Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Add the onion, ginger, garlic, chillies and curry leaves. Fry on a medium flame till light golden in colour. Now add the tomatoes and continue to saute till it is slightly mashed.
Add the chicken tikkas, salt, sambhar powder and red chilli powder. Mix well and saute for 1-2 minutes. When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool.
Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.
Add 1 tsp. oil to the pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it.
Then spoon the stir fry chicken over it, spreading it evenly.
Again sprinkle some more cheese
And cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in colour.
Now place a plate over it
And flip it over.
Gently slide it again to the pan and drizzle some oil around the edges.
Transfer to a serving plate & cut with a pizza cutter into 4-6 slices. Relish with some green chutney or sauce.
