Seekh Kebab Rumali Roll

Ingredients

• 8 ITC Master Chef Chicken Seekh Kebabs
• 4 rumali rotis or thin chapatis
• 4 tbsp mint-coriander chutney
• 1 large onion, thinly sliced
• 1 tomato, sliced
• 2 tbsp mayonnaise (optional)
• 1 lime
• Chaat masala to sprinkle

This recipe uses ITC Master Chef Chicken Seekh Kebab 500g

Method

1. Pan-cook the kebabs with 1 tbsp oil over medium flame for 8-10 minutes, browning all sides.
2. Warm each roti on a dry tawa for 20 seconds per side.
3. Spread chutney (and mayonnaise, if using) over the roti.
4. Place two kebabs in the centre, top with onion and tomato, squeeze lime and sprinkle chaat masala.
5. Roll tightly, wrap the lower half in paper, and serve hot.