Recipe: Chicken Paratha Roll

If you're craving a delicious, street-style spicy chicken paratha roll, this homemade version brings together juicy, flavour-packed chicken, crispy paratha, and a spicy, sweet and tangy chutney—all wrapped up in a handheld delight. Perfect for lunch, dinner, or a satisfying snack!

Ingredients

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast), cut into strips

• 2 tbsp yoghurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp red chilli powder

• 1 tsp cumin powder

• ½ tsp turmeric powder

• ½ tsp garam masala

• ½ tsp black pepper

• Salt to taste

• 2 tbsp oil (for frying)

For the Paratha:

• 2 cups whole wheat flour

• ½ cup all-purpose flour (optional, for a flakier texture)

• 1 tbsp oil

• ½ tsp salt

• Water, as needed (to knead the dough)

• Oil or ghee, for cooking

For the Chutney:

• ½ cup fresh coriander leaves

• ¼ cup fresh mint leaves

• 2 tbsp yoghurt

• 1 green chilli (adjust for spice preference)

• ½ tsp cumin powder

• ½ tsp salt

• 1 tsp lemon juice

For Assembling:

• ½ cup sliced onions

• ½ cup sliced cucumbers

• ½ cup shredded cabbage (optional)

• 2 tbsp mayonnaise or yoghurt (optional)

• Tamarind sauce (optional but highly recommended for that tangy yet slightly sweet kick)

• Chaat masala (for sprinkling

Instructions

1. Marinate the Chicken:

   • Mix all marinade ingredients in a bowl. Add the chicken and coat well.

   • Cover and let it marinate for at least 30 minutes (or overnight for better flavour).

2. Cook the Chicken:

   • Heat oil in a pan, add marinated chicken, and cook on medium-high heat until browned and fully cooked (about 8-10 minutes).

   • Set aside.

3. Prepare the Parathas:

   • Mix the flours, salt, and oil in a bowl. Add water gradually to form a soft dough.

   • Let it rest for 15-20 minutes.

   • Divide into equal portions, roll out thin parathas, and cook on a hot pan with oil/ghee until golden brown.

4. Make the Chutney:

   • Blend all chutney ingredients into a smooth paste. Add a little water if needed. If you prefer chutney with a runnier consistency, add a litter water. (Be careful not to add too much or you’ll have chutney dripping everywhere when you eat!)

5. Assemble the Rolls:

   • Spread green chutney and mayonnaise/yoghurt on the paratha.

   • Add cooked chicken, sliced onions, cucumbers, and cabbage.

   • Sprinkle chaat masala for extra flavour.

   • Squeeze some tamarind sauce on top.

   • Roll tightly and wrap in foil or butter paper for easy eating.

These spicy chicken paratha rolls are a burst of flavours—spicy, tangy, and slightly creamy. Serve with extra chutney or ketchup and a chilled drink. Perfect for a quick meal or even a picnic snack!