Chicken Frankie

My husband loves eating Chicken Frankie. He would always ask me to make these at home. He used to eat Chicken Frankie in Mumbai and he missed eating them in Dubai. Today I have decided to fulfill his long time wish. 'Serving Hot Chicken Frankie's for lunch'.
I know this is a long recipe but believe me it is very simple to make.Chicken Frankie is also known as Chicken Kathi Roll in Kolkata.You try this out and I am sure you will not regret.

Chicken Frankie's

Ingredients for filling:
500 gms boneless chicken, washed and cut into bite sized pieces
1/2 tsp garam masala
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chaat masala
1 1/2-2 tbsp oil
1 big onion finely chopped, it would measure around 3/4 cup
1 big tomato pureed along with 4-5 mint leaves, it would measure around 1 cup
2 green chilies, slit length wise
1 tbsp chopped coriander leaves
Salt to taste
1/4 tsp turmeric
1/2 tsp kashmeri red chilli powder
1/2 tsp freshly grounded black pepper
4-5 garlic cloves
1 inch ginger
Method:
Use a mortar and pestle to make a coarse paste of ginger and garlic.
Heat oil in a pan. Add the chopped onions and green chilies. Saute.
When the onions turn translucent add the ginger-garlic paste. Fry until onions turn light brown and the raw flavours of ginger-garlic are gone.
Now add the pureed tomato. Stir to mix.
Add salt, red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, chaat masala, and black pepper powder.
Cook until oil starts to separate.
Add the chicken pieces and mix well.
Fry until the chicken pieces change colour.
Reduce the heat to low. Cover the pan with a lid and let the chicken cook.
It will take around 15-20 mins to cook the chicken.
Remove the lid. Add chopped coriander leaves and stir.
Increase the heat and cook until all the liquid has dried out. You want a dry chicken filling for the frankie.
Remove from the flame and keep aside.
Ingredients for the dough:
1 cup all-purpose flour (maida)
1/2 cup whole wheat flour (atta)
3/4 tsp salt
1 tbsp oil
Water as per requirement
Method:
Mix all of the above ingredients together except water.
Use little water at a time to make a soft dough.
Apply little oil on the outer surface of the dough to avoid the formation of a dry crust. Cover the dough with a wet clean cloth and keep aside.
After 20 mins knead the dough again for a min.
Ingredients for rotis:
4-5 eggs
Salt to taste
black pepper to taste
Oil for shallow frying
Method:
Beat the eggs. Add salt and pepper and beat again.
Divide the dough and make round ping pong sized balls out of it.
Heat a tawa for making the rotis.
Take one ball and flatten it between the palms.
Dust it with flour and roll it with a rolling pin to form a roti. The roti should be thin and bigger than the normal chapatis. Dust with flour whenever required.
Place the roti on the tawa. Let it cook until bubbles start to appear.
Flip the roti and pour the beaten eggs(just enough to cover the roti).
Spread the beaten eggs on the roti and flip the roti again.
Drizzle some oil around the roti and let the egg cook.
Apply some oil on the top of the roti and flip.
Let the bottom cook for little less than a minute. Remove the roti and place it on a plate.
Ingredients for frankie:
1 medium sized onion, thinly sliced length wise
1 lemon
Chaat masala
Chopped coriander leaves
Method:
Warm the chicken filling slightly, it must have turned cold by now.
Add the sliced onion and chopped coriander. Mix well. Remove the green chillies before you start filling the frankie and if you are a chilly lover then add chopped green chilies instead of these.
Take one roti at a time. Place the chicken filling near one side of the roti (divide the filling and  use it as per the number of rotis you have made).
Sprinkle some chaat masala on the roti and the chicken filling. Squeeze some lemon juice over the filling.
Now roll the roti tightly. Start to roll from the filling side.
Wrap with a foil as shown in the picture and serve hot. 

Chicken Frankie