Homemade wrap with a layer of egg and a filling of your choice-street style
Makes 6 rolls
Ingredients:
Filling
750g chicken thigh boneless cut into medium pieces
· For vegetarian option use paneer (crumbled)
· For mutton use leg meat boneless cut into thin strips
2 tbsp cooking oil
2 tbsp ginger garlic paste
2 tsp red chilli powder
2 tsp cumin powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp chat masala
Wrap
2 and a half cups all purpose flour (or plain flour)
1/2 cup wheat flour
1 tsp baking powder
2 tbsp oil
1/2 tsp Salt
Water to make the dough
Mint and yoghurt sauce
½ cup yoghurt (preferable with a thick consistency)
½ cup mint leaves
½ cup coriander leaves
4-5 green chillies
2 tbsp lemon juice
3 cloves garlic
Salt
Grind all the ingredients together except yoghurt and salt. Mix in the yoghurt, salt and the paste together to make the sauce.
For egg layer
4 eggs
Salt
1 tsp red chilli flakes
1 tsp crushed black pepper
Whisk these ingredients together and keep aside
Note: eggs can be avoided if you want to make this as a pure vegetarian dish
Marination for onions
2 medium size onions (thin slices)
3 green chillies (finely chopped)
2 tsp lemon juice
Mix these together nicely and keep aside.
You will also need approximately ¼ cup cooking oil for making the wraps.
Method:
Wrap
Prepare a normal dough (not too loose neither too tight) with the flour, salt, baking powder, oil and water. Leave it to rest while making the filling.
Filling
For the filling, in a pan, pour oil and add the chicken/meat pieces with all the dry seasonings. Mix and fry for few minutes. When the water released dries up, add some water, enough to cover and simmer cook until the chicken/meat is tender and cooked. The cooking time and the amount of water needed respectively will depend upon the type of filling you are making. For….
Chicken – ½ cup water and it should be done in about 20 minutes
Meat – ¾ cup water and takes about 30-35 minutes.
Once the chicken/ meat is tender fry again on high flame, constantly stirring, to dry out any water left. Finish off with a nice bhuna (crispy) texture.
Paneer filling
In a pan, after the oil is heated, add paneer with all the seasonings and fry for few minutes on a high medium flame. Switch it off when you get a nice crisp texture.
Wrap
Divide the dough into smaller portions to make a roti (wrap) of the desired size. Roll using some plain flour and cook on a tawa (flat pan). When it gets light brown spots turn it and
cook from the other side. Prepare each one similarly and keep aside.
Finally follow the steps below to put the wrap together-
· On a tawa (flat pan) place the prepared roti sprinkle some oil at the bottom of it and spread a spoonful or two of the egg mixture at the top and spread. The roti would have cooked from the bottom by now turn it over and sprinkle some oil again at the bottom. The oil will give a brown crisp layer to the wraps. Turn it again, the egg would have been cooked by now, take it off the pan. This process is best done on medium flame.
· Spread the filling in the middle.
· Place the marinated onions.
· Next sprinkle the mint yoghurt sauce.
· Finally sprinkle some chat masala (optional)
· Roll it together tightly.
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