A delicious and spicy chicken roll wrapped in a crispy puri paratha, served with tangy chutney and onions.
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Combine chicken, yogurt, ginger paste, garlic paste, red chilli powder, chilli flakes, roasted crushed zeera, garam masala, and salt. Marinate for at least 30 minutes.
Fry the marinated chicken on medium heat in 2 tbsp oil until the masala sticks to the chicken. Do not add additional water.
Blend imlee pulp, coriander leaves, red round chilli, garlic cloves, green chili, and salt until smooth.
In a bowl, whisk together lukewarm water, egg, salt, sugar, milk, and ghee.
Add sooji and maida, then knead the dough until smooth. Grease with some ghee.
Make small balls from the dough and flatten them into thin circular shapes.
Deep fry on medium heat in oil until golden brown.
Take a puri paratha, spread chutney, add chicken to one side, sprinkle some sliced onion, and roll.
Serve with additional chutney and onion.
For a more intense flavor, marinate the chicken overnight.
Ensure the oil is hot enough before frying the puri paratha to achieve a crispy texture.
How can I make Chicken Chutney Rolls gluten-free?
To make Chicken Chutney Rolls gluten-free, you can substitute the maida (all-purpose flour) with a gluten-free flour blend. Additionally, ensure that the other ingredients, such as the yogurt and chutney, are also gluten-free. This way, you can enjoy a delicious roll without gluten.
What are some good side dishes to serve with Chicken Chutney Rolls?
Chicken Chutney Rolls pair wonderfully with a side of crispy salad or a refreshing cucumber raita. You can also serve them with extra chutney for dipping or a tangy pickled vegetable side to enhance the flavors.
How should I store leftover Chicken Chutney Rolls?
To store leftover Chicken Chutney Rolls, wrap them in aluminum foil or place them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over medium heat until heated through, ensuring the paratha stays crispy.
Can I use chicken thighs instead of chicken breast for this recipe?
Yes, you can definitely use chicken thighs instead of chicken breast for Chicken Chutney Rolls. Chicken thighs will add more flavor and moisture to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What can I substitute for the imlee pulp in the chutney?
If you don't have imlee (tamarind) pulp, you can substitute it with a mixture of lemon juice and brown sugar to achieve a similar tangy and sweet flavor. Alternatively, you can use store-bought tamarind paste, adjusting the quantity to taste.
