Leftover Takeover: Open Faced Kebab Rolls

Living in Hyderabad means you get used to having awesome melt-in-the-mouth kebabs. You have to be really bad at cooking or eat at certain food courts to get kebabs dry and hard around this place. And no I am not going to name them. But, as a whole, there are some spectacular food places around the twin cities of Hyderabad and Secunderabad and note to self: a review of Paradise to be written in the future. As it is usually is in our own Hindustan, the tiny little joints with slightly shady lighting and questionable cutlery are the best places to eat. During my tenure here, I have found many such gems with food with flavors that leave a indelible impression on your memory.

 

We have gotten off the topic. It was Friday movie night - we ended up ordering Murgh Malai Kebabs and Tangdi Kebab for our viewing of 2 States [good movie - go watch it if you have the time]. The thing with food in Hyderabad - you get a lot of it. The first time I had a meal in this place there was a mountain of rice to go with the limitless amount of curry, sambar and rasam at one setting. So, this takeaway was no different. We had a lot of kebabs and there was still a lot of it leftover. And I had with me a block to good Kodai Triple Layer cheese which trusts me is homegrown in its goodness. This particular cheese is available at larger chains like Auchan[Somajiguda/Banjara Hills Road no.3],Godrej Nature Groceries,Q-Mart[Road no.3, Banjara Hills] or HyperCity way out in Inorbit Mall. If you are living around these areas or can find the time to go to Kodaikanal, get your hands on this cheese. It is a good melting cheese that works well in French onion soups, grilled cheese, sandwiches, pizzas, white sauces for pastas etc. I used it for Breakfast today to make egg-in-a-hole sandwich with pieces of cheese in the middle.

But coming back to leftovers. It is so much fun to work with something cooked and adding stuff that will make for a delicious dinner. Sometimes a biryani is a biryani is a biryani. But, other times you can chop the chicken, toss some vegetables and make a rice salad with the kachumber as a yoghurt dressing. Or cutting up bits of vegetables to make fritters or filling for gozleme. This particular version takes its inspiration from the Mexican Taco and the Indian rolls or frankie if you will. The dough for the maida roti can be found in one of my other post. Except when you fry for the other recipe, here you only bake it in a tawa like you do a roti. The open nature of the roll makes it easier to prepare and you can have dinner in a matter of minutes. Also, this is a good recipe for a quick appetizer for a party so you can relax and enjoy a martini with your guests. Just order some kebabs, make the rotis in advance and you are good to go.

 

Ingredients:
Leftover takeaway kebabs of your choice.
Mint chutney
1 medium thinly sliced
1/2 cup Kodai Triple Layer Cheese grated
Red chili sauce
Maida rotis.

Assembly:
Make balls out of the maida dough. Roll into small puri-size rounds.
Heat tawa. Cook the rotis three minutes on each side.
Lay out the rotis on the plate.
Chop the kebabs into small dices. Grate your cheese and slice onions.
Spread mint chutney on the rotis. Place onions. Add the meat and finally sprinkle cheese on top.
According to my friend it tastes better with a little red chili sauce. So spray on some on your rolls before taking it out of the kitchen. Serve it on a giant platter and let friends and family have their way around with it.