Chicken Paratha Roll is very devious. A complete dinner with all the necessary nutrients and mouthwatering flavor is a chicken paratha roll. Three steps are taken to prepare it. Before cooking the chicken mixture, chutni, which adds a tangy, spicy flavor, and salad, you must first knead the dough to form a perfect paratha. When hunger comes, the ideal meal is a chicken paratha roll, which may be eaten for lunch or dinner. Homemade Chicken Paratha Rolls are quite simple to make. The recipe for Chicken Paratha Rolls is included in the summary. With ketchup, chutney, and a side of lettuce, you can serve this delectable Chicken Paratha Roll. When having iftar during Ramadan, chicken paratha rolls might be a nutritious option. At home, try this recipe.
Table of Contents
Chicken Paratha Rolle Recipe
Chicken Paratha Roll ingredients
A boti roll consists of three parts.
- Chicken that has been cooked in yoghurt, lemon juice, ginger, and other seasonings
- A green chili, yoghurt, and spice-based chutney.
- A mixture of mint and cilantro with crunchy onions.
Fantastic things happen when all three come together.
Can I Prepare a Boti Roll in Advance?
Due to its simplicity and low preparation requirements, this Boti Roll has found its way onto menus for picnics, cottage weeks, and busy workweeks. I put it together the night before, cover it in foil or wax paper, and take it on the go when I make it for a picnic. At room temperature, they taste great. When I prepare them to bring to the cottage, I marinade them the day before, make the chutney, and chop the onions (please put them in separate containers). When it’s time to eat, I reheat the parathas, prepare the chicken, and assemble everything.
What could I pair chicken paratha rolls with?
A tasty, nutritious side salad? I kid. A tiny bit. Although a side salad is always a good idea, there are just two pairings for the traditional Boti Roll.
- Masala Fries – Simply take your preferred brand of frozen fries and sprinkle with chaat masala and a dash of garam masala.
- My personal preference is plain fries (or masala fries) with garlic mayo (recipe below).
Making Quick and Simple Pakistani Garlic Mayo
While making aioli from scratch is possible, this quick remedy Garlic mayo does not let you down. Simply combine a half-cup of mayo with two tablespoons of cold water, one tablespoon of lemon juice, a few minced garlic cloves, and a dash of salt. Yum.
Ingredients
- 6 pre-made parathas
- cooked per Package
- Instruction ( for you if you like)
- prefer very packed rolls
Infusion for Chicken
- 1 chicken pound
- 1/2 cup yoghurt
- Lemon juice, 2 tablespoons (half a lemon)
- Red Chili Powder, 1 teaspoon
- 1/tsp. Salt
- 5 teaspoons each of ginger and garlic paste
- Garam Masala, 1 teaspoon
- 1-2 green chilies, minced, or 1 teaspoon green chili paste
- Cumin powder, 1 teaspoon
- Coriander Powder, 1 teaspoon
- 1 piece of coal (optional) for smoking
- While grilling, skewers made of wood that have been soaked in water or oil
Chutney
- Yoghurt, 1 cup
- Red Chili Powder, 1/2 tbsp.
- 1/4 cup Cumin Powder
- 12–34 tsp. Salt
- 1/9 cup lemon juice
- 2 to 3 green peppers
- 4-5 leaves of mint
- Chaat Masala, 1 teaspoon
Onion
- 1 onion
- 2 tablespoons of chopped mint
Instructions Chicken
- Chicken should be cut into 1-inch pieces, combined with all the marinade ingredients, and left for at least 2 hours or perhaps overnight. Make your chicken pieces smaller if you only have a short period of time to marinate.
- Cook the chicken in a hot saute pan with 2 to 3 tablespoons of oil, stirring regularly, until fully done. If grilling the chicken, just thread it onto wooden skewers that have been presoaked and heat it through for a few minutes on each side.
- Coal should be heated until hot red spots appear. After that, put the coal on a piece of oil (or an onion skin) in your sauté pan, drizzle some oil on top, and cover the dish with an onion skin right away.
Chutney
- All the chutney ingredients plus half of the yoghurt (12 cup) should be combined and pureed in a small blender. The remaining yoghurt should be stirred in to avoid the chutney from becoming too watery. The seasoning should be adjusted to taste; this chutney should be hot.
Onion Blend
- Your onion should be thinly sliced and soaked in cold water for 30 minutes to remove any bitterness.
- Drain, then incorporate the mint.
Assembly
- Lay out your paratha on a spotless surface, then arrange the chicken pieces, onion mixture and chutney in a line. The paratha should be rolled up, wrapped in foil or paper, and served with additional chutney on the side. We always enjoy fries and garlic mayo (recipe in post).
- A wrapped paratha roll can be heated in the oven to
Notes:
I normally get 6 rolls from this recipe comfortably; if you prefer thicker rolls, you may add additional chicken, but be careful when rolling.
The white flaky parathas, not the darker home-style parathas, are the best store-bought parathas for these rolls.
