500 g (1.1 lb) Chicken, boneless, cut into 1/2 x 1/2 inch pieces
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tbsp (24 g) Ginger (adrak), chopped
1/2 cup (60 g) 2 oz Onions, chopped
1 tsp - 2 tsp White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
2 tsp Green chillies, chopped
2 tbsp (4 g) Green coriander (hara dhaniya), chopped
60 g (2 oz) Cottage cheese (paneer), grated
Salt to taste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tbsp (24 g) Ginger (adrak), chopped
1/2 cup (60 g) 2 oz Onions, chopped
1 tsp - 2 tsp White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
2 tsp Green chillies, chopped
2 tbsp (4 g) Green coriander (hara dhaniya), chopped
60 g (2 oz) Cottage cheese (paneer), grated
Salt to taste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
For the roomali roti:
2 1/2 cups (250 g) 9 oz Refined flour (maida)
1 cup (200 ml) 7 fl oz Milk
1/4 tsp Sugar
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
2 Eggs, beaten
Vegetable oil for 2 1/2 cups (500 ml) 16 fl oz deep-frying
1 cup (200 ml) 7 fl oz Milk
1/4 tsp Sugar
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
2 Eggs, beaten
Vegetable oil for 2 1/2 cups (500 ml) 16 fl oz deep-frying
accompaniments
(you may also need these recipes)
method
1. For the filling, heat the oil in a pan; add ginger and onions and saute on medium heat for 30 seconds.
2. Add the chicken, white pepper powder, garam masala, green chillies, and green coriander and cook on low heat, stirring occasionally. When the chicken is cooked, add the cottage cheese, salt, and lemon juice.
3. For the roomali roti, sieve the flour. Make a well in the centre and pour the milk, sugar, salt, oil, and eggs.
4. Mix gradually to make a soft dough. Cover with a moist cloth and keep aside for half an hour. Knead the dough again. Divide the dough equally into 6 balls, dust with flour, cover and keep aside for 15 minutes.
5. Flatten each ball between the palms and roll into thin 24 cm-discs or into 12 inch-rounds.
6. Preheat the oven to 180° C (350°F) and bake the rotis on a roasting tray for 3 - 4 minutes. Bake on both sides.
7. Cut each roti into 6 pieces. Stuff each roti piece with the stuffing; shape like a cigar and seal edges with water. Deep-fry 10 pieces at a time.
8. Serve accompanied by a green salad.
2. Add the chicken, white pepper powder, garam masala, green chillies, and green coriander and cook on low heat, stirring occasionally. When the chicken is cooked, add the cottage cheese, salt, and lemon juice.
3. For the roomali roti, sieve the flour. Make a well in the centre and pour the milk, sugar, salt, oil, and eggs.
4. Mix gradually to make a soft dough. Cover with a moist cloth and keep aside for half an hour. Knead the dough again. Divide the dough equally into 6 balls, dust with flour, cover and keep aside for 15 minutes.
5. Flatten each ball between the palms and roll into thin 24 cm-discs or into 12 inch-rounds.
6. Preheat the oven to 180° C (350°F) and bake the rotis on a roasting tray for 3 - 4 minutes. Bake on both sides.
7. Cut each roti into 6 pieces. Stuff each roti piece with the stuffing; shape like a cigar and seal edges with water. Deep-fry 10 pieces at a time.
8. Serve accompanied by a green salad.
serving amount
serves: 4 - 5
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
