Sunday, 4 May 2008

Chicken and Egg Paratha Rolls

Chicken and Egg Paratha Rolls

6 pcs frozen parathas

For the filling

2 tsp coriander seeds, crushed
1 tsp dried chillie flakes
2 garlic cloves, minced
3 tomatoes, finely chopped
1/2 tsp turmeric
1 small ginger knob, finely chopped
2 tbsp chopped fresh coriander
3 skinless chicken breast, diced
1 tsp garam masala
oil, for frying
4 eggs, lightly beaten

Heat a flat griddle and cook the parathas until half cooked, set aside.

Heat oil in a wok, add garlic, ground coriander and chillie flakes.
Next, add the tomatoes and stir well. Turn down the heat and fry until the tomatoes reduce down to a pulp.
Add turmeric, ginger and half the coriander leaves.
Add chicken pieces.
Season with salt and sugar.
Once the chicken has cooked, add the remaining coriander leaves and the garam masala.

Using a small frying pan, heat a small amount of oil.
Pour 2 spoons of beaten egg into the pan, cook for a moment, then place a paratha on top.
Let the egg set before turningit over to cook through.
Place the paratha on a plate, spoon some of the chicken mix down the centre and roll it over the filling. 

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