Spicy Chicken Rolls

Ingredients:
Makes 4-6 paratas
300g boneless chicken
½ tbsp ginger paste
½ tbsp garlic paste
Salt to taste
2 tbsp oil
½ tsp roasted cumin powder
½ tsp coriander powder
½ tsp red chilli powder
¼ tsp chaat masala (optional)
2 medium size onions, sliced
1 medium size carrot cut into thin strips
4-6 tbsp green chutney (Golden Harvest has one)
2 tbsp chopped, fresh coriander leaves
Method:
Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour, preferably in the refrigerator. Heat oil in a pan and sauté chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt. Mix sliced onions and carrot strips.
To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the paratas. Smear each parata with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining coriander leaves.Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing, secure with a toothpick and serve.