Bhuna Chicken Kathi Roll

Ingredients 

• 250 grams boneless chicken cut into strips
• Readymade refined flour dough as required
• 1 tablespoon oil + for shallow frying 
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 large tomato, finely chopped
• 2 teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ cup almond-cashewnut powder
• Salt to taste
• 1 teaspoon garam masala powder
• 1 tablespoon fresh coriander leaves, chopped
• 1 teaspoon + 1 tablespoon lemon juice
• 1 large onion, halved and sliced
• 1-2 green chillies, finely chopped
• Ghee for brushing
• Refined flour for dusting
• Eggs beaten as required
• Chaat masala to sprinkle

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add chopped onions and sauté till golden brown.
2. Add ginger-garlic paste, mix and sauté for a minute. Add some water and stir to mix.
3. Add tomatoes, mix and cook till they turn soft. Add chilli powder, turmeric powder and coriander powder, mix and cook till the oil separates.
4. Add some more water and mix. Add almond-cashewnut powder and mix.
5. Add chicken strips and salt, mix and cook for 1-2 minutes. Add garam masala powder, coriander leaves and 1 teaspoon lemon juice, mix and cook till the chicken is fully done.
6. Mix together sliced onions, green chillies and remaining lemon juice in a bowl.
7. Divide the dough into equal portions, place on a dusted worktop and roll out each portion into a large disc.
8. Brush some ghee, dust some flour, slit on one side, roll into cones and twist into roundels. Dust some flour and roll out into thick paranthas.
9. For each roll, heat some oil in a non-stick pan. Place a parantha and cook, turning sides, till browned on both sides.
10. Pour a portion of beaten eggs on top, spread, flip and let it cook. Transfer on a piece of butter paper.
11. Place a portion of onion mixture on one side, sprinkle some chaat masala, top with a portion of cooked chicken mixture and add some more onion mixture. Roll tightly.
12. Serve immediately.