Double Egg Chicken Roll

• Rest_dough paratha dough for 30 mins
• Marinate chicken pieces for 2 hours

Nutrition values are AI-estimated based on ingredients.

• Paratha dough
• Eggs
• Cooking oil/ghee
• Spiced chicken pieces
• Fried noodles
• Sliced red onions
• Kebabs
• Mayonnaise/creamy white sauce
• Spicy mayonnaise/orange sauce
• Ketchup/red sauce
• Green chutney/green sauce
• Seasoning (chaat masala)

1. 1Flatten small balls of paratha dough into thin, round discs using a rolling pin.
2. 2Heat a tawa with ample oil/ghee and cook paratha discs until golden brown and flaky.
3. 3Crack an egg directly onto a partially cooked paratha, spread it over the surface, then flip to cook the egg until it adheres to the flatbread.
4. 4Transfer the cooked egg-coated parathas to a counter.
5. 5For chicken rolls, spoon a generous portion of spiced chicken pieces onto the center of each paratha.
6. 6Optionally, add a handful of fried noodles over the chicken, then add sliced red onions over the filling.
7. 7Drizzle mayonnaise, spicy mayonnaise, ketchup, and green chutney generously over the chicken and onion filling.
8. 8Sprinkle seasoning (likely chaat masala) over the sauces.
9. 9Carefully fold each filled paratha and wrap tightly in aluminum foil.
10. 10For kebab rolls, stir-fry sliced red onions and kebab pieces on the tawa with oil and a mix of mayonnaise, red sauce, and orange sauce until heated through and well combined.
11. 11Spoon the hot kebab and onion mixture onto an egg-coated paratha on the counter.
12. 12Drizzle mayonnaise, spicy mayonnaise, ketchup, and green chutney over the kebab filling, then sprinkle with seasoning.
13. 13Fold the kebab rolls and wrap them neatly in aluminum foil.

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