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Wednesday, January 13, 2016

The Straight-Up Street


You know, these look a lot easier than they really are. These took me a decent amount of hard work to make! But two Bengalis in the house + no access to Kolkata street food = desperation. At least they turned out nice!


Marinate bite-sized boneless pieces of chicken in yogurt, salt, and tandoori chicken masala for at least an hour. Slice a whole lot of onions (two big ones for about 800 g chicken).Heat mustard oil, and add ginger-garlic paste, and then the onions. Once the onions are translucent, add the chicken. Cook till done and dry, and set aside. Slice up a little more raw onion to put in the roll, and also slice cucumber thinly. Chop up some green chillies. Keep all this for the stuffing.


Knead about 2 cups of all-purpose flour with 2-3 spoons of oil, a spoon of salt, a pinch of sugar, VERY LITTLE baking soda (like a fourth of a teaspoon), and warm water. Make it smooth and soft. Ball them up. Roll out a ball and flatten into a giant flatbread. Then start pleating from one side. Once pleated, twist the entire thing and roll up and set aside. If you don't know what I mean, look at the pictures. On the side, crack an egg and add a spoon or two of milk and some salt/pepper to it, and beat.

Heat the pan with a little oil. Flatten out one of the little rolled-up balls into a paratha and cook till half done; then take off the pan. Add a little more oil and add the egg thing to the pan. While it starts to form an omelette, add the paratha on top of it so that the egg and the paratha join. Cook till done and browned as much as you like.

Stuff the roll so: put the wrap, egg side up, on foil or wax paper. First add a little tomato sauce and green chilli sauce (didn't have that so I added only a tomato-based garlic chilli sauce). Then add the chicken. Sprinkle a few chopped green chillies, raw onions, and cucumber onto the chicken. Sprinkle some chat masala on top, and then squeeze a lime onto the whole thing. Roll up and serve!