How to make shawarma at home

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Kids love shawarma. There is no doubt about it. However, as a parent you are worried about getting it from one of the many eatouts. You worry if the filling will be fresh, and if it is healthy for your kid.

Now wait, what if we told you that you could make this at home? Skeptical? Yes, you can really do it without the chicken-fat melting machine or the vertical spit. Here's how you do it.

Ingredients

For the wrap

¼ cup maida (all-purpose flour)

¼ cup wheat flour

¼ cup rice flour

¼ cup powdered ragi

3 tbsp curd

Salt as required

1 egg white

¼ cup hot milk

1 tsp yeast

1 tsp sugar


For the fill

½ kg chicken

¼ cup sliced cucumber

¼ cup sliced cabbage

¼ cup sliced carrot

¼ cup chopped tomato

2 tsp pepper powder

½ tsp chicken masala

Salt as required

2 tsp lemon juice

3 tsp mayonnaise

Preparation

Melt the yeast and sugar in ¼ cup of warm water

Add maida, rice flour, wheat flour and ragi powder to a bowl

Add salt, yeast mix, egg white, curds and warm milk to it, mix well

Pour hot water into the ingredients and knead thoroughly

The more you knead, the softer it becomes

Cover the dough with a moist cloth and keep aside for it to rise

Cook the chicken with salt, pepper powder and chicken masala

Once it cools, shred the chicken

Heat a pan and put the shredded chicken, salt and chopped vegetables till they are well cooked. (Note that no oil should be poured into the pan.)

Mix well with the lemon juice and pepper powder

Meanwhile, make dough into small balls the size of a lime

Roll them into flat breads and cook both sides, make sure the breads puff up

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