Ingredients:

• Roti:
• 2 cups – whole Wheat flour
• 1/2 tsp – salt
• 1 tsp – dry/ fresh Yeast
• Luke warm water to mix
• Filling:
• 500 g – boneless Chicken
• 1/2 cup – curds
• 1/2 cup – onion, chopped
• 1/4 cup – Tomato puree
• 2 tsp – Ginger Garlic paste
• 2 tsp – kasoori Methi
• 1 tsp – chili powder
• 2 tsp – oil
• salt

Method:

1. Roti:
2. Mix the flour with salt.
3. Mix yeast with 1/2 cup of warm water and keep aside till frothy.
4. Add the yeast liquid to flour.
5. Add more water as needed and make dough like you do for chappathi.
6. Knead very well and keep it covered for one hour.
7. Divide into 8 parts and roll out into thin discs.
8. Heat a thick griddle and place a roti on it.
9. When the underside is half cooked, turn it over and cook the other side till tiny black spots appear on that side. Turn it over again.
10. The roti will puff up.
11. Cook for a few seconds and remove.
12. Cook all the rotis and keep them in a hot case lined with kitchen paper.
13. When cooked with little oil, it takes a little longer for onions to turn brown.
14. Use medium heat and stir often.
15. Filling :
16. Cut the chicken into 1/2 cm wide strips.
17. Add ginger-garlic paste, chili powder, salt and curd.
18. Marinate it for one hour.
19. Heat the oil in a non-stick fry pan.
20. Add onion, fry till light brown.
21. Add kasoori methi.
22. Add the marinated chicken.
23. Cover and let it simmer till the chicken is cooked and the liquid gets absorbed.