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| Main ingredients | Chicken curry, Rotis, Eggs, Salt, Oil, Onion, Chilli vinegar, Chaat masala, Red chilli powder |
| Cuisine | Mumbai |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 cups leftover chicken curry
- 4 readymade rotis
- 4 eggs
- Salt to taste
- 4 teaspoons oil
- Sliced onions to sprinkle
- Chilli vinegar to drizzle
- Chaat masala to sprinkle
- Red chilli powder to sprinkle
Method
- Take the chicken curry in a bowl, remove chicken pieces from the curry, shred and transfer into another bowl.
- For each frankie, break an egg in a third bowl, add salt and whisk well.
- Heat 1 teaspoon oil in a non-stick pan, spread the egg mixture and cook for 1 minute.
- Place a roti on the egg and cook for 1 minute more. Flip the roti and cook for 30 seconds more. Similarly, cook remaining rotis with remaining oil and egg mixture.
- Place these rotis on worktop and spread a spoonful of chicken curry evenly on each of them.
- Place a portion of shredded chicken on one side, drizzle a spoonful of some chicken curry, sprinkle onions, drizzle chilli vinegar, sprinkle chaat masala and red chilli powder. Roll tightly and halve.
- Place them serving platter and serve.
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