Yummy Traditional : Snack and Fried

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Egg Roll Paratha || Egg Roll || How to make egg roll paratha with step-by-step photos

Egg Roll Paratha is a delicious and quite mouth-watering breakfast, brunch, or dinner recipe. It is one of the most loved snacks of all groups of people. Delicious milky flaky flatbread covered with egg on one side and filled with a tartar sauce salad. A tiny dollop of ketchup, and it's wrapped casually

This wholesome egg roll makes for a great meal and can be given in a kid’s tiffin box. To make this egg roll paratha, you can use ready-made paratha or frozen paratha as well.

I have included the recipe to make milky, flaky layers of paratha as well in this post. You can also check out a detailed post on making BALDAR PARATHA.

There are many ways to make egg roll paratha. I often saw some people add chopped veggies to the egg mixture and then pour it over the half-cooked paratha. This is not a roll; this is called an egg paratha. I have already shared EGG PARATHA in my previous post. And now I am sharing another version of the egg roll paratha. Hopefully, you guys love it.

What kind of Paratha do you need in an egg roll paratha?

It’s a layered paratha prepared with all-purpose flour. You can surely use whole-wheat flour. The taste will obviously change a bit based on that. Fry the paratha in a cast-iron pan, as it helps in creating a lovely golden crust on the paratha.

What filling goes in Egg Roll Paratha?

Egg Roll Paratha can have different kinds of fillings. The most popular one is a tartar sauce salad of thinly sliced tomato, lettuce, cabbage, and cucumber with some green jalapeno pickles for heat and cilantro for a refreshing flavor. A hint of black pepper and lemon juice to bring it all together! Apart from this filling, you can also find chicken or mutton-filled egg rolls.

For more Similar Recipes:

Chicken malai boti roll paratha

Cheese bread

If you have tried this Egg Paratha Roll, don’t forget to rate the recipe. You can also follow me on social media.

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To begin this recipe, firstly knead the dough for paratha. It combines all ingredients in the thaal flour, salt, and butter. Stir to mix up.

Begin to knead the dough by adding enough warm milk little by little; knead it to a soft dough, but not sticky or loose.

Leave it to rest for around 30 minutes, cover, and keep it aside.

Meanwhile, peel and cut the salad and keep it aside.

In a bowl, add mayonnaise, then add lemon juice, black pepper, and salt. Stir to combine very well. Next, add jalapeno pickles.

And mix up well

Add the chopped salad to the tartar sauce.

Give it a good stir, and set it aside.

Cut the dough into equal portions.

And give a ball shape to each portion.

Flour the rolling area. Take one dough ball at a time and flatten it between your palms.

Roll the dough ball into a very thin sheet, almost transparent. Don’t worry about the shape, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife, then apply ghee over the strips.

Then sprinkle flour and start pleating from one edge to another.

Rotate the dough to the end neatly.

Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.

Place a cast-iron pan or any heavy-bottom skillet on medium heat. While the skillet heats up

Roll the shaped dough into a medium circle evenly.

Remember to roll gently from the center outward.

Place the rolled paratha on the medium-hot skillet. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.

Cook for one minute while gently pressing. Make sure to press the edges, as that part takes more time to cook. Flip and cook for 1 minute.

Continue flipping and cooking until you see golden brown spots all over.

Take them off the skillet and place them on the kitchen tissue.

Prepare all parathas this way.

Whisk the eggs with red chili powder, salt, and black pepper powder.

Heat the large pan or griddle with a little oil, and pour the egg mixture.

And spread around the pan. Next, immediately place the cooked paratha on top of the egg mixture.

Gently move it around so that the bottom gets covered in the egg.

Cook for a few seconds and carefully flip it around.

Prepare the rest of the egg paratha the same way.

Take one egg paratha and lay the prepared tartar sauce salad in the center of the paratha. Drizzle some tomato ketchup over the salad. Roll the paratha tightly.

Wrap it with parchment paper. Make sure to seal the bottom.

Cut the egg roll paratha in half.

Transfer the egg roll paratha to the serving plate/tray.

Delicious and mouth-watering egg roll paratha is ready to serve with a hot cup of tea.

Chicken Chapli Kabab Recipe

Chicken Chapli Kababs || Chapli Kababs Recipe || How to Make Chicken Chapli Kabab with Step-by-step Photos

Chicken Chapli Kababs are another version of Peshawari chapli kababs, which are prepared with lamb, beef, or mutton meat, but the authentic Peshawari chapli kabab is made with lamb meat and some fat. This chapli kabab is prepared with the same ingredients, just using chicken meat rather than lamb/beef.

Chicken chapli kabab is absolutely tender chicken keema meat infused with such flavorful spices and given a flat disc shape resembling a patty. Make these minced chicken kababs easily in a skillet with drizzles of oil. A perfect candidate for barbecue parties, this Chapli Kabab just melts in the mouth every single time.

To be very honest, these chicken chapli kababs aren’t a substitute for Peshawari chapli kabab; even then, it’s delicious and succulent in its place. The reason is that I used thigh meat in this recipe instead of breast pieces, because thigh meat is a soft, tender, and juicy part of the chicken, so I prefer using thigh meat if it is available easily in your area.

Chicken chapli kababs are simple and easy to make, and you can store them for around 1-2 weeks. Also shared chapli kabab masala powder in my previous recipes

Additionally, I would like to tell my readers that in the forthcoming days, I am going to share short videos of recipes on my blog along with photos, so that you can get a better understanding of my recipes

Chicken Chapli Kabab ingredients:

Chicken keema or chicken meat: using thigh meat; the finer, the better

Spices: I added chapli kabab masala powder, but you can add roasted cumin and coriander seeds, pomegranate seeds, red chili flakes, salt, citric acid, black peppercorn, fennel seeds, red chili powder, and ginger garlic powder

Tomatoes: choose juicy ripe tomatoes for the best flavor and no excessive tang

Roughly chopped coriander and mint: these chopped herbs are an essential part of this recipe. Never think of skipping it; it is so typical of the chapli kabab recipe that makes it complete.

Onion: chop them finely for the best results. You can either use a white onion or a red onion.

Ginger+garlic powder: If you don’t have powders, add freshly ground ginger garlic paste

Green chilies: These kababs are best served spicy and hot

You may omit them if you hate spicy food

Egg: In this recipe, egg is a must; it boosts the fat content of the meat and makes the kababs so juicy and tender

Tips to Make the Best Chicken Chapli Kabab:

To better understand the chapli kabab recipe, consider the following important points:

1. **Minced Meat and Fat**: Using minced meat with some fat is crucial, as the fat keeps the kababs tender, moist, and juicy. If you are using lean chicken keema, add some extra fat (the soft white oily parts) from regular chicken meat. Process both the keema and the extra fat in a food processor.

2. **Importance of Eggs**: Do not skip the eggs in this recipe. While many people avoid eating eggs due to health concerns or personal preferences, they are essential for authentic chapli kababs. The eggs contribute significant fat content, making the kababs juicy and tender, especially if the chicken mince is very lean.

3. **Let It Rest**: After mixing all the ingredients with the chicken mince, allow the mixture to rest in the fridge for at least 30 minutes. This step is essential, even if you’re short on time, as it helps firm up the mince, making it easier to shape the patties.

4. **Fresh Herbs**: Adding chopped fresh coriander and mint enhances the flavor of the kababs, so it is important not to skip this ingredient.

5. **Shaping the Kababs**: The chicken chapli kababs will be sticky and soft, which is perfectly normal. Avoid adding breadcrumbs; instead, moisten your palms with a few drops of water or oil before shaping the kababs. This technique makes it much easier to form them.

6. **Cooking Temperature**: Cooking at medium heat is vital for this recipe. It allows the kababs to cook slowly and evenly, ensuring they remain juicy and moist.

Following these tips will help you achieve delicious chapli kababs!

For more Delicious Kabab Recipes:

Lauki kabab

Fish kabab

Shami kabab

Handi kabab

Resha kabab

Kache keema kabab

Gola kabab

If you have tried this Chicken Chapli Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare this recipe, firstly rinse the chicken mince and strain it out through a colander to make sure all moisture gets removed; otherwise, your kababs will be shrunk.

If you do mince at home, then first wash the chicken, pat the meat dry, and then mince.

Take all the veggies and prepare them all.

Separate the yolk and white of the egg.

Beat the egg white with orange color. Heat the oil and fry the egg white. Scramble them into tiny pieces with the help of a wooden spatula.

Take the chicken mince in a clean mixing bowl. Next, add ginger garlic paste to the chicken mince. Stir to mix up very well, then combine chapli kabab powder, chopped onion, and egg yolks.

Then add chopped tomatoes, coriander, mint leaves, maize flour, chopped green chilies, and scrambled eggs.

Mix up the chicken mince with the masala very well for 3-4 minutes.

Until everything is incorporated. At this point, adjust the spice and salt if needed.d

Keep the minced dough in the fridge for 30-40 minutes.

Place a skillet over medium heat and pour about 1-2 tbsp oil for frying a batch of chapli. Allow the oil to become moderately hot.t

In the meantimeee, the bowl of dough. Grease your palm with oil or wet it with water. Divide the equal portions of the kabab dough.

Shape it into a patty by pressing gently with your fingers.

Prepare all patties and place them on the tray or plate.

When the oil becomes moderately hot, slide the patties into the hot oil. Fry over medium heat until golden on both sides; it should take you about 10 minutes or a little more.

Fry 3-4 kababs in a single batch; do not overcrowd. Place the kitchen paper to remove excessive oil.

Chicken chapli kababs are ready to be transferred to the serving plate.

Serve hot with chutney and naan.

Egg Roll Paratha Recipe

Chicken Chapli Kabab Recipe

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