CHICKEN FRANKIE

CHICKEN FRANKIE
Chatpata chicken filling rolled in an egg pancake
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Boneless chicken breasts 1/2 inch pieces

Refined flour (maida) 2 cups

Salt to taste

Oil 2 tablespoons + to shallow fry

Onions, chopped 2 medium

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Coriander powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Red chilli powder 2 teaspoons

Tomatoes, chopped 2 medium

Fresh coriander leaves, chopped 2 tablespoons

Lemon juice 2 tablespoons

Eggs 4

Onions, sliced 2 medium

Chilli vinegar 4 teaspoons

Green chutney 8 teaspoons

METHOD
Mix refined flour and salt, add sufficient water and knead into a soft dough. Heat oil in a kadai. Add onion and sauté for two minutes. Add ginger paste, garlic paste and continue to sauté for another minute. Add chicken pieces and sauté for two to three minutes. Add salt, coriander powder, turmeric powder, red chilli power and mix. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Add lemon juice, mix and set aside. Divide the dough into eight equal parts and roll out each into a roti. Roast them one at a time on a hot tawa. Whisk the eggs well. Pour some of the eggs over the roti and allow it to set. Turn over and let the underside get cooked. Place the roti egg side up on a serving plate. Place some of the chicken mixture on one end. Sprinkle some onion over the chicken. Drizzle some chilli vinegar and green chutney. Roll the frankie and serve hot immediately.