Mumbai Style Chicken Frankie

Ingredients

• Dough
• 2 cups refined flour (maida) + for dusting
• Salt to taste
• 3 tablespoons oil + for drizzling
• Chilli vinegar
• 2-3 light green chillies, finely chopped
• ¼ cup white vinegar
• Masala sprinkler
• 2 teaspoons chaat masala
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon red chilli powder
• Black salt to taste
• Stuffing
• 300 grams boneless chicken breasts, cut into thin strips
• 2 tablespoons oil
• 1 medium onion, chopped + for sprinkling
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• 2 medium tomatoes, chopped
• Salt to taste
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon lemon juice
• 2-3 tablespoons chopped fresh coriander leaves
• 4 eggs

Method

1. Take refined flour in a large parat, add salt and mix well. Make a well in the centre, add oil and mix till well combined. Make a well in the centre again and add 1¼ cups water gradually and knead into a soft dough.  Drizzle a little oil and continue to knead for 4-5 minutes or till the dough is really soft and stretchy. 
2. Divide the dough into 4 equal portions and shape each portion into a ball. Place on a large plate, cover with a damp muslin cloth and set aside for 30 minutes. 
3. To make chilli vinegar, take green chillies in a bowl. Add vinegar and mix well. Set aside for 15-20 minutes.
4. To make the masala sprinkler, take chaat masala in a bowl. Add dried mango powder, red chilli powder and black salt and mix well.
5. To make the stuffing, heat oil in a non-stick pan. Add onion, mix and saute till golden brown. 
6. Add ginger paste and garlic paste, mix well and saute for 1 minute.
7. Add tomatoes and salt, mix and saute till soft and pulpy. 
8. Add red chilli powder, turmeric powder and coriander powder and mix well. 
9. Add chicken strips, mix and sauté on high heat for 3-4 minutes. Reduce heat to medium, continue to saute for 2-3 minutes.
10. Add ½ cup water, mix and cook for 1 minute. Take the pan off the heat.
11. Dust the worktop with some refined flour, place a dough ball on it and roll it into a thin large disc. 
12. Heat a non-stick tawa. Place one disc on it and cook on medium heat for 30 seconds. Flip and cook the other side for 1 minute. Take it off the heat and set aside. Similarly, cook the remaining discs.  
13. To make each Frankie, drizzle some oil on the hot tawa. Place a disc on it and cook on medium heat for 1-2 minutes. Flip and cook the other side for 1 minute as well. 
14. Take one egg in a small bowl, add salt and whisk well with a fork. Pour this over the disc and spread it evenly. Carefully flip and cook the other side for 1-2 minutes.
15. Place the disc on the worktop, sprinkle a little masala sprinkler.
16. Sprinkle some chopped onion, add place a generous portion of the chicken mixture on one side of the disc. Drizzle a little chilli vinegar. Fold one side of the disc and tightly roll into a Frankie. 
17. Wrap the Frankie with a parchment sheet. Serve.