PREPARATION

1. In a mixing bowl, add 250 grams all purpose flour, 1/2 teaspoon salt and mix it well.

2. Add 150 milliliters water and knead it into a smooth soft dough.

3. Add 1 tablespoon oil and tuck the dough well.

4. Rest the dough for 30 minutes.

5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 1/2 tablespoons garlic paste, 1 1/2 tablespoons ginger paste and stir for 2 - 3 minutes.

6. Then, add 480 grams chicken keema and mix it well.

7. Cook for 7 - 10 minutes on medium heat.

8. Now, add 1 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.

9. Add 8 grams coriander, 1 tablespoon lemon juice and mix it well.

10. Cook for another 3 - 5 minutes on medium heat.

11. Remove it from heat and keep aside.

12. In a mixing bowl, add 1 egg, 1/4 teaspoon salt, 1/4 teaspoon black pepper and whisk it well.

13. Add 30 grams onions, 2 teaspoons coriander, 1 teaspoon green chili, 65 grams cooked chicken and mix it well.

14. Take a ball from dough and flatten it into a thin roti using a rolling pin.

15. Place some chicken mixture on it.

16. Carefully fold in sides to make a square parcel.

17. Heat some oil on a pan.

18. Place the roti on it. Cook on moderate heat for 2 - 3 minutes.

19. Flip the roti carefully.

20. Cook until it turns golden brown in color from all sides.

21. Cut it into half.

22. Serve hot.