Chicken Kathi Roll

Ingredients 

• 250 grams boneless chicken breasts, cut into thin strips
• Ready-made dough made using 1½ cups refined flour
• 2 tbsps mustard oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1½ tbsps ginger-garlic paste 
• 2 medium tomatoes, finely chopped
• 1 tbsp chicken masala
• Salt to taste
• 2 green chillies, chopped
• 3 tbsps tomato ketchup + to serve
• 2 tbsps chopped fresh coriander leaves
• Ghee for applying
• Refined flour (maida) for dusting
• 8 tbsps oil
• 2 eggs, beaten
• Pickle onion slices for topping
• English cucumber slices for topping
• Kasundi mustard to serve

Method

1. Heat mustard oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and mix well and cook till golden brown.
2. Add ginger-garlic paste and mix and cook for 1-2 minutes. Add tomatoes, saute and cook for 2-3 minutes or till the tomatoes turn pulpy.
3. Add Tata Sampann Chicken Masala and salt and mix till well combined. Add ½ cup water and mix and cook for 3-4 minutes or till the oil separates.
4. Add chicken and green chillies and mix well. Cook for 10-15 minutes.
5. Add tomato ketchup, mix and add coriander leaves and take the pan off the heat.
6. Dust the worktop with refined flour and place a portion of the dough, shape it into a ball and flatten it slightly and roll into a thin disc.
7. Apply ghee and dust a little flour on top. Make a cut from the centre point to one end and start rolling to make a cone. Press it gently, dust with a little flour and roll into a parantha.
8. Heat 2 tbsps oil in another non-stick pan. Place the parantha on it and cook for 1-2 minutes, flip and add ½ beaten egg and spread it slightly. Flip and cook for 1-2 minutes. Transfer on to a worktop.
9. Add a portion of the prepared chicken mixture in the centre. Sprinkle pickled onion slices and cucumber slices and tightly roll.
10. Serve hot with tomato ketchup and kasundi mustard.