Chakri Kabab

gulloo

Guru
lovely!! feel like i m rolling sushi wraped with nori seaweed:)
Yes, nori could be used instead of roti, though never had a chance to try it out !!!!!

Nori could also replace spinach leaves I think.

Samurai, kindly post your recipes, experiences, incidents, life in general etc. It would certainly enlighten us !!!
 
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samurai

Active Member
Yes, nori could be used instead of roti, though never had a chance to try it out !!!!!
no!! gullu sirji!! i think chapati is the best idea for indian taste.i would love to follow the same recipe but i would like to make chapati more thin,square shape and just slightly one side cook.leave 2 cm space free on the end of chapati for ovelapping.
 

samurai

Active Member
my wife really wanna visit mansoori so i wanna goto paonta sahed.so i would love to bother you one day :)
soon i will come with sushi recipe ;)
 

MudgilSushil

DC Junkie ....
my wife really wanna visit mansoori so i wanna goto paonta sahed.so i would love to bother you one day :)
soon i will come with sushi recipe ;)
keep it on hold till 6th kuldeep paaji ....

i have been hearing a lot about sushi off lately, thanks to my colleagues.....guess it's a sea food dish ( RAW :eek: ) how do people ate it..i cannot think of un cooked non veg ..
 

adv.sunny

the touring Seikh
Excellent gulloo-ji. I just narrated the whole thing and showed the pictures to my mom, so that she can cook it for me.
 

gulloo

Guru
no!! gullu sirji!! i think chapati is the best idea for indian taste.i would love to follow the same recipe but i would like to make chapati more thin,square shape and just slightly one side cook.leave 2 cm space free on the end of chapati for ovelapping.
Seems nice idea, you could roll out chapati with a roller pin and then cut it out to a square shape. Done.

Thin is the word. Yes.

Cook on one side. Then apply filling on raw surface or sorta half cooked, coz it would get some heat while the first side is getting cooked ? The shelf life might be in question, though it seems to be a good idea to try. But then the raw surface that gets rolled in, how do you intend to cook it eventually ? Might get tricky.

Please try and give your comments.

One might try to find some sort of batter for the whole roll, dip the roll in that batter, fry it out and then cut the chakris. The idea is to show off the rolling pattern.

The two layers that eventually get formed in the roti sometimes are a problem as you can see in the pics too. They tend to seperate and fall apart.

Getting a cooked single layered rollable is much sought for solution.

Lets keep our thinking caps on.

And you and your family is more than welcome. It would be a pleasure for us to host you, show you around in doon and drive you to Mussourie.
 
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anupmathur

Super Moderator
Staff member
... But then the raw surface that gets rolled in, how do you intend to cook it eventually ? Might get tricky....
In fact, after seeing the rolls wrapped up in foil, I was expecting they would be baked for a while!
But you shallow fried them....

I think there lies the solution - bake for about ten minutes in a 200°C oven.
Additionally, if there is any other aroma that you would like to impart to the rolls, all it would take is for it to be brushed on to the rolls before being wrapped in foil. It can even be a thick sauce/marinade. Baking will release and meld those aromas well. :)

See?! With just a little guidance from you we are all turning creative in the kitchen! :cool:
 

gulloo

Guru
In fact, after seeing the rolls wrapped up in foil, I was expecting they would be baked for a while!
But you shallow fried them....

I think there lies the solution - bake for about ten minutes in a 200°C oven.
Additionally, if there is any other aroma that you would like to impart to the rolls, all it would take is for it to be brushed on to the rolls before being wrapped in foil. It can even be a thick sauce/marinade. Baking will release and meld those aromas well. :)

See?! With just a little guidance from you we are all turning creative in the kitchen! :cool:
Sir Ji, these chakris could be eaten as such if consumed immediately, since every thing is cooked, there is no need to either bake or shallow fry. I wrote that shallow frying is only to reheat them [we take them out of freezer, no ? ] and impart some fried flavours to them, more so since our keema is very bland for our tastes, coz we just boiled it.

If you intend to bake them to reheat, the whole rolls would not reheat properly unless microwaved [we would have to remove the foil to microwave them and that would add another problem]. The cutting of the chakris makes small bite sized pieces and are thus heated good on both sides.

Since samurai wanted to cook just one side, the question cropped up on its done status.

Sir Ji, what is happening here is that instead of our usual keema and roti, which we would normally eat as such and would normally reheat both if we were to take them at some later stage after cooking, we are just combining the two to make it more attractive and make a snack rather than the main course. The idea is to show off the rolling pattern on the cut surface.

We have normally wrapped the roti around lots of things in our past life and enjoyed it, no ?

Secondly, since the physical character of the roti is such that brushing with any sauce would just make it soggy more so when we intend to keep it for very long time and reheating it.

I think, these discussions would definitely make our readers think; and I had already humbly requested our readers in the preamble to reread and try to read the mind of the writer.

It is really encouraging that people are getting aroused in the joys of cooking.

Keep it up folks, even I am learning from you and enjoying it.
 

anupmathur

Super Moderator
Staff member
DocSaab, the baking was suggested to get over the problem of the roti cooked on one side only.
And it will certainly accomplish that objective.
I would also try to brush some butter or ghee on to the roti roll before wrapping it in foil.
Nuking these rolls would only dry them out; not desirable.

And it is because of the very bland filling that I wrote earlier about some sauce to top the swiss rolls with! :)
 
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