Chicken Frankie

Ingredients list for Chicken Frankie

• 300 grams Chicken 1/2 inch pieces boneless
• 1 cup Refined flour (maida)
• to taste Salt
• 2 tbsps + to shallow fry Oil
• 2 medium Onion chopped
• 2 medium Tomato chopped
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• 2 teaspoons Kashmiri red chilli powder
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 2 tablespoons Lemon juice
• 4 Egg
• To Serve
• 2 medium Onion sliced
• 8 teaspoon Green chutney
• 1 teaspoon Vinegar

Method

1. Mix together the refined flour and salt; add water and knead into a firm dough. Cover with a damp cloth and set aside for about fifteen minutes. Divide into eight equal portions and roll into rotis.
2. Cook the rotis lightly on a tawa and set aside. Heat two tablespoons of oil in a pan; add the chicken, chopped onions, tomatoes, ginger paste, garlic paste, salt, chilli powder, turmeric powder and coriander powder; stir over high heat till the chicken is cooked.
3. Add the lemon juice and mix. Beat the eggs with salt in a bowl. Heat a tawa and place a roti on it. Spread a little beaten egg over the roti. Turn it over and dribble a little oil all a round.
4. Spread a little egg over the other side as well; turn over and cook a while longer. Be careful not to overcook the rotis.
5. Place a little chicken mixture on one side of the roti. Sprinkle some sliced onions over the chicken. Top with a little green chutney and sprinkle with a little vinegar. Roll up the roti into a tight roll.
6. Wrap in aluminium foil and serve immediately.

Nutrition Info