Tandoori Chicken Roll ~ Bollywich Roll
Tandoori flavored chicken pieces wrapped in whole wheat bread with crunchy vegetable salad and mint chutney.
Servings 5
Ingredients
Chicken Stuffing:
- 500 grams chopped boneless chicken
- 2 tablespoon yogurt
- 1 tablespoon ginger garlic and green chili paste
- 1 tablespoon tandoori masala powder
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- 1 large onion sliced
- 1 capsicum sliced
Salad (mix together):
- 2 cups shredded cabbage
- 1 carrot shredded
- 1 onion sliced
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
Other Ingredients:
- 5 rotis
- 2 eggs
- Mint chutney
- 2 tablespoon butter
- 3 tablespoon cooking oil
Notes
Here is my version of a Tandoori chicken roll where I have added a layer of omelet which is of course optional. In case if you are not an egg fan, you can very well opt it out. This tandoori roll can be made with leftover tandoori chicken pieces as well.
HOW TO MAKE MINT CHUTNEY FOR ROLLS?
Mint chutney for rolls has to be slightly dry and not watery in texture. You will find different kinds of recipes on my blog for this chutney but for a whole wheat roll, we need to be very careful so that the wrap does not get soggy.
1 teaspoon grated garlic
1 teaspoon grated ginger
2 green chilies
1 tbsp lemon juice
Salt to taste
1/2 teaspoon cumin powder
1 cup mint leaves
1 cup green coriander
1 tablespoon roasted chana dal
Store this chutney in a dry glass container up to 4 to 5 days in the refrigerator. You can also pour into the ice tray cubes and freeze.