Spicy Kathi Roll (Chicken-Egg Roll)

In a medium bowl, add of the marinade ingredients (ketchup, Tabasco, sweet and sour, vinegar and lemon juice) and mix to combine. Add all of the vegetables and keep aside for 10-15 minutes.

Into the bowl of a food processor, add both all purpose and whole wheat flour, baking powder, salt and warm water and pulse for 2-3 minutes to form a firm dough. Keep aside for 15 minutes. (For dough to rise).

In a large bowl, mix eggs and minced chicken together till a smooth batter is formed.

After keeping the dough aside for 15 minutes, pat it on a dry and cool surface and make 10 equal size balls out of it. Roll each ball into a medium size disc/roti.

Heat a large non-stick pan over medium high heat, dab it evenly with oil and put 1 disc of dough onto it. Turn the roti to other side as soon as you see bubbles appearing on the top side. Once it’s turned and the other side is browned, put a ladle of the egg-chicken mix on the top side and spread it out. Turn this side down for the mixture to cook and stick to the side down (This takes 2-3 minutes).

Once the side with egg-chicken mixture is cooked, you can remove this roti and repeat the same procedure for all roti dabbing the pan with oil before adding each fresh roti.

Now take 1 roti with the cooked egg-chicken mixture facing up, add some marinated vegetables on the egg side and roll it up. Repeat with all of the cooked cooked roti.

Serve hot or cold as per taste.