Chicken Frankie

Ingredients 

• 250 grams boneless chicken, cut into thin strips
• Refined flour (maida) dough as required
•  2 tablespoons oil + as required
• 1-2 green chillies, finely chopped
• 2-3 teaspoons vinegar
• 1 large onion, sliced
• 1½ teaspoons chaat masala
• 1 teaspoon dry mango powder (amchur)
• ½ teaspoon black salt (kala namak)
• Salt to taste
• 1½ teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• 3 eggs
• 1 medium onion, finely chopped

Method

1. Heat oil in a deep non-stick pan. Take green chillies in a small bowl, add vinegar, mix and set aside.
2. Add sliced onion to hot oil, mix, cover and cook till golden brown.
3. Divide the dough into equal portions and shape into balls. Apply some oil on each dough ball.
4. To prepare spice mix, mix chaat masala, dried mango powder, black salt, salt and ½ tsp chilli powder in a bowl.
5. Add turmeric powder and remaining chilli powder to browned onion, mix and sauté for 1 minute. Add coriander powder and cumin powder and mix. Add ginger-garlic paste, mix and sauté for 1 minute.
6. Add tomatoes, salt and coriander leaves, mix, cover and cook till tomatoes are soft and the oil separates. Add chicken strips, mix, cover and cook for 5 minutes on medium heat.
7. Heat a non-stick tawa.
8. Lightly flatten the dough balls with your fingers and roll them out into thin rotis without using any dry flour.
9. Place each roti on hot tawa and roast from both sides till half done. Keep them on a plate.
10. Add ¼ cup water to the chicken mixture, mix, cover and cook till the chicken is done.
11. Break eggs into another bowl, add salt and beat well.
12. To prepare one Frankie, heat ½ tsp oil on the same hot non-stick tawa, pour a ladleful of beaten eggs in the center, place one roasted roti on it and cook till the egg is fully done. Flip and cook till the roti is fully done on other side, pressing lightly. Cook the remaining rotis in the same way.
13. To assemble, keep some chopped onion and top it with the chicken mixture in a straight line in the center of each egg-roti. Drizzle some chilli-vinegar, sprinkle some spice mix and roll tightly. Wrap one side of the each chicken Frankie with an aluminium foil.
14. Arrange them on a serving plate and serve hot.