Kerala Chicken Roll

1. 1

   Step 1

   • a.Marinate the Chicken
   • b.In a medium bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, lemon juice, and 1/2 tsp of salt.
   • c.Mix thoroughly to ensure each piece is well-coated.
   • d.Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. 2

   Step 2

   • a.Prepare the Roti Dough
   • b.In a separate mixing bowl, combine the whole wheat flour, 1/2 tsp salt, and 1 tsp vegetable oil.
   • c.Gradually add lukewarm water while mixing to form a dough.
   • d.Knead for 5-7 minutes until the dough is soft, smooth, and pliable.
   • e.Cover with a damp cloth and let it rest for 20 minutes.
3. 3

   Step 3

   • a.Cook the Chicken Filling
   • b.Heat coconut oil in a pan or kadai over medium heat. Once hot, add the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
   • c.Add the thinly sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • d.Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy, and oil starts to separate from the masala.
   • e.Add the marinated chicken to the pan. Stir well to combine with the onion-tomato base.
   • f.Cook for 10-12 minutes, stirring periodically, until the chicken is opaque and cooked through.
   • g.Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves. Set the filling aside.
4. 4

   Step 4

   • a.Make the Rotis
   • b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • c.Lightly flour a clean surface and roll each ball into a thin circle, about 6-7 inches in diameter.
   • d.Heat a tawa (flat griddle) over medium-high heat. Place a rolled roti on the tawa.
   • e.Cook for about 30 seconds until small bubbles appear, then flip. Cook the other side for about 40-50 seconds.
   • f.Flip again and gently press with a spatula to help it puff up. Cook until light brown spots appear on both sides. Repeat for all rotis and keep them warm in a cloth.
5. 5

   Step 5

   • a.Assemble the Rolls
   • b.Place a warm roti on a plate or clean surface.
   • c.Spoon a quarter of the prepared chicken filling in a line down the center of the roti.
   • d.Top the filling with a few fresh onion rings for crunch.
   • e.Fold in one side of the roti slightly, then roll it up tightly from the other side to form a secure wrap.
   • f.Serve immediately while warm.

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