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| Main ingredients | Leftover Chicken Curry, Roti, Eggs |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep time | 10-15 minutes |
| Cook time | 8-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| 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
- Remove chicken pieces from the curry and shred.
- Break eggs in a bowl, add salt and whisk well.
- Heat 1 teaspoon oil in a nonstick pan and spread a portion of egg mixture. Cook for 1 minute.
- Place a roti on egg and cook for a minute more. Flip the roti and cook for 30 seconds more. Similarly, cook remaining rotis with remaining oil and egg mixture.
- Place this roti on worktop and spread a spoonful of chicken curry evenly.
- Place a portion of shredded chicken on 1 side, drizzle a spoonful of some chicken curry, sprinkle onions, drizzle chilli vinegar, sprinkle chaat masala and red chilli powder.
- Roll tightly, cut into halves and serve.
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