginger.

4. Add the chopped tomato and allow to soften for another 5 minutes.

5. Add the chicken and stir into the other ingredients. Place a lid on the pan and allow to cook, stirring at intervals for 15 minutes.

6. Remove the lid and cook for a further 5 minutes so that all the sauce is absorbed and the dish looks dry.

7. Before turning off the heat add the garam masala and stir. Taste and season with more salt if necessary.