Chicken paratha roll

CHICKEN PARATHA ROLL

Chicken Paratha Roll is a full feast that contain all the healthy benefit and scrumptious taste. It is set up in three stages. Right off the bat you manipulate batter to make a fine paratha, at that point chicken blend is cooked, the chutni that gives tart zesty flavor, and the Salad. Chicken Paratha Roll is an ideal dish that can be delighted in at supper or lunch at whatever point hunger strikes. It is anything but difficult to make Chicken Paratha Roll at home. You can locate the Chicken Paratha Roll formula in the portrayal. You can serve this delectable Chicken Paratha Roll with ketchup, chutney and some plate of mixed greens. Chicken Paratha Roll can be a sound food to expend during Ramadan at iftar. Attempt this formula at home.

Ingredients

FOR PARATHAS:

Universally handy FLOOR 2 CUPS

CURD AS REQUIRED (2-3 CUPS)

OIL 6 SPOONS

SALT ONE TEA SPOON

EGG ONE (OPTIONAL)

Heating POWDER HALF TEA SPOON

OIL FOR MAKING PARATHAS

MAKE A DOE BY mixing ALL THESE things.
COVER IT WITH wet CLOTH AND remain IT IN ROOM TEMPERATURE FOR ONE HOUR.

Of course KNEAD IT WELL AND KEEP IN FRIDGE FOR HALF AN HOUR.

MAKE SMALL SIZED BALL DAAR PARATHAS.

FOR CHICKEN:

BONELESS CHICKEN JULIAN CUT 3-4 CUPS

THICK CURD 2-3 CUPS

GARLIC GINGER PASTE 2 TABLE SPOONS

RED FOOD COLOR 1 TABLE SPOON

SOYA SAUCE 1 TABLE SPOON

VINIGER 1 TABLE SPOON

OIL 2 TABLE SPOON

RED Chili POWDER 2 TEA SPOON

SALT TO TASTE

SUGAR 1 TEA SPOON

Dark PAPER 1 TEA SPOON

TURMERIC POWDER 1 TEA SPPON

Marshaled POWDER 1 TABLE SPOON

ZEERA AND DHANIYA POWDER 1 SPOON

MARINATE CHICKEN IN ALL THESE INGREDIENTS FOR 5-6 HOURS. At that point COOK IT TILL IT BECOMES DRY AND SOFT.

FOR CHATNI:

THICK TAMERIND PURY 1 CUP

GREEN CHILLIES 8-10

PODINA + CORIANDER ONE CUP

TOMATO 2 NOS

ONION ONE CHOPPED

SALT TO TASTE

RED Chili POWDER 1 TABLE SPOON

ZEERA POWDER 1 TEA SPOON

LEMON JUICE 2 TABLE SPOONS

Grind all these Ingredients  and make a thick chutni

FOR SALAD:

ONION SLICES ONE CUP

TOMATO CHOPPED ONE CUP

CORIANDER ONE CUP

LEMON JUICE 2 TABLE SPOONS

Consolidate THESE INGREDIANTS AND MAKE SALAD.

Method

Presently TAKE A PARATHA, POUR 2-3 SPOON OF CHATNI ON IT (IN Center OF PARATHA, LENGTH WISE). PUT Cooked chicken meat on it and GARNISH WITH SALAD. By and by ROLL IT AND WRAP IN BUTTER PAPER. Present WITH KETCUP AND GREEN CHATNI.