For the dough:
- 400g Chapatti flour/atta
- Water to make the dough
- 1 tsp oil
- For chilli vinegar:
- 3 green chillies, finely chopped
- 4 tbsp malt vinegar
For the filling:
- 400g boneless chicken, cut into small pieces
- 1 large onions, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 medium-sized tomato, finely chopped
- 3 tbsp Rajah Chicken Masala
- 1 cup water
- ½ tsp Rajah Turmeric
- Salt to taste
- 2 tbsp oil
- 4 eggs, beaten
- 8 tsp green coriander chutney (make fresh or buy ready-made)
- 2 red onions, finely chopped
- Make your dough by mixing the atta, oil and water until soft. Let the dough rest for 20 minutes.
- Add the chopped green chillies to the malt vinegar to make your chilli vinegar.
- Now for the chicken filling! Heat a drizzle of oil in a pan and add your onions. Cook until golden brown and add your ginger and garlic pastes. Sauté for 5 minutes.
- Add your Rajah Chicken Masala and turmeric. Mix well and add in your chicken pieces and salt. Cook for 5 minutes, adding some water if the meat sticks to the pan.
- Add your tomatoes and a splash of water. Stir well and pop the lid on the pan. Cook for 10-15 minutes (or until your chicken is fully cooked).
- To make your flatbreads, take your dough and break it into satsuma-sized balls. Roll into a smooth, large circle (around 6 inches in diameter).
- Heat a flat pan or tawa and add a little oil. Pour a small amount of your beaten egg into the pan and spread. Add your rolled out chapatti on top of the egg, leave for one minute and then turn over. Cook the other side and then remove it from the pan.
- To assemble, spread some green chutney on the egg-coated side of the flatbread, add your chopped onion and your chicken filling. Drizzle some chilli vinegar over, roll over and serve whilst warm.