Ingredients :
FOR PARATHAS:
ALL PURPOSE FLOOR 2 CUPS
CURD AS REQUIRED (2-3 CUPS)
OIL 6 SPOONS
SALT ONE TEA SPOON
EGG ONE (OPTIONAL)
BAKING POWDER HALF TEA SPOON
OIL FOR MAKING PARATHAS
MAKE A DOE BY COMBINING ALL THESE ITEMS.COVER IT WITH DAMP CLOTH AND KEEP IT IN ROOM TEMPERATURE FOR ONE HOUR.
THEN AGAIN 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 CHILLI POWDER 2 TEA SPOON
SALT TO TASTE
SUGAR 1 TEA SPOON
BLACK PAPER 1 TEA SPOON
TURMERIC POWDER 1 TEA SPPON
MUSTERED POWDER 1 TABLE SPOON
ZEERA AND DHANIYA POWDER 1 SPOON
MARINATE CHICKEN IN ALL THESE INGREDIENTS FOR 5-6 HOURS. THEN 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 CHILLI POWDER 1 TABLE SPOON
ZEERA POWDER 1 TEA SPOON
LEMON JUICE 2 TABLE SPOONS
GRING ALL THESE INGREDIENTS AND MAKE A THICK CHATNI.
FOR SALAD:
ONION SLICES ONE CUP
TOMATO CHOPPED ONE CUP
CORIANDER ONE CUP
LEMON JUICE 2 TABLE SPOONS
COMBINE THESE INGREDIANTS AND MAKE SALAD.
Chicken Paratha Roll Method :
1. Now take a paratha,
2. pour 2-3 spoon of chatni on it (in centre of paratha, length wise).
3. Put cooked chicken on it and garnish with salad.
4. Now roll it and wrap in butter paper.
5. Serve with ketchup and green chatni.