Chicken Malai Boti Paratha Roll || Chicken Roll Paratha || How to Make Malai Boti Paratha Roll with step-by-step photos
Chicken Malai Boti Paratha Roll is a popular, yummy, and mouth-watering snack. Everyone likes to have it with sauce and ketchup. You can use beef or mutton boti as well. This is not hard to make, but it is a bit of a long process.
You get an unforgettable taste of the meal that increases your appetite and makes you happy. Malai chicken roll paratha is made in two ways: Barbeque or cooking in a pan.
I'll just
give it to charcoal smoke to bring the smoky flavor. If you have enough
space for the barbecue at home, you can prepare Chicken Boti in the oven
as well. I am cooking it on the stove, simply. Firstly, we prepare the dough, so let's prepare...
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In a bowl, put plain flour with the other ingredients and mix them together. Now start kneading the soft dough by adding water little by little, and keep kneading for 10 minutes. Apply some drops of melted ghee over the dough, cover it with cling wrap, rest it for 30 minutes, and keep aside.
In a bowl, put chicken boneless with spices and mix them well, then add yogurt with cream, mix them together until well mixed, and cover it. Keep in the fridge for 30 minutes.
In the grinder, put tamarind with spices. Blend them well until smooth; take them out into a bowl, keep aside. Now the sauce is ready.
In a frying pan, add oil, heat it on medium flame, add chicken mixture, stir it for a minute, and allow to cook for 10 minutes on low to medium flame until water dries completely.
Heat the charcoal on the stove for 15 minutes, place any small steel/aluminum bowl in the center of the chicken boti pan, pour some ghee over the charcoal, and cover the lid firmly for 3 minutes; the coal smoke will give it a smoky flavor. Set aside.
Take the dough out of the bowl and knead the dough again with your oiled hand for a minute; some extra flour on the plate for dusting. and roughly divide the dough into equal portions(ball-sized depends on how thick you want to make the roties_Take one ball of dough and roll out with the help of a rolling pin approx 5-6 inches in a round shape
Apply butter/ghee over the roti with the brush and sprinkle some flour dust. Here starts the tricky part: fold the roti like a fan till you reach the end; now hold from the two opposite ends and tap the dough on the counter to stretch the roti. Further, to understand, follow the above figure.
Gently start rolling the roti like a snail, press the end gently in the middle, cover, and keep in the fridge for 20 minutes.
Preheat the Tawa for 10 minutes, warm the pan on medium flame,e add 1 tbsp ghee, and place the paratha; cook for 1-2 minutes and flip, add another 1 tbsp ghee/butter, and cook till golden brown (use additional ghee/butter if required). Cook for another 2-3 minutes. Paratha is Ready for rolling.
Assemble:
Now take one paratha, apply some sauce to the paratha, place the chicken mixture near the corner, lay the onion slices on top of the chicken mixture, and roll over the corner till the end.
Chicken Malai Boti paratha roll is a delicious and spicy roll. Chicken boneless cubes are marinated with cream, yogurt, spices, and green chilies, then BBQed on charcoal.
For Paratha Dough ingredients:
- 2 cups plain flour
- ½ tsp sugar
- 1/3 tsp, alt
- ¼ cup semolina
- 1 cup of lukewarm water
- 2 tsp ghee
- 11 tbspghee/butter for frying
Ingredients for Malai Chicken Boti:
- 400g chicken boneless thigh part
- ½ cup of yogurt
- ½ cup of cream
- 1 ½ tsp ginger garlic paste, freshly ground
- ½ tsp black peppercorn, freshly ground
- ½ tsp homemade garam masala
- 1 tsp red chili powder
- ½ tsp roasted and crushed cumin
- 1 tsp vinegar
- 1 tsp green chili paste, freshly ground
- 1/4 cup cooking oil
- 1, charcoal
- 1 large onion ring slice for filling
- Salt to taste
Roll Paratha Sauce ingredients:
- ½ cup tamarind pulp (Soaked in hot water for 1 hour
- 6 whole red chilies ( Soaked in water for 1 hour)
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp cilantro leaves
- 6 min leaves
- 1/3 tsp cumin seed
How to make the Roll Paratha?
- In a bowl put pl, put plain flour, salt, ghee, sugar, and semolina. Mix them together.
- Now start kneading the soft dough by adding water little by little
- Keep kneading for 10 minutes
- Apply a drop of melted ghee over the dough and cover it with cling wrap
- Rest it for 30 minutes and keep it aside
- In a bowl, put chicken boneless,ginger-garlic, red chili powder, salt, green chili, black peppercorn powder,garam masala, vinegar, and cumin. Mix them well
- Then add yogurt and cream, mix them together until well mixed, and cover them.
- Keep in the fridge for 30 minutes.
- In the grinder jar, add tamarind pulp, coriander, mint, sugar, salt, cumin, and soaked whole chilies.
- Blend them well until a smooth texture
- Take them out into a bowl and keep them aside
- Now the sauce is ready
- In a frying pan, add oil and heat it on a medium flame
- Add the chicken mixture and stir it for a minute
- Allow it to cook for 10 minutes on low to medium flame until the water dries completely.
- Heat the charcoal on the stove for 15 minutes
- Place any small steel/aluminum bowl in the center of the chicken boti pan
- Pour some ghee over the charcoal and cover the lid firmly for 3 minutes
- Coal smoke will give it a smoky flavor
- Set aside
- Take the dough out of the bowl & knead the dough again with your oily hands for a minute
- Take some extra flour on the plate for dusting
- & roughly divide the dough into equal parts(ball size depends on how thick you want to make the roties.
- Take one ball of dough and roll it out with the help of a rolling pin, approximately 5 to 6 inches in a round shape
- Apply butter/ghee over the roti with the brush and sprinkle some flour dust
- Here starts the tricky part: fold the roti like a fan till you reach the end, hold it from the two opposite ends, and tap the dough on the counter to stretch the roti.
- Further, to understand, refer to the figure above
- Gently start rolling the roti like a snail, gently press the end in the middle, cover, and keep in the fridge for 20 minutes.
- Preheat the Tava for 10 minutes.s
- Warm the pan on medium flame, add 1 tbsp ghee, and place the paratha. Cook for 1-2 minutes and flip.
- Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required); cook for a further 2-3 minutes.
- Paratha is Ready for Roll Paratha
- Now take one paratha to apply some sauce over it
- Place the chicken mixture near the corner
- Lay the onion slices on top of the chicken mixture
- Roll over the corner till the end
- Now the chicken roll paratha is ready for serving with ketchup and sauce.....
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