Makes 8 rolls.
- Chicken – 250 grams, boneless breasts (cut into small cubes)
- Eastern chicken fry masala – 1.75 level tbsp.
- Egg – half of a medium
- Salt to taste
- Potato – 1 number (cut into cubes and boiled with salt till done)
- Oil – 3 tbsps.
- Onion – 1 medium; finely chopped
- Garlic – 2 big cloves; finely chopped
- Capsicum – 1 number; finley chopped
- Tomato ketchup – 4 tbsps.
- Chilly sauce – 1 tbsp.
- Lime juice – 1 tbsp.
- Oil as needed
For the bread/roti:-
- All purpose flour – 2.5 cups
- Instant yeast – 1.5 tsps.
- Salt – 1.25 tsp.
- Sugar – 1/2 heaping tsp.
- Oil – 2 tbsps.
- Lukewarm water – as needed
- For the roti, mix together flour, salt, sugar, yeast and oil. Add enough lukewarm water to make a soft dough. Knead the dough for a good 10 minutes and punch down the dough while kneading. Keep the dough covered in an oiled bowl for 1 hour in a warm place or till double in volume. Punch down the risen dough & divide it into 8 equal balls. Roll out each ball to 1/8″ thick circles & cook them on a tawa like you cook a normal chapathi. Apply little oil on the sides of the roti while cooking. Keep warm by wrapping the cooked rotis in a foil.
- To prepare the filling, marinate the chicken cubes with chicken fry masala, egg and 1/4 tsp. of salt for 10 minutes. Heat 3 tbsps. of oil in a broad pan & fry the chicken cubes for 10-15 minutes or till done. Remove from oil, cut the fried chicken into strips & keep them aside. To the same pan, add the chopped onions & garlic. Cook till onion just starts to turn brown in colour. Add the chopped capsicum & fry for 2 minutes. Stir in the sauces, cooked chicken & mix well. Finally add salt, lemon juice & remove from heat. This is the filling for the roll ups. Divide the filling into 8 equal parts.
- Keep each portion of the filling in each roti & roll. Serve hot.