"Undoubtedly The Best Roll on my Blog!!
It's my all time favorite-quite a belly filling roll...
For the filling:-
500 gm/1.1 lb of Boneless Chicken cut into 5cm pieces
2 tbsp of Chopped onions
1 tbsp of Chopped tomatoes
2 tbsp of Ginger-garlic paste
1 tbsp of Coriander powder
1/2 tsp of Turmeric
1 tsp of Garam masala powder
2 tsp of Chopped hot green chillies
1/2 cup of Thick Hung Curd(for marination)
1 tbsp lemon juice
1 tsp of Amchur powder
1/2 tsp of Red chilli powder
For the Salad Filling:-
1 Finely sliced large red Onion
5-6 tbsp Finely chopped fresh coriander leaves
5-6 tbsp of Green Chilli Chutney
5-6 tbsp of Mint Chutney diluted
5 tbsp of Chaat powder(optional)
For the Parantha:-
(Use Medium Sized Phulkas or Chapatis)
3 cups of Refined Flour(maida ) OR Whole Wheat Flour (gehun ka atta)
Water and 1 tsp oil to knead
3-4 tbsp of Vegetable oil for frying
½ tsp of Salt
(I)1. Mix all the ingredients except for chopped onions and tomatoes and marinate for at least 2 hours.
2. Skewer the kebabs and cook on embers of charcoal fire or bake at 180 deg C/350 deg F for 20 min or till soft and done.
3. In a pan, heat 1 tbsp of oil and add 1 tsp of the ginger-garlic paste and saute.
4. Add the chopped onions and saute some more.
5. Now add the chopped tomatoes and saute some more.
6. Remove the kebabs from the skewers and add them to this pan of chopped onions and tomatoes and saute for about 4-5 minutes or until some oil separates. (Do not add water, we want the chicken to be moist and juicy and not watery)
7. Remove the dry chicken pieces/ chicken kebab masala from the pan and keep it aside.
(II) For the Salad Filling- Mix all the ingredients together in a bowl and keep it aside.
(III)1. For the Parantha- Using sufficient water, knead the flour gently to form a soft dough. Cover and keep aside for 15 minutes.
2. Divide the dough equally into 12 balls. Now roll out each ball in approximately 18 cm or 20 cm rounds.
3. Medium heat the griddle and lay the rolled chappati on it.
4. When one side is slightly cooked, turn and cook the other side similarly.
5. Add 1 tsp oil on each side, spread evenly and lightly fry both the sides.
6. Now break an egg over the parantha and spread it evenly.
7. Pour a little oil on the egg and the sides. When the egg is done, remove the parantha and keep it aside.
* To assemble the Kathi/Frankie- spread a sheet of grease proof paper, place the parantha on it topped with dry chicken pieces/ chicken kebab masala and the salad filling.
Roll together and serve hot with green chilli chutney and mint chutney.
"Tadaa !!! Your Belly Filling Portion is Ready!!