When your parents are off to a wedding and leave you in charge of dinner, what do you do? You make roll parathas! And go a bit overboard and make three types of chutneys too. And salad.
Roll parathas are a popular street food here in Pakistan. My favorite is the one from TRP (Taimoori Roll Paratha) in Islamabad. Their hot parathas filled with succulent pieces of chicken tikka and loads of yummy chutney are to die for!
That fateful day, I craved a roll paratha with all my being but was too lazy to go out. So, I made my own roll parathas, and they turned out…wait for it…even better than TRP (if I do say so myself)! These parathas are fresh, tangy and super filling; a complete balanced meal all in one wrap. Save yourself some time and money, and try this homemade version of roll parathas, and quell those cravings!
These enticingly tangy roll parathas take only a few minutes to prepare, provided you have all the prep done beforehand. I have used store-bought frozen parathas here, which makes the whole ordeal even quicker. You could go ahead and make your own parathas with flour, salt, warm water, and clarified butter (aka ghee). I always opt for MonSalwa when it comes to parathas. They are somewhat reasonably priced and are super flaky and taste amazing.
Marinate the boneless chicken pieces in all of the spices and little bit of salt and leave it in the refrigerator for at least half an hour. You can even marinate it the night before and just fry it or grill it the next day. I smoked the chicken in the end, which is totally optional, but I do recommend it. The burning coal leaves the most exquisite BBQ flavor in your chicken, and leaves your kitchen smelling like a real roadside BBQ joint.
The condiments are all up to you. You can put any sort of chutney in, however much you like. I used tamarind and alu bukharay ki chutney, both of which I usually always have on hand. I fill up jars of the chutneys and freeze them for future roll parathas emergencies. I also made a fresh mint yogurt raita to accompany the roll parathas. It’s just yogurt, pinch of freshly ground black pepper, ground coriander, salt and chopped up mint leaves.
If you want, I can put up a detailed post on the chutneys next. Just let me know in the comments box below.
Grill the parathas till golden brown. Top each one with some fresh salad leaves, pickled onion, and cucumber. Then pile on the juicy bits of chicken, along with drizzles of chutneys. Top it off with some fresh coriander leaves, and squeezes of lemon or lime juice. Wrap it all up in a piece of parchment paper for the authentic TRP style or just prick in some toothpicks to help hold the entire thing. And tada! There you have it….homemade roll parathas ready in a jiffy. Now clear away all the mess before parents return home o.o
Chicken Roll ParathasYields: 8 parathasIngredients8 frozen roll parathas, store-bought or homemadeFilling400g boneless chicken, cut in cubes1 teaspoon red chili powder½ teaspoon black pepper½ teaspoon allspice or garam masala powder1 tsp salt¼ teaspoon turmeric powder1 tsp ground cumin1 tsp ginger garlic paste2 Tablespoon plain yogurt, heaped2 Tablespoon oilExtras (see Notes below)1Tamarind chutney (imli ki chutney)Plum chutney (alu bokharay ki chutney)Mint yogurt raitaOnion2Cucumber, slicedSalad leaves, slicedDirections:Marinate the chicken in all of the filling ingredients mentioned above except the oil, for at least half an hour or overnight. Pan-fry the marinated chicken in 2 Tablespoon of oil, till it is tender and juicy. Give it the smoke of coal.3 Set aside.Heat a griddle and drizzle some oil. Fry the parathas on low-medium heat till golden brown on both sides.To assemble the parathas, take a prepared parathas, place nits of chicken in the middle, top with onion rings, cucumber, the salad leaves. Drizzle chutney and raita. Squeeze some lemon juice. Roll tightly, and keep it in place with toothpicks.Serve hot alongside some mango slices.Notes1. These are my preferred choice of fillings. You can omit or substitute with anything you like; tomatoes, mint leaves, green onion, mango relish, lettuce…2. Slice the onion thinly in the form of rings. Squeeze some lemon juice, and toss well.3. For the smoke: put the burning coal on a piece of bread on top of the chicken. Drizzle with oil and immediately cover the pan. |
I’m drooling over how amazing these look!
LikeLike
Thankyou Sarah! 🙂
LikeLike
Can you please give the recipe of chutneys too?
LikeLike
Sure. I’ll try to put up a chutney post later this week.
LikeLike
I think I just died. Paratha (or Roti Canai in Malaysia) is my favorite favorite favorite!!! Aaaahhhhh….. And the chicken looks amazing. Yum. Yes, I just died.
LikeLike
So delicious…..looks like my kind of food….simple in making and yum in eating…..Nice to find your blog….love reading it….
LikeLike
This combination of spices is making me hungry. These look so good.
LikeLike
I really like the the fact that you added yogurt in this recipe. I believe that it gives extra moisture to the chicken/filling. Thank you for sharing, keep up the good job!
LikeLike
They look amazing and I’m literally drooling here just by looking at them! I’m sure, they taste great!
Thanks for sharing such a well explained process of making these at home without going through much hassle 🙂
LikeLike
I love rolls! It’s my favorite way to eat when I’m in a rush. Looks great.
LikeLike
O.M.G!!! These roll parathas were simply out of this world!!!
These tasted exactly like the roll parathas you get at Jinnah Super in Islamabad. My favourite food in Pakistan. aaj pakistan ka yaad agaya.
😋😋😋 Jazakallah for the DELICIOUS recipe!!!
10 stars!!
LikeLike
They are inspired from the Jinnah Super roll parathas! 😮 Yayyy. I’m so glad! :’D
LikeLike
Trying it for aftari tonight! The marinated chicken is smelling great!
LikeLike
Do share a picture and tell me how they turn out. ^.^
LikeLike
Didn’t get the chance to take a picture 😂 they were devoured instantly 😁😁😁 turned out pretty great.
LikeLike
my mom made this today and the results were amazing.thank you so much.God bless you
LikeLike
Pingback: Eid Sweets Names - Eid Dishes Pakistani - Eid Ul Fitr
This looks super good. Which chutney would you recommend inside: plum or imli to get the same result as the Jinnah Super paratha rolls? Not a fan of raita so will leave that out.
LikeLike
Khatti meethi imli ki chutney would be awesome!!
(Recipe can be found here: https://spatulainmypocket.com/2016/06/07/tamarind-imli-chutney/)
LikeLike
Pingback: Eid Sweet Dishes and Yummy Recipes