Egg Chicken Kathi Roll

Ingredients

• 200 gms boneless Chicken Breast
• 3 Tbsp mustard oil
• 1 Tbsp ginger – garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp salt
• 1/4 cup yogurt whisked
• 3 eggs
• 2 cups Maida
• 1/2 cup milk
• 1/4 cup lukewarm water
• 1 tsp salt
• 1 Tbsp oil
• 1/2 cup oil to fry

Steps

1. Boneless Chicken Breast – in a bowl add boneless chicken breast strips, add red chilli powder, cumin powder, coriander powder, ginger – garlic paste, yogurt, mustard oil, salt and mix, marinate for 30 mins
2. Take a skewer and grease with oil, add the marinated boneless chicken breast, baste with mustard oil, add to flame and cook on high flame, set aside
3. Paratha – in a bowl add Maida, add oil, salt and mix well coating the Maida.
4. Add milk and make the dough, add water adequately and grease with oil, cover to rest for 15 mins – make 3 large balls
5. Roll out and smear with oil, sprinkle Maida and fold like a fan to form a lachha, set aside
6. Roll out and in a heated tawa add the Paratha, roast each side 3 mins
7. Finish the three of them
8. Take one on rawa, add 1 Tbsp oil, smear and fry
9. Add eggs – In a bowl break eggs and add 1/8 tsp salt, whisk and add to the paratha, flip and on low flame, cook until set, set aside
10. On the fried Paratha, add the Kababs, add chopped green chiliies, chaat masala, sliced onion, lime juice and roll and put in parchment paper and roll
11. Enjoy this classic street food from Kolkata