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Preparation:

  1. Preparation:

    • Heat the oil in a large skillet over medium heat. Add the ginger and garlic paste and cook it for 3 minutes, stirring often.
    • Add minced chicken, onions and green chillies and use a wooden spoon or a spatula to break it up while it cooks, cook about 3 minutes.
    • Stir in 1/2 cup of the Knorr Italian Tomato Base, chilli powder, Knorr Chicken Stock Powder, salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
    • Place the roll Patti on a flat surface. Top each roll Patti with 2 tablespoons of the chicken mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the chicken.
    • Roll up the roll Patti and fry in hot oil until golden brown and serve with the Tex Mex sauce