Our classic desi food is essentially meat and roti, right? Or Sabzi and roti. But you know what I love about our cuisine? How we just combine two things and make something delicious. Such is the case with paratha rolls. It’s essentially your classic roti/paratha with meat, salad and chutneys all rolled in one, but the act of rolling everything together just elevates the flavors and allows them to truly combine, creating a memorable experience, which is why I make paratha rolls so often.
I love making these paratha rolls with this recipe, but I also substitute the chicken for my Malai Boti at times, and it turns out amazing. Don’t be scared of playing with the ingredients. Why husband hates onions, so I skip the pickled onions in his rolls and add sliced tomatoes and cucumbers instead. Something I like doing for meal prep is having a batch of this chicken marinated in my fridge and a jar of pickled onions ready, so whenever I’m hungry I just cook up some chicken fresh, and it tastes me less than 20 minutes to have a paratha roll.
Here’s what you’ll need for 8-10 Paratha rolls:
10 flour parathas (I use dawn parathas)
1 lb boneless chicken, cut into small pieces
1/4 tsp turmeric/haldi
1/2 tsp chilli powder
1/2 tsp garam masala
3/4 tsp salt
1 tsp yogurt
1 tsp ginger garlic paste
For the chutney:
4 Tblspn yogurt
2 Tblspn imlee chutney (tamarind chutney)
2 Tblspn mint chutney
For the onions:
1 red onion, thinly sliced
4 Tblspn water
4 Tblspn white vinegar
1/2 tsp salt
Start off by pickling the onions. In a small bowl add the onions, water, vinegar and salt. Cover and refrigerate till you’re ready to assemble the paratha rolls. You can even put them in a jar and keep the in the fridge for up to 2 weeks. In a small bowl, combine the yogurt, imlee and mint chutney. taste for salt and set aside.
Next marinate the chicken. In a medium bowl add the chicken, spices, yogurt and the ginger garlic paste and mix well. Cover and let it marinate for at least 30 minutes, overnight works great as well. To cook, heat 2 Tblspns of oil in a pan and sauté till the chicken is cooked through and has some color on it. To assemble, prepare the parathas according to package instructions. Spread some chutney on one half. Divide the chicken and onions between the parathas. Then roll tightly and secure with parchment paper/wax paper. You can make them a few hours in advance and keep them warm in the oven. For best results, serve immediately with extra chutney on the side.