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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2012, 03:40 PM   #1
caliking
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Default Outdoor cookin' on a beautiful Sunday morning... Hot Kathi Rolls...whole lotta pr0n!!

It was a beautiful day on Sunday, so I figured I would drag out the discada setup for some outdoor cooking.

My "discada" is actually a tava (or tawa), the Indian equivalent of a discada. It is made of steel and is pretty thick (little over a quarter-inch), with a concave shape like a discada. The burner is form my turkey fryer set, placed on top of a 4'x4' folding table by the pool.

The plan was to make "kathi rolls" (say it like kaa-tee)- an Indian street food, made out of a parantha (sort of a pan-fried tortilla) with either egg, chicken, goat meat, paneer, or any combination of these things. Typically, you walk up to a place selling these, order which kind you want, then they will roll out the parantha (usually made of flour), fry it a little on the tava, drop an egg on the tava, and then slap the parantha on top of it so that the parantha sticks to the egg. Take the egg-parantha off the tava, and fill it with onions, grilled meat, "red sauce", "green sauce", lime, green chiles, and wrap it all up. It's meant to be a snack/meal on the go - you can eat it one handed waling on the street.

So here's my version - I hope you like it!

I marinated some boneless chicken thighs overnight, in yogurt, mayo, ginger, garlic, and tandoori masala. Set em up for grilling on flat skewers (bought at a Middle Eastern store) to keep the meat from spinning.



Grilled the tandoori chicken on my new (to me) SJP.



Ingredients: red onions, ginger, bell pepper, green chiles.



A moment of "reflection" before getting down to business:



First, the onions. Once the onions were close to being done, the rest of the ingredients were added to the party.





Chopped up the tandoori chicken and threw it on to warm it up a bit.





Now for the paranthas. We used whole wheat tortillas, since we are trying to eat a little healthier. Used Pam instead of oil, to grease things up.



A beaten egg was put on the tava, and the parantha stuck on to it, just like they do it back home!



Now to assemble the final product. Lay the egg-parantha down, sprinkle with chopped thai green chiles, lay some of the onion mix on top, add some chicken, lime juice, and "red sauce" (Maggi Chili Garlic sauce in this case).



And you end up with this: A "Hot Kathi Roll"!



The newspaper wrapping is typical of how these are served. They can be kinda greasy, so they paper contains the drippings while you walk and eat.

It was a beautiful day to cook outside, and I had a lot of fun with this cook!
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Unread 06-18-2012, 03:46 PM   #2
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Looks great Too bad that isn't a wok
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Unread 06-18-2012, 06:22 PM   #3
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Quote:
Originally Posted by colonel00 View Post
Looks great Too bad that isn't a wok

Well... now that you mention it...
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Unread 06-18-2012, 06:29 PM   #4
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Interesting cooker and the food looks great!
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Unread 06-18-2012, 07:15 PM   #5
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Love everything except the use of bell pepper.
Beautiful work tho brother!
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Unread 06-18-2012, 09:05 PM   #6
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Quote:
Originally Posted by buccaneer View Post
Love everything except the use of bell pepper.
Beautiful work tho brother!

So what do you have against bell peppers, Buc?

Not as impressive as some of your cooks which I've seen, but I'm aspiring to get to that level!
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Unread 06-18-2012, 09:20 PM   #7
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Nice!
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