Chicken Egg Roll

Cut the chicken into thin slices. Wash and keep aside. For the filling - Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Add the chicken and all the powdered spices and continue to fry till cooked. Keep aside to cool.

Knead a dough with atta, salt, 2 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide the dough into equal portions.

Roll out each portion into a circle just like chapattis. Heat a tawa / griddle and shallow fry them one at a time with a tsp. of oil on both sides till slightly cooked.

Add a ladle of the beaten egg mix on one side of the chapatti and swirl it around so that it spreads evenly on the chapatti. Fry for a few seconds and flip it over when set. Fry till both the sides are done.

Fry all the parathas in the same way. Now to assemble, take a paratha and place 2 tbsp. of the chicken filling on the egg side of it.

Layer a little of the sliced onion, chilies, tomato sauce, mustard sauce, pepper powder and coriander leaves. Roll over and secure with a piece of foil. Enjoy !!!