Chicken Frankies

Ingredients 
Roti
Whole wheat flour 2 cups
Oil
Water
Salt 
Frankie Masala
Red chili powder 1.5 tbsp
Cumin powder 0.5 tbsp
Anardana powder 1 tbsp (pomegranate powder)
Amchur powder 1 tbsp (raw mango powder)
Black Salt 1 tbsp
Salt as per taste
Chicken Filling
Boneless chicken 300 gms
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chili powder 1 tspn
Garam Masala ½ tspn
Oil 1.5 tbsp
Green chilies 2 chopped
Chopped Onion 1 medium sized
Coriander leaves 
Salt
Egg 1 
Oil/Ghee 1 tbsp

Method
Mix all the roti ingredients and knead together till all gets incorporated well. Cover with cloth and leave the dough to rest for 10-15 minutes.
Mix all ingredients together. Store in a glass jar.
Alternatively, use Chaat Masala.
Cut chicken into small ½ inch pieces.
Heat oil in a pan, add chicken, ginger paste, garlic paste, red chili powder garam masala powder and salt. Cook till water evaporates and chicken is tender. 
Roll roti dough into thin circular shapes. 
Beat egg in a bowl. 
Heat a pan and grease with oil/ghee and add ½ beaten egg in it. 
Put the rolled-out roti on the egg immediately. Let both cook together by flipping it together. Add ghee in between the flips. Cook till both sides are done. Take off the pan/tava. Keep the roti aside.
Fill the middle of roti, egg side, with the chicken filling.
Sprinkle the frankie masala, chopped onions and green chilies. Roll the roti and wrap aluminium foil around it. 
Serve with chutney, ketchup or just as is. 
Chicken Frankies
Ingredients 
Roti
Whole wheat flour 2 cups
Oil
Water
Salt 
Frankie Masala
Red chili powder 1.5 tbsp
Cumin powder 0.5 tbsp
Anardana powder 1 tbsp (pomegranate powder)
Amchur powder 1 tbsp (raw mango powder)
Black Salt 1 tbsp
Salt as per taste
Chicken Filling
Boneless chicken 300 gms
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chili powder 1 tspn
Garam Masala ½ tspn
Oil 1.5 tbsp
Green chilies 2 chopped
Chopped Onion 1 medium sized
Coriander leaves 
Salt
Egg 1 
Oil/Ghee 1 tbsp

Method
Mix all the roti ingredients and knead together till all gets incorporated well. Cover with cloth and leave the dough to rest for 10-15 minutes. Mix all ingredients together. Store in a glass jar.
Alternatively, use Chaat Masala.
Cut chicken into small ½ inch pieces.
Heat oil in a pan, add chicken, ginger paste, garlic paste, red chili powder garam masala powder and salt. Cook till water evaporates and chicken is tender.
Roll roti dough into thin circular shapes. 
Beat egg in a bowl. 
Heat a pan and grease with oil/ghee and add ½ beaten egg in it. 
Put the rolled-out roti on the egg immediately. Let both cook together by flipping it together. Add ghee in between the flips. Cook till both sides are done. Take off the pan/tava. Keep the roti aside.
Fill the middle of roti, egg side, with the chicken filling.
Sprinkle the frankie masala, or Chaat Masala, chopped onions and green chilies. Roll the roti and wrap aluminium foil around it. 
Serve with chutney, ketchup or just as is.