Chicken Paratha Roll

Chicken paratha is a popular South Asian food. It is usually served in the dinner, can also be served in the lunch time. In breakfast, paratha is consumed either alone or with chickpeas. Majority of the South Asians love chicken paratha rolls, with almost all the Pakistani restaurants reserve the right to serve in their menus.

INGREDIENTS

FOR CHICKEN

Chicken 250g

Red chili powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Salt 1/2 teaspoon

Cumin powder 1teaspoon

All spice powder 1/2 teaspoon

Yoghurt 2 tablespoon

Oil 2 tablespoon

Ginger and garlic paste 1 tablespoon

Onion 1 medium sized.

FOR TAMARIND AND MINT CHUTNEY

Mint leaves 1/2 bunch

Green chilies 10

Garlic cloves 4

Red chili powder 1 teaspoon

Tamarind 1/4 cup

Salt 1 teaspoon

Cumin powder 1 teaspoon

Yoghurt 2 tablespoons

FOR PARATHA

All-purpose flour 2 cups

Water as needed

Salt 1/2 teaspoon

Oil 1/2 teaspoon

METHOD

·         First of all, wash and dry chicken for 10 minutes, allow all the water to drain through the strainer.

·         Marinate the chicken in all the ingredients mentioned above, that is chili powder, salt, turmeric, yoghurt, cumin powder, ginger and garlic and all-spice powder. Keep aside for half an hour.

·         Meantime, make the dough for the paratha using the salt water and all-purpose flour, knead it soft. When the dough is soft, wet the fingers with oil and mix it well with the dough.

·         Keep it aside for 30 minutes.

·         Make the chutney by grinding together the mint leaves, green chilies, garlic cloves, add tamarind and yoghurt to aid in grinding, add water as needed. To the grinded paste add salt, cumin powder and red chili powder and mix well.

·         Now, flat the dough with the rolling pin and roll the dough on the rolling table and cut small portions out of it.

·         Make the round parathas of the individual small portions and deep fry them in hot oil.

·         Place the chicken in the center of the paratha, add onions, mint and tamarind chutney, wrap it and serve hot!

YOU MUST KNOW

When you are making dough for the paratha, be careful that it must be flat and thin, and of uniform appearance. Do not try to overcook otherwise it will turn out to be crispy and brittle which tend to break when you try to wrap it. Just turn them twice and when it tends to swell and rise, take them out and drain oil.

The quantity of two cups of all-purpose flour will make 8 small sized parathas or 6 large parathas.