Chicken Kathi Roll

Ingredients

• 500 gms Ground chicken (Boneless)
• 2 tbsp Plain yogurt
• 1 tbsp Ginger garlic paste
• 1 tsp Mustard oil
• 1 tsp Lime juice
• 1 tbsp Salt
• 0.5 tsp Garam masala
• 1 tsp Red chilli powder
• 2 cup Maida
• 1 tsp Sugar
• 4 unit/count Egg
• 1 unit/count Onions
• 1 unit/count Capsicum
• 1 unit/count Carrot
• 1 tsp Chaat masala
• 2 tbsp Vegetable oil (For cooking)
• 4 tbsp Mayonnaise (For serving)
• 4 tbsp Tomato sauce (For serving)

Instructions

1. 1Cut the boneless chicken into medium-sized cubes. In a bowl, combine the chicken with salt, ginger garlic paste, lime juice, mustard oil, yogurt, red chilli powder, and garam masala. Mix well to coat the chicken evenly and set aside to marinate.
2. 2In a bowl, mix maida, salt, sugar, and 1 teaspoon of vegetable oil. Gradually add water and knead into a smooth dough. Coat the dough with 1 teaspoon of oil, cover, and set aside.
3. 3Cut the onion and capsicum into medium cubes. Heat a pan with oil over medium flame, add ginger garlic paste, and sauté for 1-2 minutes. Add the cubed onion, capsicum, and thinly sliced carrot. Cook for 4-5 minutes until the vegetables are tender.
4. 4Add the marinated chicken to the pan and cook until browned on all sides. For a charred flavor, briefly expose the chicken to an open flame. Transfer to a bowl.
5. 5Knead the dough again and divide it into 4 portions. Sprinkle flour on a surface and roll each portion into a large circle.
6. 6Heat a flat pan over medium flame. Place a rolled-out paratha on the pan and cook until bubbles form. Flip and cook the other side. Add oil to both sides and cook until golden brown. Repeat for remaining parathas.
7. 7Add some oil to the pan, pour beaten egg, and place a paratha over the egg. Let the egg cook and adhere to the paratha. Remove from the pan.
8. 8Place the cooked chicken on one side of the paratha. Sprinkle with chaat masala, and add mayonnaise and tomato sauce. Fold the paratha into a roll and serve.