Chapli Paratha Roll | Mehboob’s Kitchen | Mehboob Khan | Desi Food

Chapli Paratha Roll | Mehboob's Kitchen
Chapli Paratha Roll | Mehboob's Kitchen

This Chapli Paratha Roll is one of the finest! Give it a try and enjoy this easy recipe.

Watch this Masala TV video to learn how to make Chapli Paratha Roll ,Cinnamon Chocolate Cookies and White Biryani Recipes. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 13 January 2020.

 

 

 

 

Ingredients:

Beef chapli kabab 1 packet
Frozen parathas 8
Oil ½ cup

For Green Chutney:

Fresh coriander ½ bunch
Fresh mint leaves ½ bunch
Green chilies 4
Tamarind paste ½ cup
Salt ½ tsp
Tomatoes (sliced) 2
Onions (sliced) 2

 

Method:
In a pan heat oil, fry kababs on both sides for about 6-8 minutes. Set aside. Then heat oil, fry parathas on both sides on medium heat for about 4-6 minutes. Set aside. Now in a blender add fresh coriander, fresh mint leaves, green chilies, tamarind paste and salt, along with 1 cup water. Blend well and set aside. Then spoon some green chutney on a paratha. Now place kabab, tomatoes and onions. Roll and serve hot.

Ingredients:

  • Whole wheat flour 2 cups
  • Butter 1cup
  • Salt 1 pinch
  • Sugar ½ cup
  • Eggs 2
  • Baking powder 1 tsp
  • Chocolate (melted) ½ cup
  • Cinnamon powder 2 tbsp
  • Poppy seeds 4 tbsp
  • Cocoa powder 5 tbsp
  • Baking temperature: 180 0C
  • Baking time: 15 minutes

Method:
In a bowl butter, sugar and egg mix well and remaining all ingredients mix in a separate bowl then mix in a ready mixture and make patties and keep in a try and bake at 180c for 15 minutes and remove then serve.

Ingredients:

  • Chicken 1 kg (12 pieces)
  • All spice whole 2 tbsp
  • Oil 1/2 cup
  • Salt 1 tsp
  • Yogurt 2 cups
  • Onions (sliced) 2 large
  • Garlic 1 tbsp
  • Ginger 1 tbsp
  • Green chilli paste 8 to 10
  • Star anise 2
  • Sela rice 2 cups
  • Screwpine water 1/4 cup Method

Method:

Boil the sela rice in salted boiling water. Rinse and set aside. In a pan, heat oil and fry onion. Add ginger and garlic and fry for a minute. Add chicken pieces, whole spice, and green chili paste. Fry for 5 minutes then add yogurt, salt and cook on medium heat for 10 minutes. Now add Screw pine water, and rice and steam for 15 minutes. Remove and serve