Ingredients for Roti
1 cup All purpose flour (maida)
1.5 cups wheat flour
2 -3 tbsp oil
salt as required
water for kneading the flour
1 cup All purpose flour (maida)
2 -3 tbsp oil
salt as required
water for kneading the flour
Ingredients for filling....
750gms boneless chicken cut into small cubes
1 tbsp ginger garlic paste
1tsp garam masala pwd (All spice)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 tbsp green masala (corriander leaves+8-10 cloves of garlic+3-4 green chillies ground to paste)
2 tsp lemon juice
salt to taste
2 tbsp corriander
2-3 tbsp oil
FOR FINAL ASSEMBLING
4-5 Eggs beaten with salt and pepper
One small bowl of Green chutney (1 small bunch of corriander leaves + mint leaves + 3-4 cloves of garlic + 1 tbsp lemon juice + salt to taste)
3-4 small onions thinly sliced to roundells
Method
Kneed the flour with all ingredients to a soft dough cover with a damp cloth and keep aside
wash the chicken make it dry and marinate it with ginger garlic paste salt for about 30 min. While the chicken is marinating roll out rotis/chapaties as per your size requirement and roast them like regular chapaties and keep aside.
Heat oil in a non stick pan add the marinated chicken and all the rest of the ingredients except chopped corriander saute over high flame WITHOUT COVERING, till dry and done sprinkle chopped corriander.
Heat a non stick tawa (Griddle) place one roti over it spread one ladle full of beaten eggs evenly over the roti sprinkle a few drops of oil flip it cook the egg and remove the roti finish doing the same procedure for all rotis.
FOR ASSEMBLING...
Keep the egg coated roti on a flat plate in way that the side which is coated with the egg is on top
spread the chicken masala length wise in a line ( as much as filling you want) lay over it a few roundels onions a few drops of green chutney and roll like a Frankie.The same is to be done with rest of the rotis. Serve with green chutney and onions.
1 tbsp ginger garlic paste
1tsp garam masala pwd (All spice)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 tbsp green masala (corriander leaves+8-10 cloves of garlic+3-4 green chillies ground to paste)
2 tsp lemon juicesalt to taste
2 tbsp corriander
2-3 tbsp oil
FOR FINAL ASSEMBLING
4-5 Eggs beaten with salt and pepper
One small bowl of Green chutney (1 small bunch of corriander leaves + mint leaves + 3-4 cloves of garlic + 1 tbsp lemon juice + salt to taste)
3-4 small onions thinly sliced to roundells
Method
Kneed the flour with all ingredients to a soft dough cover with a damp cloth and keep aside
wash the chicken make it dry and marinate it with ginger garlic paste salt for about 30 min. While the chicken is marinating roll out rotis/chapaties as per your size requirement and roast them like regular chapaties and keep aside.
Heat oil in a non stick pan add the marinated chicken and all the rest of the ingredients except chopped corriander saute over high flame WITHOUT COVERING, till dry and done sprinkle chopped corriander.
Heat a non stick tawa (Griddle) place one roti over it spread one ladle full of beaten eggs evenly over the roti sprinkle a few drops of oil flip it cook the egg and remove the roti finish doing the same procedure for all rotis.
FOR ASSEMBLING...
Keep the egg coated roti on a flat plate in way that the side which is coated with the egg is on top
spread the chicken masala length wise in a line ( as much as filling you want) lay over it a few roundels onions a few drops of green chutney and roll like a Frankie.The same is to be done with rest of the rotis. Serve with green chutney and onions.
No comments:
Post a Comment