Why recepie famous for?
Make these mouth watering crispy chicken paratha rolls and don’t forget to We love that brands like Telenor Pakistan are putting their influence to good use this Ramzan. For every post
Ingredients
Kali mirch (Black pepper) crushed 1 tspNamak (Salt) 1 tsp
or to taste Paprika powder 1 tsp
Lehsan powder (Garlic powder) 1 tsp
Lal mirch (Red chili) crushed 1 tsp
Safed mirch powder (White pepper powder) 1 tsp
Hot sauce 2 tbs
Soy sauce 1 tbs
Sirka (Vinegar) 1 tbs
Chicken boneless cubes ½ kg
Maida (All-purpose flour) sifted 1 & ½ Cups Corn flour
1/4 Cup Chawal ka atta (Rice flour)
1/4 Cup Kali mirch (Black pepper) crushed
½ tsp Namak (Salt) 1 tsp or to taste Lehsan powder (Garlic powder) 1 tsp Chicken powder 1 tsp Lal mirch powder (Red chili powder) 1 tsp Anday (Eggs) 2 Doodh (Milk) 1/4 Cup Cooking oil for frying
Fusion Spicy Sauce:
Mayonnaise 6 tbs Sriracha sauce 3 tbs Lehsan powder (Garlic powder) ½ tsp Lemon juice 1 tbs
Assembling:
Parathay Iceberg shredded Shimla mirch (Capsicum) julienne
Instructions
In bowl,add black pepper crushed,salt,paprika powder,garlic powder,red chili crushed,white pepper powder,hot sauce,soy sauce,vinegar and mix well.Add chicken boneless cubes,mix well and marinate for 30 minutes.
In bowl,add all-purpose flour,corn flour,rice flour,black pepper crushed,salt,garlic powder,chicken powder,red chili powder,mix well & set aside.
In bowl,add eggs,milk and whisk well.
Now coat marinated chicken boneless cubes in dry flour mixture then dip in beaten eggs and coat in dry flour mixture.
In wok,heat cooking oil and fry chicken until golden brown
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