How to make shawarma at home

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