A delicious and spicy chicken roll wrapped in a crispy puri paratha, served with tangy chutney and onions.
Ingredients
For dough
Maida3cups
Sooji3/4cup
Salt1tsp
Sugar1 1/2tbsp
Ghee2tbsp
Milk1/2cup
Lukewarm water1/2cup
Egg1piece
Oil for frying
For chicken marination
Chicken boneless500g
Yogurt4tbsp
Ginger paste1/2tsp
Garlic paste1/2tsp
Red chilli powder3/4tsp
Chilli flakes1tsp- Roasted crushed zeera1tsp
Garam masala3/4tsp- Salt to taste
For chutney
Imlee pulp1/2cup
Coriander leaves1/2cup- Red round chilli6piece
- Garlic6clove
Green chili2piece- Salt to taste
Nutrition (per serving)
Calories
521.7kcal (26.08%)
Protein
29.0g (58%)
Carbs
58.7g (21.33%)
Sugars
6.0g (12%)
Healthy Fat
10.1g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Chicken Chutney Roll
Marinate the chicken
- Step 1
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.
Cook the chicken
- Step 1
Fry the marinated chicken on medium heat in 2 tbsp oil until the masala sticks to the chicken. Do not add additional water.
Prepare the chutney
- Step 1
Blend imlee pulp, coriander leaves, red round chilli, garlic cloves, green chili, and salt until smooth.
Make the dough
- Step 1
In a bowl, whisk together lukewarm water, egg, salt, sugar, milk, and ghee.
- Step 2
Add sooji and maida, then knead the dough until smooth. Grease with some ghee.
Prepare the puri paratha
- Step 1
Make small balls from the dough and flatten them into thin circular shapes.
- Step 2
Deep fry on medium heat in oil until golden brown.
Assemble the rolls
- Step 1
Take a puri paratha, spread chutney, add chicken to one side, sprinkle some sliced onion, and roll.
- Step 2
Serve with additional chutney and onion.
Nutrition (per serving)
Nutrition (per serving)
Calories
521.7kcal (26.08%)
Protein
29.0g (58%)
Carbs
58.7g (21.33%)
Sugars
6.0g (12%)
Healthy Fat
10.1g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
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.
FAQS
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.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia