Chicken Ginger Roll by Zubaida Tariq

Ingredients:

• Chicken boneless 1/2 kg
• Red chili flakes 1 tbsp
• Crushed black pepper 1 tsp
• Ginger garlic paste 1 tsp
• Chopped green chilies 3
• Lemons 3
• Chopped ginger 3 tbsp
• Salt to taste
• Oil 2 tbsp

Filling For Rolls:

• Onion rings 2
• Lemons 2
• Mint leaves 1/2 bunch
• Chopped green chilies 2

For Paratha:

• White flour 2 cup
• Flour 1 cup
• Salt to taste

For Tamarind Chutney:

• Tamarind paste 1 cup
• Dry ginger 2 tbsp
• Roasted cumin powder 1/2 tbsp
• Red chili powder 1 tsp
• Salt to taste
  

Method:

1. For parathay: Put white flour, flour and salt in bowl and knead it with luke warm water.
2. For tamarind chutney: Mix all ingredients and make chutney.
3. Now put chicken boneless, ginger garlic paste and salt in frying pan and dry chicken water.
4. When water dries, put oil, red chili flakes, crushed black pepper, cumin and lemon juice, roast it lightly and mix chopped green chilies.
5. Now for parathay, take one one portion, roll like roti, put some oil and make parathay portion.
6. Then roll it again, toast on hot tawa like roti and put oil or ghee. When it is toasted, put chicken in center of parathay.
7. Then keep chopped onion, lemon juice, mint leaves and chopped green chilies and put tamarind chutney.
8. After that, make roll and serve hot.