"Everyday Cooking"- Chicken Frankie/ Chicken Kati Roll

There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Because of 'mingling' of the cultures, 'what originated where'...is a big question! In Maharashtra..the famous Dabeli (Origin:Gujrat), Pani poori/Bhel(Chaats) (Origin: Delhi), Chinese food (Origin:China), Vada Pav (Origin: Mumbai), Misal Pav (Origin: Kolhapur), Dosas/Uttapa/Vadas(Origin: S.India) are some of the famous street foods. Also famous is the Kati Rolls/ frankies.I still do not know why they are called 'Frankies' but just found out that the 'Kati Roll' originated in 'Kolkatta'! Did not know that! Wikipedia says: Kati roll is street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.
Last week I made my mom's Veggie version of the Frankies and this weekend I thought I will give my friend 'P' the taste of Maharashtrian street food (Had not quite realised the origin is 'bengali' though!!)  when her family comes over for lunch! Anyways..that doesn't make the 'Kati Rolls' any less delicious....and we all enjoyed the spicy-tangy chicken wrapped in wheat chapati/paratha.
Ingredients:
For the Chapatis/Tortillas/Wrap
They are usually made with 'All purpose flour' and little whole wheat flour added to it.But my mom and hence me.... prefer to use the 'whole wheat flour'.
1 cup Whole wheat flour (if you want all pupose flour add 1/2 cup whole wheat flour+1/2 cup all purpose flour)
2tsp oil
salt
(2 Eggs beaten) +salt and little chili powder)-needed when assembling the Kati roll
Mix flour,oil , salt and knead into a soft dough with water.
Roll out the dough into circle thin chapatis/tortillas.Roast lightly on hot flat pan/tava.The chapati will finish roasting after the filling is filled.

For chicken filling:

1 lb Boneless chicken cut in small pieces
2 onions chopped
1/4cup crushed tomatoes
1/2tsp ginger garlic paste
1/2tsp Chicken curry masala
1/2tsp cumin-coriander powder
1/2tsp cumin
1/2tsp turmeric powder
1/2tsp chili powder
1tsp Mint paste
chopped cilantro
oil
salt

For topping: Onions,Green Pepper,Red Pepper sauted with salt and black pepper

Method:
1) Marinate chicken pieces in ginger garlic paste, mint paste, turmeric, chili powder etc.Keep aside for 1/2hr.
2) Heat 1tbsp oil, add the onions.Saute till brownish.Add the tomato paste and saute till nicely fried.
3) Add the marinated chicken and other spices. Cook till all the juices dry up and chicken is tender.
4) Garnish with chopped cilantro

For my 'SECRET' chutney:
This one is my favorite quick chutney. It's tangy-spicy-minty.Goes well with Samosas,Vadas, most appetizers etc. Its color is brown and so most people think its 'tamarind' chutney.But actually it is just 'Jazzed up Ketchup!
1/2cup tomato ketchup
1tbsp Maggie hot and sweet sauce
1tbsp Mint paste
1/4tsp chili powder
1/2tsp sugar
1/2tsp chaat masala
salt
Mix everything together and your chutney is ready!

Assembling the Kati Rolls:
1) Brush the wheat chapati with beaten egg mixture and put on oiled pan/tava (the egg side down) Let the egg cook.Take off the heat. Apply the above chutney liberally on the egg side.The egg side will be inner side of the roll.
OR
Make thin egg omlettes first and place them in the wheat chapati/paratha.
2) In the center add 2 spoonfulls of the chicken, onions and peppers and fold into a roll.Secure with tooth pick if necessary.
3) On heated tava/pan apply little oil and warm up the roll, till golden brown.
4) Wrap half way in foil/paper.
5) Serve hot with or without the chutney/raw onions etc.