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Chicken Filled Chappathi


  • Bone less Chicken 1 cup
  • Egg 1 no.
  • Oil 2 tbsp.
  • Chilly powder ½ tsp.
  • Roasted Cumin powder 1 tsp.
  • Garam Masala 1 tsp.
  • Tomato 1 no.
  • Onion ½ cup
  • Capsicum 1 no.
  • Green chilly 2 nos.
  • Coriander leaves 1 tbsp.
  • 75% cooked Chapathi 2 to 3 nos.
  • Salt

For Filling:

In a pan heat oil and sauté finely chopped onions, green chilly, chilly powder, cumin powder, finely sliced capsicum, tomato, julian cut chicken and salt. Add one by one and fry well. Once the chicken becomes soft, add garam masala and chopped coriander leaves and mix well.

For Coating:

Mix gram flour, egg, salt, pinch of garam masala adding little water to a thick batter consistency.
Stuff the chapathi with the filling and roll it tight. Roll in the coating-mixture and shallow fry it in oil. Fry it on both the sides and serve hot with mint chutney or any ketchup.

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