INGREDIENTS:

Chicken boneless, cubed: 250 gm

Salt to taste

Turmeric powder: 1/4 tsp

Red chilli paste: 1 tsp

Ginger garlic paste: 1 tsp

Tandoori masala powder: 1 tsp

Green chilli, chopped: 1

Chat masala: 1/4 tsp

Hung curd: 2 tbsp

Olive oil: 2 tbsp

Coriander leaves, chopped: 1 tbsp

Eggs: 2

Black pepper powder: 1/4 tsp

Flour: 1 cup

Potato, boiled, peeled & mashed: 1

Onion, chopped: 1

 

METHOD

  1. Marinate chicken in salt, turmeric powder, red chilli paste, ginger garlic paste, tandoori masala powder, green chilies, chat masala & hung curd for at least half an hour.
  2. Now knead the dough by adding flour to a bowl & sprinkle salt, 1 tsp of olive oil & mashed potato.
  3. Mix well with fingers & gradually add water to form a smooth dough, cover & keep aside.
  4. In a bowl, whisk eggs, add salt, black pepper powder & 1 tsp of coriander leaves.
  5. Mix well,
  6. Heat a pan, add olive oil & sear the marinated chicken chunks for 4- 5 mins, stirring continuously till well cooked.
  7. Sprinkle coriander leaves & keep aside.
  8. Heat a skillet & roll out small discs of the dough & cook on low heat for a minute on either side.
  9. Remove onto a platter.
  10. Heat a pan, add egg mixture & make thin omelettes.
  11. Place the omelette onto the cooked roomali roti, then the chicken mixture on the center of the roti.
  12. Sprinkle coriander leaves & chopped onion.
  13. Roll the roomali roti after folding from both the sides.
  14. Serve hot with mint chutney.
  15. NOTE: Roomali roti is prepared with a smooth dough kneaded with all purpose flour, pinch of salt & water!

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