Monday, 13 August 2012

Chicken Frankie (Kathi Roll)

For dough:
·         1 cup all purpose flour
·         ¼ cup flour
·         Salt to taste
·         ½ tsp oil
For filling:
·         3 cups mashed chicken
·         1 tbsp oil
·         1 ½ tsp cumin seeds
·         1 ½ tsp crushed ginger and garlic
·         1 cup chopped onion
·         ½ tsp turmeric
·         Salt to taste
·         1 cup chopped tomatoes
·         ½ cup chopped capsicum
·         Red chili to taste
·         2 tsp coriander powder
·         1 tsp cumin seeds powder
·         1 tsp chaat masala
·         2 lemon, juiced
·         Chopped fresh coriander leaves
·         1 egg
                Mix all purpose flour, flour, salt, oil and some water and make soft dough and keep it aside for 30-40 minutes.  Now heat oil in a heavy bottom skillet and add cumin seeds to it. Cook for half a minute and then add ginger and garlic. Cook for 1-2 minutes and then add chopped onion, salt, and turmeric. Cook it for about 5 minutes or until the onions are slightly brown. Then add tomatoes, capsicum, red chili, coriander powder, and cumin seeds powder.  Cook for 5-6 minutes and then add a little water and chicken. Mix well and cover it for about one minute. Then remove the lid and cook it until all the water evaporates. Now add chaat masala, chopped coriander leaves, and lemon juice to it.
                Now take the dough that you have made earlier. Make a thin sheet of it and coat its one side with a little oil; sprinkle some all purpose flour on it and then fold it and roll it around. Set it aside for about 15 minutes. Then roll out to make a thin sheet again. Then out it on heat and cook it slightly on both sides.  Now coat one side of the paratha with about 1-2 tsp of oil; whisk the egg and pour it on that side of the paratha. Turn this side down and let it cook. Now take this paratha on a plate and spread chicken on it. You may also add some chopped tomatoes, capsicum etc at this stage if you want it juicier. Roll the paratha and serve.