Thursday, 22 January 2015


Boneless chicken                       -                     500 gms
Ginger,garlic paste                     -                     1 tsp
Red chilli powder                      -                      1 tsp
Turmeric powder                       -                      1 tsp
Coriander powder                      -                      1 tsp
Hang curd                                 -                      1 tsp
Maida                                       -                      1 cup
Salt                                          -                        to taste
Ajwain                                     -                        a pinch
Mangrail                                  -                        a pinch
Oil                                           -                       1/2 cup
Egg                                          -                        2

Marinate the chicken pieces with ginger,garlic paste,red chilli powder,turmeric powder,coriander powder,hang curd and salt for half an hour.
Heat the oil in a kadai add chicken pieces and cook covered for 8 to 10 mins in a low flame until the chicken is soft.Now stuffing is ready.
In a kneading bowl mix maida,ajwa
in,mangrail and salt with small amount of water to make a soft dough.Keep aside for 10 to 15 mins.
Divide the dough into round balls.Roll out dough into thin circle with the help of rolling pin.
Heat the pan on a medium flame and make a roti to apply a oil.
In a bowl beat  one egg and mix salt.
Heat oil in a pan add egg to make an omlet and place the roti on the omlet and press it..
Flip over and add chicken pieces and wrap it.Roll it tightly.
Serve hot with tomato ketchup.