Spicy Chicken, Egg and Vegetable Rolls

Ingredients (For 5 rolls)

1. Chicken – 350 gm, cut into small cubes

2. Oil – 1 tbsp

3. Onion – 1 cup, finely chopped

Ginger and garlic – 2 tsp, minced

Green chilly – 1, minced

4. Turmeric powder – 1/2 tsp

Chilly powder – 1/2 – 3/4 tsp

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp (optional)

Garam masala powder – 1/2 – 3/4 tsp

5. Tomato – 1 small, chopped

6. Cilantro / coriander leaves – 2 – 3 tbsp

7. Salt – To taste

To assemble

8. Cooked chapathis / tortilla – 5

9. Eggs – 5

10. Cabbage – 3/4 – 1 cup, thinly sliced

Carrot – 1 small, thinly sliced

Onion – 1/4 cup, thinly sliced

Salt and pepper – As required to taste

Mayonnaise 1.5 – 2 tbsp

Tomato ketchup – 2 – 3 tsp

Lemon juice – 1/2 tsp

Method

1. Heat oil in a pan over medium heat. Add onion, little salt, ginger, garlic, green chilly and saute until light golden. Add spice powders numbered 4 and saute until raw smell disappears. Add chopped tomato and cook until mushy. Add chicken pieces, salt and cook for 8 – 10 minutes until completely cooked. Taste-check and add salt, garam masala powder, if required. Switch off. Sprinkle chopped cilantro.

2. Combine all the ingredients numbered 10 in a medium bowl.

3. Heat 1 tsp oil in a small pan over medium heat. Add a beaten egg and swirl it around so it spreads to the entire surface. ( Instead of this, you can pour the lightly beaten egg on cooked chapathi / paratha and spread it using a spatula to cover the chapathi completely. Cook for a minute and then flip to cook the egg completely.) After a few seconds, place a chapathi on top and press gently. Cook for a minute until the egg is done. Sprinkle little oil on the chapathi and then flip it. Cook for a few seconds. Remove it to a plate with the egg side facing up. Top it with cooked chicken and the vegetable mayo mixture. Wrap up the roll using an aluminium foil, paper towel or wax paper  to hold it together. Yummy rolls are ready to enjoy!!