Active cooking time: 30 minutes
Total Cooking time: 45 minutes
Serving Size: 4-5 persons
Chicken-1 kilo gram
Maida-2 kilo gram
Green chilli-10 numbers
Vegetable oil-500 gram
Soy sauce-100 milli
Coriander leaves-100 gram
1. Clean chicken and cut into small pieces. You should remove the bones. Boil potato and peel of the skin. Potato should be cut into smaller pieces and kept aside.
2. Celery should be chopped and kept aside. Slice onion into smaller pieces. Slice green chili into smaller pieces. Slice capsicum into round shapes.
3. Heat vegetable oil in a pan and add sliced potato, onion, green chili and capsicum into it. Sauté it well. Add chicken and add necessary water to this ingredient and stir well. The flame should be simmer and chicken pieces should be boiled well.
4. Add soya sauce, coriander leaves and celery to partly cooked chicken and make sure that water is evaporated. This chicken should be kept aside by adding lime juice to top of it. Take ¼ cup Maida in a dish and add water to it to make a paste.
5. The remaining Maida should be made into chapathi dough by adding necessary water and salt to it. You should make 75 chapathi. You can add butter to grease one side of chapathi.
6. Into the greased portion of chapathi you should add the chicken mixture that you have made earlier. You should roll the chapathi and the edges should be closed by Maida paste. Heat vegetable oil in a deep frying pan and fry each chapathi in it. All sides should become brown in color.
7. Chicken roll should be transferred to a kitchen tissue paper and excess oil should be drained. Chicken roll should be served hot with tomato sauce or tomato ketchup. Chicken roll can be made richer by adding mushroom to give a nutritious flavor.
8. You can add black pepper Masala to chicken roll to give an extra spicy feeling. You can also add a pinch of turmeric powder to Masala.