Chicken Bombay Frankie

Ingredients

Stuffing:

• 2 chicken breasts
• 1 bunch green onions, roughly chopped
• 1 tsp each chopped garlic & ginger
• ¼ cup Barbeque sauce
• ½ tsp cayenne powder, or more to taste
• ½ tsp cumin powder, or more to taste
• Salt to taste.
• 1 red bell pepper - seeded and roughly chopped
• Oil for shallow frying

Wrap:

• 1 pack Chapatti bread (Available from Indian Stores)
• Egg white to seal frankies.

Dip:

• ½ cup Mayonnaise
• ¼ cup tamarind sauce
• ¼ cup barbeque sauce

Cut the chicken breasts into strips and sauté the breasts in vegetable oil until just cooked through. Cool, then coarsely chop. Place the chicken and all the other stuffing ingredients in a food processor and blend till chicken and all the other ingredients become loosely mixed.

If chapatti came frozen then you need to cook as per instructions on package and allow cooling.

Once cooled cut into quarters and place a teaspoon of stuffing and wrap like you would a regular wrap. Use egg white to seal the closing edge. Once all frankies are wrapped, heat oil in shallow pan and fry all the frankies and drain on a paper towel to remove excess oil.

To serve, mix all dip ingredients together and serve as a side.

Boil potatoes and let cool. De-stem the coriander and chop. In a food processor grind the bread into dry breadcrumbs. When the potatoes are cool, break them up into small lumps with your hands. In a bowl mix the potatoes, the coriander leaves, and white bread with the all the rest of the ingredients except the oil.

When the mix is well mixed, heat oil and add to mix and re-mix. Separate the mixture into 15- 20 small balls and them flatten them into little patties.

To finish heat a frying pan with oil - enough to shallow fry the patties until they are golden brown on each side.

Serve with tamarind chutney - commercially available at any Indian grocery store.