Chicken Kathi Rolls

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“A snack or a meal
A quick hangover bite,
This happiness in a roll
Speaks from the inside”
The Mexicans wrapped it
And so did the Turks,
But when Indians strike
The danger of addiction lurks...”
For the filling
4 skinless, boneless chicken breast pieces
1 cup chopped red onions
½ cup chopped green peppers
2 tablespoons thick yogurt
1 teaspoon grated ginger
1 teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon amchoor or dry mango powder
2 tablespoons olive oil
Salt and chili to taste
For the wraps
1 cup maida (flour)
½ cup milk
4 tablespoons olive oil
½ cup warm water
Salt to taste
6 lettuce leaves
½ onion cut lengthwise
1 teaspoon chat masala
Wraps: Knead a soft dough from all the ingredients for the wraps. Keep aside for 30 minutes. Divide the dough into 6-7 equal portions. Roll out each portion into a  round (chapati)-not too thin otherwise  it will become hard after cooking. Cook each chapati lightly on low flame on both sides, applying oil while doing so. Make sure they remain light brown in color and don’t overcook otherwise they will harden. Keep aside.
Filling: Heat oil in a pan. Saute the onions and ginger till the onions are transparent and start turning brown. Add the rest of the ingredients, except the yogurt, and mix well. Add some water, cover on medium heat and cook for 5-6 minutes or till all the chicken pieces are cooked. Add the yogurt and sauté on high heat till all the liquid is dry. Remove from heat. (You can do the exact same thing with Paneer (cottage cheese) to make a veg version)
Take a wrap. Spread a lettuce leaf followed by 2 tablespoons of the chicken. Top with some raw onions and sprinke a pinch of chat masala. Roll into a wrap and hold together with a toothpick. Serve immediately with mint chutney.