Chicken Roll

1. 1
   knead · ~20 min

   Knead the dough.

   Mix all-purpose flour, 1 tbsp oil, and 1 pinch of salt in a bowl. Add water little by little and knead into a soft dough. Cover and rest for 15 minutes.

   TIPA slightly soft dough gives parathas that stay pliable and roll up without cracking.
2. 2
   mix · ~15 min

   Marinate the chicken.

   Mix chicken breast with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, lemon juice, and 0.25 tsp salt. Set aside for 15 minutes.

3. 3
   mix · ~2 min

   Prepare the onion filling.

   Toss one sliced onion with green chili, black pepper, and 1 pinch of salt. Keep it aside so it softens slightly and turns lightly tangy.

4. 4
   saute · ~13 min

   Cook the chicken filling.

   1.Heat 1 tbsp oil in a pan over medium-high heat.

   2.Add the marinated chicken and cook until it starts to brown, about 5 minutes.

   3.Add the bell pepper and the remaining sliced onion for the filling.

   4.Cook until the chicken is fully done and the mixture is fairly dry, about 6 to 8 minutes more.

   TIPCook off extra moisture so the rolls do not turn soggy.
5. 5
   rest · ~5 min

   Rest the filling briefly.

   Take the chicken mixture off the heat and let it cool for 5 minutes so it is easier to wrap.

6. 6
   prep · ~7 min

   Divide and shape the dough.

   Divide the dough into 4 equal portions and roll each one into a smooth ball. Flatten and roll each ball into a thin round paratha.

7. 7
   fry · ~12 min

   Cook the parathas.

   1.Heat a tawa or skillet over medium heat.

   2.Cook one rolled paratha until light bubbles appear, about 30 seconds.

   3.Flip, drizzle a little oil, and cook both sides until lightly golden and layered.

   4.Repeat with the remaining dough, using the 2 tbsp oil in total.

   TIPDo not make the parathas too crisp; they should stay flexible for rolling.
8. 8
   fry · ~6 min

   Set the egg on each paratha.

   1.Heat the tawa over medium heat.

   2.Pour a little beaten egg onto the hot tawa.

   3.Immediately place one cooked paratha over the egg and press gently.

   4.Cook for 30 to 40 seconds, then flip briefly so the egg side sets.
9. 9
   assemble · ~5 min

   Assemble the rolls.

   1.Place each egg-coated paratha on a board with the egg side facing in.

   2.Spread 1 tbsp tomato ketchup over the center.

   3.Add a portion of chicken filling and top with some onion salad.

   4.Roll tightly into a wrap and tuck the bottom edge with paper if serving street-style.
10. 10
    serve

    Serve the chicken rolls hot.

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