Chicken Paratha Roll Recipe

Chicken Paratha Roll is a full meal that comprise of all the nutritional value and delicious taste. It is prepared in three steps. Firstly you knead dough to make a fine paratha, then chicken mixture is cooked, the chutni that gives tangy spicy flavor, and the Salad. Chicken Paratha Roll is a perfect dish that can be enjoyed at dinner or lunch when ever hunger strikes. It is very easy to make Chicken Paratha Roll at home. You can find the Chicken Paratha Roll recipe in the description. You can serve this delicious Chicken Paratha Roll with ketchup, chutney and some salad. Chicken Paratha Roll can be a healthy food to consume during Ramadan at iftar. Try this recipe at home.

recipe

Person Person

As Desired

time Time

1:00 - 0:25

comments Comments

37

reviews Views

113630

star Rating

ratingratingratingratingrating

submit Submited by

Lubna Arshad from Lahore
Ingredients
  1. FOR PARATHAS:
  2. ALL PURPOSE FLOOR 2 CUPS
  3. CURD AS REQUIRED (2-3 CUPS)
  4. OIL 6 SPOONS
  5. SALT ONE TEA SPOON
  6. EGG ONE (OPTIONAL)
  7. BAKING POWDER HALF TEA SPOON
  8. OIL FOR MAKING PARATHAS
  9. MAKE A DOE BY COMBINING ALL THESE ITEMS.COVER IT WITH DAMP CLOTH AND KEEP IT IN ROOM TEMPERATURE FOR ONE HOUR.
  10. THEN AGAIN KNEAD IT WELL AND KEEP IN FRIDGE FOR HALF AN HOUR.
  11. MAKE SMALL SIZED BALL DAAR PARATHAS.
  12. FOR CHICKEN:
  13. BONELESS CHICKEN JULIAN CUT 3-4 CUPS
  14. THICK CURD 2-3 CUPS
  15. GARLIC GINGER PASTE 2 TABLE SPOONS
  16. RED FOOD COLOR 1 TABLE SPOON
  17. SOYA SAUCE 1 TABLE SPOON
  18. VINIGER 1 TABLE SPOON
  19. OIL 2 TABLE SPOON
  20. RED CHILLI POWDER 2 TEA SPOON
  21. SALT TO TASTE
  22. SUGAR 1 TEA SPOON
  23. BLACK PAPER 1 TEA SPOON
  24. TURMERIC POWDER 1 TEA SPPON
  25. MUSTERED POWDER 1 TABLE SPOON
  26. ZEERA AND DHANIYA POWDER 1 SPOON
  27. MARINATE CHICKEN IN ALL THESE INGREDIENTS FOR 5-6 HOURS. THEN COOK IT TILL IT BECOMES DRY AND SOFT.
  28. FOR CHATNI:
  29. THICK TAMERIND PURY 1 CUP
  30. GREEN CHILLIES 8-10
  31. PODINA + CORIANDER ONE CUP
  32. TOMATO 2 NOS
  33. ONION ONE CHOPPED
  34. SALT TO TASTE
  35. RED CHILLI POWDER 1 TABLE SPOON
  36. ZEERA POWDER 1 TEA SPOON
  37. LEMON JUICE 2 TABLE SPOONS
  38. GRING ALL THESE INGREDIENTS AND MAKE A THICK CHATNI.
  39. FOR SALAD:
  40. ONION SLICES ONE CUP
  41. TOMATO CHOPPED ONE CUP
  42. CORIANDER ONE CUP
  43. LEMON JUICE 2 TABLE SPOONS
  44. COMBINE THESE INGREDIANTS AND MAKE SALAD.
Method
  • NOW TAKE A PARATHA, POUR 2-3 SPOON OF CHATNI ON IT (IN CENTRE OF PARATHA, LENGTH WISE). PUT COOCKED CHICKEN ON IT AND GARNISH WITH SALAD. NOW ROLL IT AND WRAP IN BUTTER PAPER. SERVE WITH KETCUP AND GREEN CHATNI.
Reviews & Discussions