Its been a while since I made any chicken dish.. It was always Ajoy who ended up cooking chicken or mutton which obviously is exactly of one type. Gravy remains same and chicken or mutton changes :) So today I thought probably i can make some chicken dish to surprise him. What would have been better than his favorite roll.


Ingredients
500g Boneless Chicken
2 Cup Maida
1/2 Cup Wheat Flour
1 Big Onion
1 Cup Broccoli
1 Cup finely diced Tomato
1/2 Cup Tomato Ketchup
1/4 Spoon Turmeric Powder
1/2 Spoon Red Chilli Powder
1/2 Spoon Black Pepper Powder
1/2 Spoon Garam Masala
1/2 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1 Spoon Grated Ginger
8 Garlic Cloves
Salt
Oil

Method

• Mix in maida, wheat flour, salt and couple of spoon of oil and add in water and knead the dough well. Keep aside.
• Dice the chicken into small cubes.
• Heat oil in a pan and add in the chicken cubes. Cook stirring it occasionally
• When chicken turns white in color, add in grated ginger, turmeric powder, red chili powder, jeera powder, coriander powder, garam masala and pepper powder and cook till masalas start to leave aroma
• Add in tomato ketch up and cook further for 5 more minutes.
• Add in diced tomatoes and salt and cook till chicken is done completely stirring occasionally. Keep aside
• Heat a shallow pan with a spoonfull of oil and add in sliced onions, diced garlic and brocoli and cook till they are completely done. Add in salt and a pinch of pepper powder and stir well. Keep aside
• Beat the egg and put it in wide pan.
• Make a small lemon sized balls of the dough and roll thin roti
• Dunk the roti into the egg only on one side and then put it on the hot tawa with the non egg washed side down
• Sprinkle few drops of oil on to top of the roti and flip it and cook till both the sides are done. Put it on a plate
• Spread couple spoon of chicken we made earlier in the middle as one line. Add in half spoon of onion-brocolli mixture on it.
• Fold the roti from the bottom and then folding the left side on top of the mixture and roll tightly to cover the mixture completely. Serve hot with ketchup or just like that.

Notes
I wanted to keep the rotis light so instead of putting a complete egg on top of each roti i chose to egg wash one side and that worked well. rotis were light and the taste of chicken came out really well.

I never imagined that egg roll can mean so much to bengalis :) Recently when I went to Puja Pandals, I saw most people at roll stand than in pandals :) Earlier ajoy use to ask me for egg roll and I use to thing he would love parathas more than egg roll. Probably you can say I didnt understand the roll importance :) But after attending puja this year, the first thing I had made my mind to surprise some day with rolls. So today for breakfast when I had almost nothing left at home I prepared this and he indeed was pleasantly surprised :)


Ingredients
3 Spoon Heaps of Maida
1 Spoon Heaps of Wheat Flour
3 Eggs
1 Onion
2 Green Chillies
Hot and sweet Tomato Ketchup
Salt to taste
Oil

Method

• Mix maida and wheat flour with salt to taste and little oil and knead the dough. Keep aside for atleast half an hour
• In a small pan, add little oil around half spoon or little less and heat it.
• Add sliced onions and green chillies to it and cook them till onions lose their rawness and look light brown. Keep aside
• Make 3 balls out of the dough and roll them thin one by one.
• Heat tawa and transfer the rolled roti on to the tawa. Put little oil from sides
• When one side is almost done flip the roti and let the other side cook for a while.
• Break the egg directly onto the cooking roti and spread it all over the roti and let it cook for a minute or so.
• Flip it, add oil from sides and cook from the egged side till egg is cooked completely.
• On a plate keep a kitchen towel such that it covers the 2/3rd of the plate.
• Transfer the cooked egg roti on to this plate. Egg side on top.
• Spread the 1/3rd mixture of cooked onion and chilli in the middle as one line. Add single ketchup line to taste.
• Now roll the egg roti into the egg roll with the kitchen towel and close the napkin from the bottom.
• Repeat same process for remaining two rolls.

Notes
I didnt use complete wheat flour for roti as otherwise you tend to get wheat flour taste in the roll which I dont like in the roll. I didnt use complete maida because otherwise after cooking the rotis tend to get too hard. Hence this combination.
While rolling the roti, the best way to get perfect roll is to first put one side over the other such that mixture is covered and is tightly filled in from one side. and then roll it into the roll from same side.

I always loved the puran poli my mom made. Some people prepare it as paratha and I always have the urge to tell these people that puran poli and puran paratha are two different things and Poli as name suggest should be thing and soft. I got the recipy for this one from mom and tried it earlier this year. I could get the taste, but not the thinness and softness the way mom can. So few months back when I was in pune, I learnt the tactics to get the right puran poli and here i am sharing it especially for dasara. Wishing you all Happy Dasara.


Ingredients
4 Cup Chana Daal
3 Cup Jaggery
2 Cup Wheat Flour
1 Spoon Maida
1 Cup Rice Powder
1/2 Cup Oil

Method

• Mix maida and wheat flour and make the very loose dough out of it.
• Put the dough in the steel vessel and press in using fingers to make valleys and hills (:) I love to do this)
• Pour in the oil so that all valleys are filled in with the oil. Keep aside for atleast couple of hours
• Cook chana daal in pressure cooker
• Remove the excess water and put it into pan. (The excess water is used for preparing Katachi Aamati)
• Add jaggery to the pan and cook till mixture is thick
• Strain the mixture through Puran Yantra. Keep it aside to cool down
• While Making puran polis, Heat the tawa on low flame
• Make the puran ball of twice the lemon size.
• Take dough of lemon size and stretch it so that its big enough to cover the puran ball. Close the puran ball with this dough
• Press the ball with palms to flatten it. The elastic cover if goes outwards, press it back inwards gently.
• Apply generous quantity of rice floor on to the rolling plate. Dip the ball into the rice flour and and start rolling the poli.
• Intermittently keep checking that the poli is not sticking to the rolling plate and apply rice floor now and then.
• Rolling should be done very softly and always in outward direction.
• Cook the poli on the tawa over low flame. Cook the one side completely and then turn over and cook the other side. Again turn over, fold it and serve

Notes
The elasticity of the dough helps in making puran poli's cover softer and thinner so make sure the dough is very loose and was let to mix properly by keeping aside for enough time.
While rolling puran poli, start with smaller one, try it out and then gradually increase the size till you are confident. Use generous amount of rice powder initially which later you can reduce to amount you are comfortable with.
While checking if poli is stuck to the rolling plate, put the palm with fingers wide open and tilt the plate to get the poli on your palm. Same while transfering it to tawa. Never try to pick with just fingers, its a delicate afair.
If you see that there is lot of dough on sides of poli, it means you used more than needed dough, so reduce the quantity next time. The best quantity is half or little less of puran.
rolling only in outward direction helps in spreading puran outwards and thus uniform thickness as well as the cover of the puran wont break.
Also the last but not least tip, its very difficult and tidious process, so dont be disheartened if you dont get the BEST results at first attempt you will start getting better. I have tried to point out all minute details my mom told me, so I hope that will help.