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For the Filling:

For the Egg Coated Tortilla's:

  • Plain flour tortilla 500.0 g
  • Egg 250.0 g
  • Coriander 10.0 g

For the Mint and Corriander Chutney

  • Mint, chopped 50.0 g
  • Lemon juice 40.0 ml
  • Red Chillieschopped, 30.0 g
  • Roasted Cumin Powder 3g
  • Ginger finely chopped 20.0 g
  • Garlic finely chopped 20.0 g
  • Coriander 100.0 g

For the Sweetened Yoghurt:

  • Plain yoghurt 100.0 ml

For the Garnish:

  • Coriander 15.0 g
  • Red onions, finely sliced. 60.0 g
  • Red peppers, finely sliced. 60.0 g
  • Green peppers, finely sliced. 60.0 g
  • Yellow peppers, finely sliced. 60.0 g
  1. For the Filling:

    • Heat oil in a pan and crackle cumin seeds.
    • Add sliced onions and cook on medium heat till soft and golden brown.
    • Add ginger and garlic Paste, and cook out for 1-2 minutes
    • The add theJalfrezi Paste and cook on medium heat with 100ml of water (till all is evaporated).
    • Add tomato puree chopped tomatoes and chicken and remaining waterstir fry till the chicken is thoroughly cooked.
    • Add the sugar and season to taste, keep to one side.
  2. For the Egg Coated Tortilla's:

    • Break eggs in a tray and add salt and fresh coriander and beat stiffly till the white and yolk are mixed well.
    • Dip the tortillas in egg mix one by one and shallow fry with 1 tsp of oil in a non stick pan, turning them in regular intervals, making sure the egg is cooked
  3. For the Mint and Corriander Chutney

    • Put all the ingredients intoa blender and blitzinto a smooth puree.
    • Season with salt and sugar and keep refrigerated.
  4. For the Sweetened Yoghurt:

    • Beat yogurt and sugar till the yogurt is smooth and the sugar is all incorporated in it and keep refrigerated
  5. For the Garnish:

    • Mix onion, peppers and fresh chopped coriander together.