Gatte Ki Subzi (sabji) Curry
Instructions
Method for the Filling:
1. Cut boneless, skinless thighs to smaller bite size pieces, wash and drain excess water.
2. In a pan, heat Oil on medium heat.
3. Add in the Onions and right after that the Ginger and the Garlic.
4. Sprinkle a little Salt to help the Onions cook a little faster.
5. Cook for 2-3 minutes and add in the Tomatoes and cook till the mixture comes together to form a lump and releases a little Oil.
6. Add in the Spices: Turmeric Powder, Garam Masala, Red Chili Powder, Cumin Powder, Coriander Powder and Chaat Masala.
7. Mix quickly to avoid the Spices from burning.
8. Right after that add in the Chicken and mix to coat the Chicken with the masala.
9. Once the Chicken starts changing color, cover and allow the Chicken to cook.
10. Keep stirring frequently to prevent the Chicken from burning.
11. Once done, and the Chicken cuts easily, take the lid off the pan and cook and dry any excess liquid in the Chicken.
12. Once done, take the pan off the flame and keep aside till ready to use. check Salt and spices and adjust as needed.
Method for Rotis:
1. Combine the 2 Flours Atta and Maida and add Salt and mix.
2. Add in the 1 tbsp of Oil and rub it into the flours.
3. Break 1 egg and combine the same way as the Oil.
4. Add in little Water at a time to form a dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.
5. Knead for a couple of minutes.
6. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.
7. After 15 min. remove the cover and knead for a minute.
8. Heat a Tawa for the Rotis.
9. Divide the Dough into approx 8 equal balls.
10. Like for Chapatis, take one ball and flatten between the palms.
11. Dust in some All Purpose Flour and roll to form Rotis.
12. The Rotis need to be thinner and bigger than Chapatis keep dusting to help with rolling.
13. Place on the hot Tawa and allow it to cook till you see the dough color change and bubbles start to appear.
14. Flip the Roti and pour about 1/2 a beaten Egg on the Roti.
15. Smear the Egg and then flip the Roti once again very carefully.
16. Allow the Egg to cook for a couple of minutes.
17. Drizzle some Oil on the outside of the Roti on the Tawa to the Oil rolls into the center to help cook the Egg.
18. With a spatula, loosen the Egg from the Tawa.
19. Smear a little Oil on the top side of the Roti and flip once again.
20. Allow the bottom side to cook for just a minute and take the Roti off the Tawa and place it on a plate.
Assembly of the Rolls:
1. Heat the Chicken if it has cooled down and take off the pan off the heat.
2. Add in the fine sliced Onions, finely chopped Green Chillies, Cilantro, Squeeze of Lime and mix well.
3. Divide the Chicken into as many as the number of Rotis to be made.
4. Place some Chicken on the Roti to the side close to you for easy rolling.
5. Put some Chutney of your choice over the Chicken.
6. Roll the Roti with the chicken away from you to form a tight roll.
7. Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.
8. Serve hot.
Tips:
1. Use tortillas or regular left-over Chapatis for a quick bite.
2. Use Chutney of your liking.
3. Add in some Pickled Onions for an extra crunch.
4. Roll some shredded cheese for kids (or any cheese lovers).
5. Make it vegetarian roll up some Masala Musroom, Paneer Bhurji or any other left over dry vegetables.
6. Make it special- substitute the Chicken with Mushrooms in the same recipe.
