Ingredients
4 roomali roti (I got it home delivered) or else you can go
for a homemade, paper thin rotis made of plain flour
4 eggs, beaten
1 cup mayonnaise
3 onions, finely chopped
Prepared chicken masala
4 tbsp. oil
For chicken masala
500 gm. Boneless chicken, cut cubically
2 tbsp. garlic – ginger paste
1 tsp. turmeric powder
1 tbsp. coriander powder
1 tbsp. chilli powder
1 tbsp. garam masala powder
Salt, to taste
2 large tomatoes, finely chopped
1 large onion, finely chopped
Coriander leaves, for garnishing
2 tbsp. oil
Method
Heat oil in a pan, add onion and garlic ginger paste and fry
for a couple of minutes.
Add tomatoes and stir fry till the tomato is cooked properly
and the oil separates.
Add salt and all the dry spices and fry for a minute. Then
add chicken, mix properly and cover with a lid and cook on low heat, till the
chicken is done.
When the chicken is tender, remove the lid and on a high
flame, stir fry the chicken till it is completely dry. Garnish with chopped coriander leaves.
How to serve
Heat a griddle and pour a tbsp. oil and pour a ladle full of
beaten egg. Immediately place a roomali roti on top of the egg and cook till
the egg is done. (The egg will stick on to roomali roti). Follow this method
with rest of the rotis and eggs.
Spread mayonnaise generously all over the egg side of the
roomali roti and sprinkle 2-3 tbsp. chopped onion and place 2 tbsp. prepared
chicken masala and start rolling from one side. Fold and seal the edges.
Serve hot with pudina chutney.
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