Roti Anda Boti
Cuisine
Indian
,
Mughlai
,
Pakistani
Servings
Prep Time
6
people
20
minutes
Cook Time
Passive Time
30
minutes
15
minutes
Servings
Prep Time
6
people
20
minutes
Cook Time
Passive Time
30
minutes
15
minutes
Ingredients
2
tbsp
olive oil
2
No.
Onions
medium size, chopped
1
tbsp
Ginger garlic paste
1
No.
Tomato
chopped
5
No.
Green chilies
chopped
1
Lb
Chicken Breast
cut to very small pieces
1
tbsp
Red chili flakes
Salt
More or less according to your taste
1/4
tsp
Red chili powder
1/4
tsp
Turmeric Powder
1/4
tsp
Tandoori Powder
1/4
tsp
Cumin powder
Whole wheat Dough
Roti Dough is fine or you can make it with All Purpose flour too. Make 6 medium size balls
2
cups
Vegetable oil
To Fry
3
No.
eggs
Whisked
6
tbsp
Dry Parmesan cheese powder
You can also use shredded cheese if you like
Instructions
Add Oil to a pan followed by chopped onions and cook till they are transparent in color. Add Ginger garlic paste.
Add Tomatoes and green chilies.
Add Red chili flakes, Red chili powder, Tandoori powder, Cumin powder, salt and Turmeric powder.
Cook till the Tomatoes are soft and all the dry spices blend well.
Add the chicken pieces and mix well.
Cook for another 10-15 minutes till the chicken is cooked and the masala is all dry. Let it cook down.
Roll the balls of dough into thin disc shape.. Whisk the eggs and make 3 plain omelets. Place half omelet on each disc with a tbsp of cheese powder.
Add the cooked Chicken.
Fold the disc from one side and further from top and bottom
Roll and firmly stick it on the other side by brushing a little water if needed.
Add oil to fry to a pan. Place the rolled wraps.
Fry by rolling them often, making sure they are cooked evenly from all sides.
Fry till its crunchy.
Serve hot with your choice of chutney or salad.