Chicken Roll is a delectable North Indian recipe made using all-reason flour, stir-fried chicken, yogurt, and a variety of veggies rolled into paranthas. On days you do no longer need to prepare a difficult meal, this delectable dish may be a savior. Rolls are pretty popular across India and they are often a fave night snack. Egg Roll, Kathi Kebab Roll, Mutton Roll, Paneer Roll, Potato Roll, or even Fish Roll are amongst its many versions. This easy roll recipe is made the use of chook and has the unforgettable aroma of Indian spices. You can also utilize your leftover parathas and chapatis in making this recipe. If you do now not like to apply all-purpose flour or maida, you may make it with complete wheat flour too. In reality, it may be made despite the leftover chook. All you need to ensure is that you use the proper amount of spices so that the flavor isn’t lost. Easy to percent and deliver, you can additionally take it to the workplace or put together it for picnics and day trips. A need to try roll recipe for all chicken enthusiasts!
Ingredients of Chicken Roll
200 gm chopped into cubes chicken
1 medium chopped tomato
1/2 pinch red chilli powder
2 tablespoon vegetable oil
1/2 cut into strips cucumber
1/2 tablespoon chopped coriander leaves
1 large thinly sliced onion
2 medium chopped green chilli
2 pinches garam masala powder
1 lemon wedges
1 teaspoon tomato ketchup
1 tablespoon green chilli sauce
1/2 teaspoon coriander powder
1 pinch powdered turmeric
2 pinches powdered black pepper
1/2 teaspoon garlic paste
1/2 teaspoon cumin powder
1 teaspoon low-fat yoghurt
1/2 teaspoon ginger paste
salt as required
1/2 tablespoon vegetable oil
1 cup all-purpose flour
1/2 cup water
For preparing this easy snack recipe, take a glass bowl and add coriander powder, black pepper, garlic paste, cumin powder, low-fat yoghurt, turmeric and ginger paste in it. Mix well. Add the freshly washed chicken pieces in the bowl and marinate them with the already added ingredients. Keep aside for a minimum of 1 hour or more.
Now heat oil in a frying pan over moderate flame. Add sliced onions and sauté them on medium flame until light brown in colour. Then add chopped tomatoes and cook for 2-3 minutes. Then add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes. Keep stirring in between. Add ½ cup of water.
Cover and cook until the chicken is done, stir in between. If the chicken is drying too much, sprinkle some more water. Once done add garam masala powder. Mix well and remove from heat. Keep it aside.
For the dough, mix well all-purpose flour, vegetable oil and salt. Now add water slowly, and knead a very smooth dough. Make 3 or 4 equal-sized balls out of it. On a lightly floured surface, roll out each ball into a round paratha (the thickness should be a little bit more than the regular chapatis or rotis).
Heat a Tawa on moderate flame and cook the paratha one at a time. Flip and cook both sides without oil first (cook for a minute in total), now add 1 tbsp oil for each side. Flip and cook until light brown spot appears. Avoid too much flipping as the parathas may get hard. Remove from heat and keep the parathas aside.
Now on a hot paratha, arrange some cooked chicken pieces in a row (make this line little apart from the centre). Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onions, cucumber and chopped coriander leaves. Add a few drops of tomato ketchup and chilli sauce.
Roll the paratha firmly and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll. Your street style ‘Chicken Roll’ is ready to eat. Enjoy!