- 2 cups wheat flour
- 2 cups white flour
- Some water to knead the dough
- 1 tbspn ghee/ butter/ olive oil
Making and Frying:-
- Some loose flour
- Some ghee
- 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
- Salt to taste
- ½ tspn turmeric powder
- ½ – 1 tspn red chilli powder
- 1 tbspn vinegar
- 1 tbspn lemon juice
- ½ tspn ajinomoto (optional)
- 1 tspn Ayesha’s Kitchen Garam Masala
- 1 cup yogurt (sour)
- 1 tspn ginger garlic paste
- 4 tbspns olive oil
- A pinch of black pepper
- A pinch of methi leaves
- 6 tbspns yogurt
- 4 tbspns chopped coriander
- 2 tbspns chopped mint leaves
- 1 onion sliced
-Knead the dough for parathas and keep aside for 20 minutes at room temperature.
-For chicken filling, combine everything (except oil) in a mixing bowl and marinade for around 6 hours.
-Heat oil in a pan, add the marinated chicken. Stir and cook it on low heat for around 30 minutes.
-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.
-After 10 minutes, remove the coal and your filling is ready for paratha rolls.
-Now start frying parathas.
-Take a handful of kneaded dough and shape it round with all ends closed. Roll it flat like a roti with a rolling pin.
Now place it on a hot griddle and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.
-Take a tbspn of yogurt and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Add chicken in the middle of the paratha and roll it.
-Do the same with the rest of them.
-Place them in a dish and serve hot with chutney if you want to otherwise they taste so yum that you don’t need chutney.