Chicken franki with a chinese twist

  1. Make a soft dough with 2 cups of atta, 1 cup of plain flour, 1.5 tsp of salt, 1 tbsp of ghee and enough lukewarm water. Knead the dough for 6 minutes. Keep covered with a damp towel for 30 minutes.
  2. For the filling, marinate 225 grams of chicken breasts (cut into smaller pieces) with 3/4 tsp of soy sauce, 3/4 tsp of red chilly sauce, 1/2 tsp of pepper powder & 1/4-1/2 tsp of salt for 2 hours. Heat 2 tbsps of butter in a pan & add the chicken pieces. Fry on low heat till slightly browned. Add 2 onions (finely chopped), 4 big greenchillies (very finely chopped), 1 tsp of celery & cook till the whole mixture turns brownish. Add salt if needed & pepper powder to your taste. Finally add greens of 2 spring onions (finely chopped), mix well & remove from heat. Add 1 tsp of lime juice & mix.
  3. Beat 4 eggs with four pinches of salt & pepper powder.
  4. Heat a tawa. Divide the dough into 8 equal portions. Take a dough ball & roll it into a thin big circle. Place on the hot tawa & allow it to cook till you see the dough colour change & bubbles start to appear. Flip the roti & pour about half a beaten egg on the roti. Smear the egg & flip the roti once again carefully. Allow egg to cook for a couple of minutes. Remove the cooked roti on to a clean work surface. Place the chinese chicken filling in a row &  roll it tightly.
  5. Serve the prepared franki immediately. Prepare 7 more frankis in the similar way.
This entry was posted in Breakfast / Dinner, chicken, fusion, wraps and rolls. Bookmark the permalink.

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