Ingredients:
Parathas:
- All purpose floor – 2 cups
- Curd – 2-3 cups
- Oil – 6 spoons
- Salt – 1 tea spoon
- Egg – 1 (Optional)
- Baking powder – 1/2 tea spoon
- Oil for making parathas
Make a doe by combing all above items. Keep them for an hour and make small sized parathas.
Chicken:
- Bonless chicken pieces – 3-4 cups
- Curd – 2-3 Cups
- Garlic Ginger paste – 2 table spoon
- Food color (Red) – 1 table spoon
- Soya sauce 1 table spoon
- Viniger 1 table spoon
- Oil – 2 table spoon
- Red chilli powder – 2 tea spoon
- Salt – as required
- Sugar – 1 tea spoon
- Black pepar – 1 tea spoon
- Tumeric powder – 1 tea spoon
- Mustered powder – 1 table spoon
- Zeera & dhaniya powder – 1 tea spoon
Marinate chicken in all above items and keep it for 5 hours. Now cook it till it becomes dry and soft.
Chatni:
- Tamerind puri – 1 cup
- Green chillies – 8-10
- Podina & coriander – 1 cup
- Tomato – 2
- Onion (chopped) – 1
- Salt – as required
- Red chilli powder – 1 table spoon
- Zeera powder – 1 tea spoon
- Lemon juice – 2 table spoon
Grind all above ingredients and make a thick chatni paste.
Salad:
- Onion slices – 1 cup
- Tomato (chopped) – 1 cup
- Coriander – 1 cup
- Lemon juice – 2 table spoons
Combine all above ingredients and prepare your salad.
Method:
- Take a paratha. Pour 2 or 3 spoons of chatni in centre of it.
- Place cooked chicken and garnish with salad.
- Roll this paratha and wrap in butter paper.
- Serve hot with ketchup and green chatni.
