Chicken Paratha Roll Recipe

Nida Shahrukh

Paratha roll recipe; with super yummicious flavour and desi masalajaat, traditionally known as Asian cuisine especially for lunch and breakfast. Easy to make with less time taken to process and authentic vibes of satisfaction.

Print Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course Tea Time Snacks, Lunch, Brunch, Breakfast, Kids Menu

Cuisine Asian, Desi, Pakistani, Indian

Servings 5 Persons

Calories 327 kcal

Ingredients

For Filling

1 tsp Black Pepper (crushed)
Salt to taste
1 tsp Paprika Powder
1 tsp Garlic Powder
1 tsp Red Chilli (crushed)
1 tsp White Pepper Powder
2 tbsp Hot Sauce
1 tbsp Soy Sauce
1 tbsp Vinegar
1/2 kg Chicken Cubes (boneless)
1 & 1/2 cups All Purpose Flour (sifted)
1/4 cup Corn Flour
1/4 cup Rice Flour
1/2 tsp Black Pepper (crushed)
Salt to taste
1 tsp Chicken Powder
1 tsp Red Chilli Powder
2 Eggs
1/4 cup Milk
Oil as required

For Dough

3 cups All Purpose Flour
7 tsp Oil as required
1 tsp Baking Powder
1 & 1/2 tsp Milk
1/2 tsp Salt
1 tbsp Sugar
2 tbsp Yogurt

Spice Sauce

6 tbsp Mayonnaise
3 tbs Sriracha Sauce
1/2 tsp Garlic Powder
1 tbsp Lemon Juice

Assembling

Parathey
Iceberg Shredded
1 Capsicum (julienne) (normal size)
1 Tomato (small pieces) (normal size)
1 Onion (small pieces) (normal size)

Instructions

For Chicken Filling

In a bowl, add crushed black pepper, salt, paprika powder,garlic powder, crushed red chilli, white pepper powder, hot sauce, soy sauce,vinegar and mix well.
Add chicken boneless cubes and give it a good mix and set asside marinate for 30 minutes.
In bowl, add all purpose flour, corn flour, rice flour,crushed black pepper, salt, garlic powder, chicken powder, red chilli powderand mix well and set aside.
In bowl, add eggs, milk and whisk well.
Now coat marinated chicken boneless cubes in dry flourmixture then dip in beaten eggs and coat in dry flour mixture.
In wok, heat cooking oil and fry chicken until golden brown.

Making Paratha For Roll

Make dough; mix flour, salt, sugar, baking powder and give ita good mix, then finely add yogurt, oil and milk, knead to make the dough,cover and keep for ½ hours.
Now take small balls, dust the surface with flour, roll theball, add 1 tsp oil, dust flour and roll it like a roll.
Now stretch and beat on the surface, then roll it like asnail.
Heat the flat pan, roll the dough and place it on the flatpan, cook one side and turn.
Now add oil on both side and cook till golden brown.
Now paratha is ready make 4 to 5 paratha with this.

Spicy Sauce Mixture

In a bowl, add mayonnaise, sriracha sauce, garlic powder,lemon juice and mix well to combine.

Assembling

On paratha, add iceberg, crispy fried chicken, capsicum,tomato pieces, onion and drizzle prepared spicy sauce and wrap with butterpaper and serve.

Notes

For leftover chicken can also be store in the refrigerator for the next 15 days.
Leftover paratha also is used for next time.
Be assure to use only vegetable oil and not any flavored oil to cook food.