Olive oil 6 tbsp
Garlic crushed 3 tsp
Chicken breast cut into small cubes ½ kg
Cheese grated 6 tbsp
Corn flour 2 tbsp
Milk 1 ¾ cup
Basmati rice cooked 1 ½ cup
Green chilies finely chopped 1 tbsp
Coriander leaves chopped ¼ a bunch
Salt to taste
Make chappathis as you normally would. Wrap them in a cloth so that it won’t dry.
Heat oil in pan and sort garlic till slightly brown. Then add chicken pieces and keep mixing till all the sides turns golden brown, it will take up to five to eight mins. Simmer the flame and add cheese, mix well then add corn flour and mix well for a mint. Add milk and mix till it thickens and switch off the flame. Add rest of the ingredients to this and mix well.
Now take the chapathis and fill them with one to two spoons of the filling, depending on the size, and role it tight. Serve hot with salsa dip.
Note: It is easy to cut meat when frozen. So if using meat from freezer cut before fully thawed.
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