kashmiri Chutney bonus Chicken Roll

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Make the dough: mix the whole wheat flour, refined flour, salt, sugar and vinegar, add water as needed and knead into a semi-soft dough.
2. Flatten the dough, make a well in the centre, add the oil, baking soda and baking powder, and knead until smooth.
3. Divide into lemon-sized balls and roll each into a semi-thick roti. Cook on a tawa over medium heat until done on both sides, then set aside.
4. Marinate the chicken thighs with the salt, ginger garlic paste, coriander, cumin, garam masala, Degi red chilli, fennel powder, gram flour, vinegar and mustard oil, and mix well.
5. Heat the oil in a pan. Add the marinated chicken pieces one by one and cook until tender, then transfer to a tray.
6. Make the onion chutney: mix the sliced onions with salt, vinegar, Degi red chilli and cumin powder.
7. Make the radish chutney: mix the sliced and crushed radish, grated radish, radish leaves, salt, walnuts and Degi red chilli. Add the green chilli, coriander, oil, cumin seeds, curd and salt, and mix well.
8. To assemble, place a roti flat, add radish chutney, cooked chicken and onion chutney, and roll tightly. Garnish with a coriander sprig and serve hot.

Summarized from Ranveer Brar's video. Watch it for the details.

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