Egg Chicken Rolls- Orissa Style

When you are away from home you miss your city a lot specially the local food. No matter how big city you stay in, how many varieties of food you get to eat, there is something which keeps you attached to your own city, i.e.. the local food.

We spend our long holidays at home and during our visit to Orissa every single evening is spent relishing the taste of local food, but now being so far away from my home my country its impossible to go home every now and then. Oh! I miss the local street food so much that sometimes I wish I had a magic spell which would take me straight to those places within fraction of seconds.

Today my temptation made me prepare one of the famous street food of Orissa i.e. egg chicken rolls

Ingredients:

For Parathas:

1. 1:1 ratio mix of all purpose flour and wheat flour
2. 1 tablespoon oil
3. salt to taste
4. water to knead
5. 3 eggs ( for 3 rolls)

For Stuffing:

1. 400 gms boneless chicken cut into small pieces
2. 3 large onions Thin sliced
3. 2 medium onions finely chopped/ diced
4. 1 large tomato diced
5. 1 teaspoon chilli powder
6. 1 teaspoon curry powder
7. 1 teaspoon chicken masala (optional but I love the flavour)
8. salt to taste
9. 1/2 teaspoon turmeric powder
10. 1- 1/2 tablespoon Oil
11. tomato sauce
12. chilli sauce
13. pepper powder
14. lemon juice (optional)

Directions:

To prepare the stuffing:

• Heat oil in a pan add the chicken pieces and fry till golden brown.Take them out and keep aside.
• In the same pan add onions and sauté it till raw smell is gone.
• Add tomatoes and all dry spices and cook for 2 minutes, then add the chicken pieces and cook till the chicken pieces are cooked.

This is your main stuffing. Now time for making the outer cover i.e. the parathas

•  Take flour mixture in a bowl add salt and oil to it and mix it properly.
• Add little water at a time and knead the dough . keep kneading the dough till it becomes pliable and soft. 
• Cover it and let it rest for 10-15 minutes.
• Now make large balls of the dough (larger then what you make for normal paratha)
• roll them into medium thick chapattis of approx. 6" size in a lightly floured surface
• Lightly beat one egg at a time in bowl add a pinch of salt to it and keep aside.
• heat a flat skillet, place a chapati and cook on the griddle for 30 seconds then flip it.
• Pour 1 tsp oil on one side of the paratha and cook for a minute.Then remove the paratha from  Then remove the paratha from  the griddle and pour 2 tsp oil on pan. Pour beaten egg, tilt and rotate slightly to spread and place that paratha's no-oil side back on the egg mixture so that it sticks to the paratha.
• To stick better slightly press the paratha with the back of a spatula. Cook for 2 minutes and flip. Remove from the pan and follow the same steps for the remaining parathas.
• Place the paratha on a platform (egg side up)pour some tomato sauce and chilli sauce  over it and add some chicken stuffing along with diced onion season with salt, pepper and some lemon juice.
•  Roll the paratha with the chicken stuffing tightly so that while eating the chicken pieces shouldn't fall. Wrap the bottom half of the chicken roll in a tissue paper and tuck the remaining tissue inside the roll at the bottom. Your Chicken roll is ready to devour.