Double Egg Chicken Kathi Roll

• Rest_dough paratha dough for 30 mins

Nutrition values are AI-estimated based on ingredients.

• Paratha dough
• Eggs
• Cooked chicken pieces
• Chopped onions
• Sliced red onions
• Crispy fried noodles
• Mayonnaise
• Chili sauce/ketchup
• Green chutney
• Light brown/orange sauce
• Oil or ghee
• Salt or chaat masala

1. 1Heat a large, flat griddle (tawa) to a high temperature.
2. 2Flatten paratha dough balls with a rolling pin and cook them lightly on the griddle.
3. 3Crack an egg directly onto a lightly cooked paratha, break the yolk, and spread it evenly.
4. 4Place another paratha on top of the egg-covered paratha, creating a double-layered egg paratha.
5. 5Flip and press the double-layered paratha, liberally applying oil or ghee, until both sides are golden brown and the egg is cooked.
6. 6Scatter chopped onions onto the hot griddle and add cooked, spiced chicken pieces.
7. 7Drizzle green chutney, mayonnaise, and red chili sauce over the onions and chicken on the griddle.
8. 8Chop and mix the chicken, onions, and sauces directly on the griddle using spatulas.
9. 9Transfer the cooked egg parathas to a clean countertop.
10. 10Scoop a generous portion of the hot chicken and onion filling onto the center of each paratha.
11. 11Sprinkle crispy fried noodles and more sliced red onions over the chicken filling.
12. 12Liberally squirt white mayonnaise-like sauce, light brown/orange sauce, red chili sauce/ketchup, and green chutney over the filling.
13. 13Sprinkle seasoning over the filling.
14. 14Carefully fold each loaded paratha over its filling to form a roll.
15. 15Tightly wrap each roll in aluminum foil for serving.

These instructions are our analysis of the original video. Watch on YouTube →