This is a wonderful recipe, Chicken Paratha Roll is one of the top hot finger food of Pakistanis, especially Lahoris. We get them in Liberty Market and many other places. Do try my recipe and let me know your comments about it ……
- 2 cups white flour
- 2 cups wheat flour
- Some water to knead the dough
- 1 tbspn ghee/ butter/ olive oil
Making and Frying:-
- Some loose flour
- Some ghee
- 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
- Salt to taste
- ½ tspn ajinomoto (optional)
- 1 tspn Ayesha’s Kitchen Garam Masala
- ½ tspn turmeric powder
- ½ – 1 tspn red chilli powder
- 1 tbspn vinegar
- 1 tbspn lemon juice
- 1 cup yogurt (sour)
- A pinch of black pepper
- A pinch of methi leaves
- 1 tspn ginger garlic paste
- 4 tbspns olive oil
- 6 tbspns yogurt
- 2 tbspns chopped mint leaves
- 4 tbspns chopped coriander
- 1 onion sliced
-Knead the dough for parathas and keep aside for 20 minutes at room temperature.
-And for chicken filling, Combine everything (except oil) in a mixing bowl and marinade for around 6 hours.
-Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
-Take off the lid and cook on medium – high heat for 10 minutes with constant stirring. Remove from heat.
-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.
-After 10 minutes, remove the coal and your filling is ready for paratha rolls.
-Now start frying parathas.
-Take a handful of kneaded dough and shape it round with all ends closed. Use loose flour to do all this smoothly.
-Now roll it with a rolling pin.
-Apply some ghee on it and start rolling it. Roll with your hands like a snake. Then shape it like a snail by tucking the last part underneath.
-Roll it flat like a roti.
-Now place it on a hot griddle and when it starts changing its colour, flip it over. Now glaze it with some ghee and then flip over again. Glaze the other side with ghee and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.
-Take a tbspn of yogurt and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it.
-Do the same with the rest of them. This recipe will make 4.
-Place them in a dish and serve hot with chutney if you want to otherwise they taste so yum that you don’t need chutney.