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Saturday, 12 March 2016

Yummy Chicken Tikka Roll


          This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty. 

          These rolls are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is short. Please check for a step by step method with pictures to prepare it.









Roll - 

  • 1 cup atta (whole wheat flour)
  • salt to taste
  • 1 tbsp. oil to knead
  • 2 eggs, beaten well with a pinch of salt
  • 1 onion, cut into roundels
  • 1/2 cup mint chutney
  • oil to shallow fry

Tikka - 

  • 1 cup chicken cubes
  • salt to taste
  • 1 tbsp. vinegar
  • 1/2 cup yoghurt
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder or to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander powder
  • skewers, soaked in water for an hour







        In a bowl, mix together all the ingredients mentioned under TIKKA. Dip the chicken cubes in it and marinate for a couple of hours (preferably overnight).

          Knead a dougb with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2-3 equal portions.

          Thread the marinated chicken cubes in the skewers. Heat 1 tbsp. of oil in a grilled pan and fry the chicken tikkas on all sides till well browned. Drain and keep aside.

          Roll out each portion of the dough into a circle, just like chapattis. Heat a little oil in a tawa / griddle and fry the chapattis one at a time on both sides till slightly cooked.

          Add a laddle of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti. 

          Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the remaining ones in the same way.

          To assemble, take a paratha and spread some of the mint chutney. Place few chicken tikka pieces lengthwise and spread some onion rings on the egg side of the parathas. 

          Gently roll over and secure with a piece of an aluminium foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.





                           Fry the Tikkas on all sides till done.




                          Fry the rolled out chapatti on both sides till it is slightly cooked.




                         Pour a ladle of the beaten egg on one side and cook till it is set.




                          Flip it over and cook the other side too till done.



                              Transfer to a plate.





                            Spread some of the mint chutney and place the tikkas and the onion 
                            rings lengthwise.











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