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Chicken Bezule Wrap

Course: Sandwich
Cuisine: Modern Indian

Ingredients

Chicken bezule:

  • Chicken boneless pieces – 500 gm
  • Ginger – 1 inch
  • Garlic – 4 cloves
  • Coriander leaves – 1/3rd cup
  • Curry leaves – 2 sprigs
  • Red chilli powder – 1 tsp
  • Kashmiri chilli powder – 2 tsp
  • Garam masala – ½ tsp
  • Lemon juice – 1 tbsp
  • Curd – 2 tbsp
  • Rice flour – 2 tbsp
  • Maida/bleached wheat flour – 2 tbsp
  • Salt – to season
  • Vegetable oil – for deep frying

Avocado dip:

  • Ripe avocado – 2 mashed well
  • Juice of one lemon
  • Salt – to season
  • Chilli flakes optional– ½ tsp

Salsa:

  • Ripe red tomatoes – 2 large chopped finely
  • Red onion – 1 chopped finely
  • Green chilli – 1 chopped finely
  • Salt – to season
  • Juice of ½ lemon

To finish off:

  • Cucumber – cut into thin slices
  • Wheat wraps

Instructions

To prepare chicken bezule:

  • Grind the aromatics i.e. ingredients 2-5 into a fine paste.
  • In a bowl, mix yoghurt, spice powders, rice flour, wheat flour, lemon juice and salt.
  • Add the chicken pieces into the marinade and mix thoroughly. Refrigerate for at least 2 hours (the more the better)
  • Heat oil in a large, deep pan and deep fry the chicken pieces.

To prepare avocado dip:

  • Mix mashed avocado with lemon juice. Season with salt and chilli flakes.

To prepare salsa:

  • Mix together ingredients 19-23.
  • .
  • To assemble the wrap, spoon the salsa, place the chicken pieces on top and then add the avocado dip, sliced cucumbers and a dash of lemon.

Notes

What I do to get the perfect salsa is put all the ingredients in a large bowl with a tight lid. And then its shake baby shake. Open up for a perfect juicy salsa