Chicken Egg Roll
By: Tanvi
Published: Thursday, September 23, 2010 - 6:32am

Ingredients




Chicken Egg Roll:
7 eggs
Sliced onions
Sliced tomatoes
Chopped Cilantro
Ketchup
Cilantro chutney (optional)
Green chillies
Salt to sprinkle
For the dough:
6 Makes flatbreads (parathas)
1 1/4 cups AP flour
of baking soda
1/4 teaspoon salt
4 tablespoons oil/shortening
luke warm water to knead
Chicken Balls:
12 Makes chicken balls (depending on size)
1 cup chicken mince
1 green chilli, finely chopped
2 cloves garlic, finely chopped
1 teaspoon grated ginger
1 tablespoon corn starch
chopped cilantro (optional)
Salt& Pepper to taste
2 tablespoons or more oil for cooking

Preparation

1 For making the parathas:In a bowl,combine all the dough ingredients except water.Mix all the ingredients thoroughly. 2 Adding water slowly, knead the ingredients together to make a pliable dough.It should be soft and springy to touch. Cover with a damp cloth and set aside for 15 minutes. 3 Shape the dough into balls and roll these on a floured surface into 7″ circles.Do no make these parathas too thin or too thick. 4 On a hot skillet, cook these parathas without oil flipping on both sides. Transfer to a plate and keep covered. 5 For making the chicken balls: Mix well all the ingredients and shape into small rolls. 6 Heat 2 tbsp  oil in a small pan to and cook these till golden brown on all sides.You can shallow fry or deep fry these too.Keep aside. 7 For the egg roll:Beat the eggs with little salt. 8 Heat 1 tbsp oil in a pan and add the beaten eggs over it, spreading the eggs to almost the same diameter as the paratha. 9 Immediately place the paratha over the egg and allow it to cook till the eggs are done. 10 Spread some oil on the top of the paratha, flip it and let it crisp up  for 1-2 minutes on the non-egg side. 11 Transfer the egg paratha to a plate covered with aluminium foil with egg side up. 12 Top up with sliced onions, tomatoes, chillies (if using), chicken balls , chutney , ketchup and sprinkle little salt over it.You can also squeeze a lemon if you want. 13 Roll the paratha and cover half of it with an aluminum foil or tissue paper and twist the paper or foil well so that the fillings don’t fall from bottom. 14 Serve warm and enjoy!