Chicken Roll Parathas

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.
Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!
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!

Hot parathas filled with succulent pieces of chicken 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!

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

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.

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

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.

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!
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

Hot parathas filled with succulent pieces of chicken and loads of yummy chutney are to die for!

Chicken Roll Parathas

Yields: 8 parathas
Ingredients
8 frozen roll parathas, store-bought or homemade
Filling
400g boneless chicken, cut in cubes
1 teaspoon red chili powder
½ teaspoon black pepper
½ teaspoon allspice or garam masala powder
1 tsp salt
¼ teaspoon turmeric powder
1 tsp ground cumin
1 tsp ginger garlic paste
2 Tablespoon plain yogurt, heaped
2 Tablespoon oil
Extras (see Notes below)1
Tamarind chutney (imli ki chutney)
Plum chutney (alu bokharay ki chutney)
Mint yogurt raita
Onion2
Cucumber, sliced
Salad leaves, sliced
Directions:
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.
Notes
1.       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.

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Cookies and Cream Cupcakes with Milk Chocolate Frosting

Chocolate. Vanilla. Oreos….doesn’t get better than that.

Chocolate. Vanilla. Oreos….all in one!

These cupcakes are the perfect balance between light and dense. The cake batter, with bits of Oreos mixed in, is light and airy. It’s the yogurt that helps in making the cake supremely soft and moist. I always use, and recommend, Nestle Unsweetened Yogurt in my baking. It’s thick and creamy, and doesn’t smell like the open yogurt you buy from local shops do. Bring it to room temperature and beat it a little before using.

 

 Chocolate. Vanilla. Oreos….all in one!

 

Made just with butter, sugar, cocoa, and milk; the milk chocolate frosting swirled on top is jam-packed with chocolate flavor, and is so smooth and satiny it’s almost like mousse.

 Chocolate. Vanilla. Oreos….all in one!

Top it all off with some more Oreos and you’re good to go.

Chocolate. Vanilla. Oreos….all in one!

 Make these! Now!

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Prep Time: 15 minutes                                                                        Yields: 18 cupcakes
Cook Time: 20 minutes
Ingredients:
CUPCAKES
1 and 2/3 cups (210g) flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (200g) granulated sugar
1/2 cup (115g) butter, melted
2 egg whites
1/4 cup (60g) plain yogurt*
3/4 cup (180ml) milk
2 teaspoons vanilla essence
1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

MILK CHOCLATE FROSTING

6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup (330g) icing’ sugar
2/3 cup (80g) cocoa powder
1 teaspoons vanilla essence
6 Tablespoons milk
4-5 crumbled Oreos
Directions:
To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.
In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.
Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.
Gently fold in the Oreos.
Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center    comes out clean.  Allow to cool completely before frosting.
To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.
Notes:
*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.
Recipe source: Sally’s Baking Addition

Chocolate. Vanilla. Oreos….all in one!