Chicken Frankie

Ingredients

• Rotis
• 2 1/2cups whole wheat flour
• 1/2 cup all purpose flour
• 2 tsps baking powder
• ¼ cup oil
• 1 tsp salt
• ¼ cup oil
• ½ cup warm water
• Beaten Egg
• Chaat masala
• Butter
• Onion garnish
• ½ onion sliced
• Juice of ½ lime
• Salt
• Filling
• ¼ cup oil
• 2 cups finely diced onion
• 2 tsps sliced chillies
• 2 tbsps ginger & garlic paste
• 1 tsp each cumin, coriander & chilli powder
• ½ tsp turmeric
• 1 tsp pav bhaji masala
• 2 cups diced tomatoes
• 1 tsp salt
• 2 lbs diced chicken breast
• 2 tsps chaat masala
• Chopped coriander
• Chutney
• 1 tsp sliced green chillies
• 1 cup coriander
• Juice of ½ lime
• 1 tsp chaat masala
• 1 tsp salt

Instructions

1. Prepare the roti dough by adding the flour, salt and baking powder together
2. Add the oil and as much warm water as required and knead to form a smooth dough
3. Cover with cling wrap or a damp cloth and leave for 30 minutes
4. Prepare the onion garnish by marinating it in the lime juice and salt
5. Heat the oil in the saute pan and saute the diced onions, add the green chillies, ginger and garlic paste and add the powdered spices and mix
6. Add the two cups of dices tomatoes and salt and cover to cook
7. When the tomatoes are nice and mushy remove, add more oil and saute the diced chicken
8. Add the masala and tomatoes back in and cook the chicken
9. Add more chaat masala and salt to taste
10. Garnish with coriander
11. Prepare the chutney by grinding together the chillies, coriander, lime juice, chaat masala and salt
12. Once the dough has rested, re roll it if it has contracted, spread some butter on it roll the roti, twist into a circle and roll it out again
13. Cook on a hot pan or tava, once you see bubbles, pour some beaten egg over one side, sprinkle with chaat masala and flip over to cook
14. To assemble, add the filling on top of the roti, add more chaat masala, onions and dollops of the green chutney and serve