Kolkata is famous for roadside eateries and roll corners. There are varieties of rolls like egg roll, chicken roll, egg - chicken roll, chicken tikka roll, combination of the above mentioned ingredients, the list is endless, even vegetarian roll like paneer roll is available these days.
Chicken Roll originated in Kolkata, where spicy & cooked chicken cubes are placed & wrapped in parantha. A perfect recipe to enjoy in a get-together of family & friends.
Ingredients:
For Stuffing :
Chicken - 250 gms boneless chicken, skinned & cut into cubes
Yogurt / curd - 1 cup
Tandoori chicken masala - 11/2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Onion - 1/2 cup, sliced
Salt to taste
Mustard oil - 2 tbsp
Butter - 1 tbsp
For Paranthas:
Plain flour (maida) - 1 ½ cup
Salt to taste
Oil - 1 tsp
Water (as required, for kneading dough)
White oil, to fry the paranthas
Assembling :
Onions - 2 large. finely sliced (lengthwise)
Green chillies - 2, finely chopped
Tomato sauce
Chat masala
Lemon - 1 halved
Method :
Chicken stuffing:
Wash the chicken cubes and beat a little with a kitchen knife.
Sprinkle salt and mustard oil over the chicken pieces and rub altogether.Add tandoori chicken masala and garam masala powder.Whip the yogurt & pour over the chicken cubes and mix well. Marinate for at least 30 minutes.
Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them with 1/2 cup sliced onion, till tender and cooked thoroughly.
Making paranthas (for roll) :
Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into small ball.( for making roti / chapatti).
Take a rolling board, and roll out a circular parantha (a little thicker than ordinary roti / chapati).
Heat tawa and place the parantha on the heated tawa. Cook one side then flip to cook the other side.
Pour 1 tsp oil on the tawa and coat the parantha with the oil. Keep aside.
Remove the fried parantha from tawa . Keep aside.
Assembling the roll:
Place the parantha on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the parantha.
Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
Roll the parantha with the chicken stuffing firmly so that the chicken cubes do not fall.
Wrap the roll in a tissue paper and serve hot.............
Chicken Roll originated in Kolkata, where spicy & cooked chicken cubes are placed & wrapped in parantha. A perfect recipe to enjoy in a get-together of family & friends.
Ingredients:
For Stuffing :
Chicken - 250 gms boneless chicken, skinned & cut into cubes
Yogurt / curd - 1 cup
Tandoori chicken masala - 11/2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Onion - 1/2 cup, sliced
Salt to taste
Mustard oil - 2 tbsp
Butter - 1 tbsp
For Paranthas:
Plain flour (maida) - 1 ½ cup
Salt to taste
Oil - 1 tsp
Water (as required, for kneading dough)
White oil, to fry the paranthas
Assembling :
Onions - 2 large. finely sliced (lengthwise)
Green chillies - 2, finely chopped
Tomato sauce
Chat masala
Lemon - 1 halved
Method :
Chicken stuffing:
Wash the chicken cubes and beat a little with a kitchen knife.
Sprinkle salt and mustard oil over the chicken pieces and rub altogether.Add tandoori chicken masala and garam masala powder.Whip the yogurt & pour over the chicken cubes and mix well. Marinate for at least 30 minutes.
Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them with 1/2 cup sliced onion, till tender and cooked thoroughly.
Making paranthas (for roll) :
Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into small ball.( for making roti / chapatti).
Take a rolling board, and roll out a circular parantha (a little thicker than ordinary roti / chapati).
Heat tawa and place the parantha on the heated tawa. Cook one side then flip to cook the other side.
Pour 1 tsp oil on the tawa and coat the parantha with the oil. Keep aside.
Remove the fried parantha from tawa . Keep aside.
Assembling the roll:
Place the parantha on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the parantha.
Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
Roll the parantha with the chicken stuffing firmly so that the chicken cubes do not fall.
Wrap the roll in a tissue paper and serve hot.............
Sending this to Indrani's "Spotlight : Healthy Snacks" event hosted by me and Jagruti's "JCO- Monsoon of India" event hosted by Sayantani
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