Wheat flour: ½ cup
Plain Flour: ¼ cup
Baking Powder: 1/2 tsp
Hot Water: needed to knead the dough
Tomato: 1 small
Garam Masala: 1tsp
Chilli powder Kashmiri: ½ tsp (optional)
Tomato Ketchup: 2tbsp
Chicken breast: of 1 chicken
Water: to cook the chicvken
For spreading While Baking
Grated Cheese: needed (I used cream cheese, I was out of grated cheese)
Tomato Ketchup: 3 tbsp
Method Of Preparation
In a bowl add wheat flour, plain flour, sugar, salt and baking powder. Add needed hot water to it and knead to smooth and soft dough. Keep covered for about 1 hour.
Take a small ball and roll it to very thin chappathi/round shape by dusting with flour. (make it thin as much as you can)
Heat a pan and add the chappathi to it and slightly cook on both sides. Keep this aside to let it cool.
|Roll to very Thin chappathi|
|Cook it slightly|
For Veg Masala
Heat oil/butter in a pan, add chopped onion and sauté for a while till it becomes translucent. Then add finely chopped potato pieces, garam masala and chilli powder.
Close with a lid and low the flame to a very low position till you get the potato 90% cooked. Add finely chopped carrot, tomato, salt and capsicum. Increase the flame for 2 minutes and again lower the flame and close with a lid. Switch off the flame after 5 minutes. Add tomato ketchup to it and stir. Keep aside to let the masala cool.
In a pan add chicken breast, salt and water. Cook till the chicken pieces are done. When cooled shred or make the chicken to small pieces.
|COOKED CHICKEN BREAST|
For Arranging in a Baking Dish
Take each chappathi and add the veg-masala to it and add shredded chicken pieces and roll it.
Take a greased baking dish and arrange the roll in baking dish as shown in pic.
Apply grated cheese above the rolls, if there is masala left after rolling spread that masala on top of the cheese, and spread chicken pieces too if any left. Then add the tomato ketchup.
|Arrange In Baking Tray|
|Ready to Bake|
Pre heat the oven and bake at 1800C to about 25-30 minutes or till done.