Cream Malai Boti Roll Recipe

Ingredients:

For Paratha Dough:

• All-purpose flour 4 cups
• Salt to taste
• Oil 1/2 cup
• Water as required to knead

For Filling:

• Chicken boneless 500 gm
• Ginger paste 1/2 tbsp
• Garlic paste 1/2 tbsp
• Papaya 2 tbsp
• Cream 1/2 cup
• Yogurt 1/4 cup
• Salt 1 tsp
• Lemon juice 2 tbsp
• All spice powder 1 tsp
• Cumin powder 1 tsp
• Red chili powder 2 tbsp
• Oil as required
• Onions rings as required
• Mint yogurt chutney as required
• Parathay as required
• Green chilies 6
• Coriander leaves 3 tbsp
• Mint leaves 3 tbsp

For Mint Yogurt Chutney:

• Green chilies 6
• Mint leaves 1/2 bunch
• Coriander leaves 1/2 bunch
• Salt 1/2 tsp
• Cumin 1 tsp
• Yogurt 1 cup

Direction:

1. For paratha dough: Mix all-purpose flour, salt and oil nicely and knead soft dough with water nicely.
2. Then put in big bowl, cover with wet cloth and keep in warm place for 30 minutes.
3. For filling: Cut chicken boneless into small cubes.
4. Grind green chilies, mint leaves and coriander leaves in grinder nicely until thick green paste.
5. Then put ginger paste, garlic paste, papaya paste, salt, lemon juice, all spice powder, cumin powder, red chili powder, yogurt, cream and green paste in bowl and mix it nicely.
6. Then add chicken cubes, marinate it and keep in refrigerator for 1-2 hours.
7. Then take out chicken and skew it on skewers.
8. Then brush chicken with oil and bbq it on coal.
9. For assemble: Now take dough, make small balls and roll all balls like roti.
10. Then heat oil in big wok and deep fry parathay until golden brown from both sides.
11. Now spread mint yogurt chutney on parathay and keep chicken cubes and onion slices.
12. Then fold it and serve with chutney.
13. For mint yogurt chutney: Put green chilies, mint leaves and coriander leaves in blender and blend until smooth paste.
14. Then put in yogurt with cumin and salt and mix it nicely.