Chicken Egg Roll (Spicy chicken cubes wrapped in flat indian bread)

When I think of chicken egg roll, I think of a lazy Sunday brunch, rainy afternoons, fun evenings playing cards or late night movies or impromptu long drives with no specific destination and so many other occasions. While each city in India has its own twist to the chicken egg roll, this recipe of mine is perhaps little of everything put together. And to be honest, each time I make mine, there is always some variation depending on what I want to eat.

Anyways, back to the egg roll, its the sweetness of the fluffy paratha (the indian flat bread used to make this wrap) and egg that balances the spicy chicken filling. With not much preparation time needed, this food is pure comfort.

For the chicken masala filling:

Boneless chicken - 300 grams (skinned & cut into 1.5 inch cubes)

Yogurt / Curd – 1 cup

Tandoori chicken masala - 2 tbsp

Nutmeg powder - ½ tsp

Salt

Mustard oil - 2 tsp

Onions – 1 medium size cut in cubes

Ginger and garlic paste – 2 tsp

coriander leaves, finely chopped (optional)

For the paratha/ wrap:

All purpose flour (maida) - 1 ½ cup

Baking soda – 1/4 tsp (make sure you don't put too much as paratha will become too crispy)

Oil - 2 tsp

Salt to taste

Eggs

Oil for making parathas/ wrap

Other fillings for the wrap:

Fine chopped onions (add a 2 tsp of vinegar and some salt to remove pungent taste)

Green chili sauce

Chopped tomatoes

1) Make chicken filling : Marinate the chicken with salt, mustard oil, tandoori chicken masala, nutmeg powder, whipped thick yogurt and chopped coriander leaves (for at least 30 minutes). In a non-stick pan add some oil, add ginger garlic paste, fry a little and add onion cubes. Once they turn translucent, add the chicken cubes (take them out from the marinade). Fry till a little brown and add the tomatoes. Cook till the chicken is cooked and the masala is almost dried up. Keep aside.

2) Make the paratha: Take flour in a deep bowl, add salt, baking soda, 2 tsp of oil and knead to form a soft dough. Make slightly thick round parathas (Indian flat bread shallow fried in oil) with this dough. The paratha should be a little bigger than the usual size. On a pan/ griddle, add oil and one whisked egg. Immediately put the paratha on top. Once cooked remove the heat. There is no need to turn the paratha to cook the other side as it was already cooked earlier.

3) Assemble the wrap: Put the chicken filling along the diameter of the paratha. Add the chopped onion, green chili sauce and some chopped tomatoes. You can also add tomato sauce as per your taste. Eat hot!

*Vegetarian version would be to replace chicken with paneer (cottage cheese) and egg with cheddar/ mozzarella cheese (don't cook like egg, just add on top of the paneer)

** You can use frozen parathas as well. The best option according to me is the Malaysian parathas you get at most Indian stores, since its thick and flaky!

*** You can add 2 eggs to make double egg chicken roll - I am adding this as a remark since it is quite popular with this name, in Kolkata and Bhubaneswar.

****Add cheese if you love cheese