Cook Time 30 minutes
400g plain flour
About 250ml water
2 eggs, lightly beaten
1 tsp minced ginger
1 tsp minced garlic
4 green chillies, chopped
Salt to taste
250g boneless, skinless chicken thigh, cut into cubes
1 tsp cumin powder
2 medium onions, thinly sliced
1 tbsp vegetable oil
½ tsp chaat masala
1 medium carrot, julienned
½ red onion, thinly sliced
1 tbsp cup coriander and mint chutney (available from Indian delis)
1 tbsp plain yoghurt
Handful Fresh coriander leaves
Grind together ginger, garlic and two of the green chillies into a paste. Marinate chicken cubes in this paste and a pinch of salt for up to an hour.
To make the bread, mix the flour and a pinch of salt with enough water to form a sticky dough. Lightly knead this into a ball and set aside for 20 minutes while you prepare the rest.
Heat oil in a pan and fry the sliced onions for a few minutes until soft, then add the cumin powder and chicken cubes and sauté until done. Take off the heat and allow to cool slightly and slice up.
Pinch off a golfball-sized amount of the roti dough and roll it into a ball then neat into a flat disc. Flour a bench and, using a rolling pin, roll it out to form a very thin roti – about as thin as possible without tearing it.
Mix the yoghurt and chutney together.
Heat a dry crepe pan and add the roti. Heat for about 30 seconds then flip over and cover the surface with some of the beaten egg. Allow to cook for about a minute.
To finish the rolls, smear each roti with some of the green chutney yoghurt mixture, red onion slices, carrot, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion mixture on the roti and sprinkle salt and chaat masala.
Roll the roti tightly over the stuffing and serve.