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Explore Chicken Sheekh Paratha Roll Recipe | Chef Sanjyot Keer with 101,203 views, 2,731 likes, and 36 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Chicken seekh paratha roll Prep time: 45 mins Cooking time: 30 mins Serves: 6 For chicken seekh kebab Ingredients: • Onions 2 medium size • Garlic 7-8 cloves • Ginger 1 inch • Green chillies 2-3 nos. • Chicken 150 gm • Fresh mint leaves 3 tbsp (chopped) • Fresh coriander leaves 3 tbsp (chopped) • Powdered spices: 1. Black salt 1 tsp 2. Coriander powder 2 tbsp 3. Cumin powder (jeera) 1 tsp 4. Garam masala 1 tsp 5. Turmeric powder ½ tsp 6. Red chilli powder 1 tbsp • Salt & pepper to taste • Ghee 2 tbsp • Live charcoal + ghee • Bamboo skewers as required • Ghee for grilling Methods: • Add the onions, garlic, ginger and green chillies in a food processor and chop them finely, if you don’t have food processer then you have to chop it with knife. Do not use grinder as you may end up making the paste. • Transfer the chopped onions to a muslin cloth and squeeze out to remove excess moisture. • Mince the chicken finely with knife or directly mince it in the food processor or mixer grinder. • Transfer the minced chicken and chopped onions to a mixing bowl, further add freshly chopped mint and coriander leaves, powdered spices, Salt & pepper to taste and ghee, mix and combine well. • Make space in between and place a bowl, place a live charcoal in the centre and add few drops of ghee, cover and smoke for 3-5 minutes. • Dip your hands in water to prevent the chicken mixture sticking to your palms while shaping it over a bamboo skewers, if you have steel skewers please use them as well. • Make as many as you wish and grill them. • Set a pan on medium heat, add ghee and grill the seekh from all sides until golden brown in colour. You can also grill them on open fire and do apply ghee or butter at regular interval for getting the golden colour as well as charred flavour. • Keep aside to be used as a filling. For paratha Ingredients: • Wheat flour 2 cups • Ajwain as required • Salt as required • Water as required Method: • In a mixing bowl add the flour, Ajwain and salt to taste mix well and add water as required to knead a soft dough. • Apply oil on the surface of the dough to prevent from drying. Cover it with a damp cloth and rest it for 30 minutes. • Knead once again after resting and divide the dough the balls equally in small roundels. • Flatten the dough balls and dust it with dry flour, roll into thick chapati, apply oil / ghee on the half side of the roti, sprinkle some dry flour, salt a pinch and Ajwain a pinch, fold it semi circle, flatten & stretch to elongate while pressing it gently. • Fold it into another half lengthwise, further roll into pinwheel and flatten with hands, now roll into chapati, dust with flour if it sticks to surface. (please refer to the video for better understanding). • Set a hot tawa and cook the paratha on both the sides until spots appear. Apply some ghee and cook again on both the sides until golden brown. • Make as many parathas you want depending on how rolls you wish to make. Assembly Ingredients: • Freshly made chicken seekh • Freshly made paratha • Red garlic chutney • Green chutney • Chaat masala • Onion rings Methods: • Place the paratha and spread garlic chutney and green chutney over it, add some onion rings and place the chicken seekh kebabs, sprinkle chaat masala and roll it, your juicy chicken paratha is ready to be served. Serve hot. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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