Chicken paratha rolls are among the favourite street food in Pakistan now days. Someone from my page asked me for the recipe of mayo garlic rolls some time back, so here it is, my apologies for posting this recipes so late. If you don’t want to go through to hassle of making parathas you can always use frozen parathas. Hope you will enjoy making it.
500 gm boneless chicken (cut in small cubes)
1 tbsp ginger garlic paste
2 tsp red Chili Powder
2-3 tbsp lemon Juice
salt to taste
4 tbsp yogurt
1 tsp garam masala powder
1 tsp cumin seeds (crushed)
A pinch of tandoori food colour
2-3 tbsp oil
Small piece of coal
500 gm all purpose flour (maida)
2 tbsp ghee
Water to knead
Garlic mayo or mint raita
Finely sliced cabbage
Sliced onions and tomatoes (you can your finely slices carrots in place on tomatoes too)
1) Make a paste by combining all the ingredients. Rub this paste on all the chicken pieces, and let the chicken marinate for an hour.
2) Knead the dough and keep aside for 20-30 minutes.
3) Put the chicken pieces along with all the marinade in a pan, and let it cook on low-medium heat, turning once or twice until the chicken pieces get done. It will take 5-10 minutes to get ready.
4) Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminium foil in middle of the chicken pieces. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside. Remove the coal after 5 minutes. You can also bake or grill the chicken.
5) Make medium sized balls out of dough and using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and make parathas as you normally do
6) Now to assemble if you want to use mayonnaise just add 1/2 tsp garlic powder to ½ cup mayonnaise and mix well. Or you can use mint raita to spread on parathas . spread some salad over it. Place the chicken pieces in middle and roll the paratha. Repeat the same procedure with rest of the parathas and enjoy eating.