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Main Ingredients | Multi Grain Chilla Mix, Boneless chicken |
Cuisine | Indian,Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 180 grams Multi Grain Chilla Mix
- 150 grams boneless chicken, cut into thin strips
Salad - ½ cup shredded purple cabbage
- 1 small capsicum, thinly sliced
- 1 small onion, thinly sliced
- Black salt to taste
- A pinch of chaat masala
Stuffing - 1 tbsp oil
- 1 small onion, finely chopped
- A pinch of turmeric powder
- ½ tsp red chilli powder
- 1½ tsps ginger-garlic paste
- 1 medium tomato, finely chopped
- Salt to taste
- 2 tbsps chopped fresh coriander
- 1-2 green chillies, chopped
- Oil for drizzling
- Chilli vinegar for drizzling
- Tomato ketchup to serve
Method
- For the salad, add purple cabbage, capsicum and onion in a bowl. Sprinkle black salt and chat masala and mix well.
- For the stuffing, heat oil in a non-stick pan. Add onion and saute for 1-2 minutes. Add turmeric powder, red chilli powder and mix well. Cook for a minute.
- Add ginger-garlic paste and mix well. Cook for a minute. Add tomato and mix well. Add salt, saute and cook till soft and pulpy.
- Add 1 tbsp chopped coriander and green chillies and mix well. Add chicken and saute on high heat for 2-3 minutes. Cook for 3-4 minutes and switch the heat off.
- Sprinkle remaining chopped coriander, cover and set aside.
- For the covering, take Multi Grain Chilla Mix and add water little by little, mixing continuously to form a smooth batter of pouring consistency.
- Heat a non-stick tawa, pour a portion of the mixture on it and spread it slightly. Drizzle a little oil on the sides and cook for 1-2 minutes.
- Flip the chilla and cook for a few seconds. Lower the heat and place the portion of mixture and drizzle chilli vinegar and sprinkle the salad on top and roll the chilla into a Frankie.
- Cut in half and serve hot with tomato ketchup.
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