01
Step 1
In a bowl, combine the flour, salt, and oil. Gradually add water and knead until you get a soft dough. Drizzle a little oil on top, cover it, and let it rest for about 30 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a pan and sauté the onions for a minute. Add the chicken and cook for 3-4 minutes until it starts to brown. Stir in the ginger garlic paste and cook for another minute.
03
Step 3
Season with salt, cumin seeds, pepper, and paprika, then mix well. Toss in the chopped carrot, capsicum, and tomato along with some fresh coriander leaves. Cook everything together for a couple of minutes, then set the filling aside.
04
Step 4
Divide the dough into small balls. Roll one out into a flat circle, then spoon some of the chicken filling and a bit of beaten egg in the center. Fold the edges over to seal it up.
05
Step 5
Heat a little oil on a griddle or frying pan, then cook the stuffed flatbread until it’s golden brown and cooked through on both sides.
06
Step 6
Serve it hot and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use boneless, skinless chicken for faster cooking and easier shredding.
- Cook the chicken filling slowly to keep it moist and flavorful.
- Warm the flatbread slightly before assembling to make it more pliable and tasty.
Why you’ll love it
This dish combines soft, warm flatbread with a flavorful, juicy chicken filling. It’s easy to make and perfect for a quick meal or snack. The balance of spices and tender chicken makes every bite satisfying.
Serving ideas
Serve with a side of fresh salad or a dollop of yogurt sauce to add creaminess. It also pairs well with pickled vegetables or a simple cucumber raita for a refreshing contrast.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to keep the flatbread soft and the filling warm. Avoid microwaving for too long to prevent dryness.
