Zinger Paratha Roll

Ingredients

• 400 g Chicken (cut into strips for frying)
• 1 tsp Salt (for chicken marinade)
• 1 tsp Black pepper (for chicken marinade)
• 1 tsp Garlic powder (for chicken marinade)
• 1 tsp Onion powder (for chicken marinade)
• 1 tsp Paprika (for chicken marinade)
• 1 tsp Chilli powder (for chicken marinade)
• 1 tbsp Ginger garlic paste (referred to as 'pasta' in source)
• 0.5 tbsp Green chilli (optional, for chicken marinade)
• 2 cup All purpose flour (maida, for chicken coating)
• Oil (for deep frying chicken)
• 2 cup All purpose flour (maida, for paratha dough)
• 1 tbsp Ghee or oil (for paratha dough)
• 1 tsp Salt (for paratha dough)
• Water (as required for dough)
• 1 cup Mayonnaise (for sauce)
• 2 tbsp Yogurt (for sauce)
• 0.5 tsp Black pepper (for sauce)
• 0.5 tsp Salt (for sauce)
• 0.5 tsp Paprika (for sauce)
• 0.5 tbsp Chopped green chilli (for sauce)
• 1 tsp Hot sauce (optional, for sauce)

Steps

1. 1

   In a bowl, marinate the 400g of chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp chilli powder, 1 tbsp ginger garlic paste, and 1/2 tbsp green chilli (if using).

2. 2

   Prepare the coating by mixing 2 cups of all-purpose flour with the same set of spices used for the chicken marinade (salt, black pepper, garlic powder, onion powder, paprika, and chilli powder).

3. 3

   Thoroughly coat the marinated chicken pieces in the seasoned flour mixture.

4. 4

   Heat oil in a pan over medium-high flame and fry the coated chicken for 6-8 minutes until golden brown and crispy.

5. 5

   To make the paratha dough, combine 2 cups maida, 1 tbsp ghee or oil, and 1 tsp salt. Gradually add water as required to knead into a smooth dough.

6. 6

   Divide the dough into balls (pedas), roll them out, and cook on a griddle (tawa) with a little oil until both sides are cooked and slightly crispy.

7. 7

   Prepare the sauce by whisking together 1 cup mayonnaise, 2 tbsp yogurt, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tbsp chopped green chilli, and 1 tsp hot sauce (if using).

8. 8

   Assemble the roll by placing the fried chicken on a paratha, adding any desired vegetables (like onions), and drizzling generously with the prepared sauce.

9. 9

   Roll the paratha tightly and serve while warm and crunchy.

Notes

The author suggests adding any vegetables you like during assembly. The chicken should be fried at medium-high flame to ensure the 'flakes' (crispy coating) develop properly.

Nutrition per serving

• main
• fried chicken
• paratha roll
• street food
• spicy
• lunch
• dinner