Every kitchen has a few rotis left over from dinner. Here they get stacked with minced chicken seasoned with Keya Cajun Seasoning and Keya Mint, then cut and skewered into kababs. Shallow-fried, the roti layers turn crisp around a juicy, spiced filling.

Serve with green chutney as a starter, or roll a few into a wrap for lunch.

From the Keya kitchen. Watch the reel.

At a glance

Ingredients

• 250 g minced chicken
• 1 tbsp Keya Cajun Seasoning
• 1 tbsp Keya Mint
• 1 large onion, grated, water squeezed out
• 2 tbsp minced garlic
• 1 tsp chaat masala
• 1 tsp garam masala
• ¼ cup fresh coriander, chopped
• Salt to taste
• 7–10 leftover chapatis
• Oil, for shallow frying
• 3–4 skewers

Nutrition per serving

Approximate values for one of three servings, made with 8 chapatis.

Method

1. Make the mix. Combine the chicken, onion, garlic, Keya Cajun Seasoning, Keya Mint, chaat masala, garam masala, coriander and salt. Mix well with your hands.
2. Layer. Cut the chapatis into large squares. Spread a thin, even layer of the chicken mix on one square and press another on top. Repeat to build a stack 3–4 layers high.
3. Skewer. Cut the stack into wide strips. Thread each strip onto a skewer, then cut between the skewers into kabab-sized pieces.
4. Fry. Heat a little oil in a flat pan on medium heat. Shallow fry the kababs for 4–5 minutes a side, until golden and crisp and the chicken is cooked through.
5. Serve. Serve hot with green chutney and sliced onions.

Serve it, store it

Serve them hot so the roti edges stay crisp. Cooked kababs keep in the fridge for 2 days; reheat on a pan or in the air fryer, not the microwave.