Chicken Kathi Roll

This chicken roll works great as a snack or an entire meal!
Ingredients :
3 cups boneless chicken cut into ½ inch pieces
350 gms wheat flour
150 gms corn flour
2 eggs beaten
2 tsp oil
1 tomato
1 capsicum, chopped
1 onion, chopped
1 tsp ginger (adrak) paste
1 tsp garlic (lahsun) paste
½ tsp cumin (jeera) powder
½ tsp garam masala
Aashirvaad salt to taste

Marinade
4 tsp hung curd (strained to remove excess water)
2 tsp Kashmiri chilli powder
2 tsp lemon juice
½ tsp ginger (adrak) paste
½ tsp garlic (lahsun) paste
Aashirvaad salt to taste

Method of Preparation :
Marinate the chicken in the marinade ingredients for one hour.
Roast in oven or on stove, basting it with oil occasionally.
When done, let it cool and shred it further if required on low heat.
Fry the ginger and garlic pastes in oil on low heat.
Add vegetables and sauté. Add salt to taste, garam masala, and cumin powder.
Put in chicken and sauté for a minute till it is mixed with the vegetables.

Make a dough of the wheat and corn flour together with sufficient water till soft and pliable after kneading. Roll into circles with diameters of 6 inches.
Heat a tava or griddle and make a parantha, slowly pouring about 2 tablespoons of egg on either side when cooking so that the parantha is thinly layered with egg mixture.

When these are ready, add some chicken mixture on the parantha and make it into a roll.

Serves 5-6 persons. Serve with mint chutney, pickles, or ketchup. If preferred, the mixture can be put into roomali rotis.

Serves : 4

Preparation Time : 60 mins