Ingredients:
2 atta phulkas or whole wheat leavened bread
2 egg whites
2 tsp chopped coriander
3 tsp oil
sliced onions and Juliennes of pepper to garnish
For the filling:
150 gm chicken tikka
cottage cheese-optional
2 tbsp chopped onions
2 tsp chopped coriander leaves
2 tbsp ginger garlic paste
1/4 cup chopped tomatoes
a pinch of turmeric powder
salt and chilli powder to taste
1 tsp chopped green chillies
oil to shallow fry
sliced onions
juliennes of pepper
Procedure:
To prepare the crepe, mix the egg whites with the coriander.
Heat oil in a non stick pan. Dip each phulka into the egg white mix and place on the pan one at a time till it turns colour. Keep aside.
For the tikka mixture, cut the prepared chicken tikka into strips.
In a pan heat the oil and add chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chilly powder and green chillies.
Now, add the chicken tikka strips, sliced onions and pepper juliennes. Cook a little and add chopped coriander.
Divide the tikka mixture between the 2 atta phulkas and roll them. Serve with mint chutney and salad.