Chicken Stick Kebab Roll

Today I am sharing the recipe of a breakfast item for you. The name of the recipe is Chicken Stick Kebab Roll. Breakfast can be made in a short time and is fun to eat. You can make Chicken Kathi Kebab Roll instantly for your Sonamani school tiffin. Take a look at how to make the recipe.

Servings: 6 people

Prep Time: 10 min.

Cook Time: 35 m.

Total Time: 45 m.

Materials:

Chicken Thai 1 1/2 cups

Onion sprouts 1/2 cup

1/2 cup of tomato paste

Ginger paste 1 teaspoon

1 teaspoon of garlic paste

1/4 teaspoon of turmeric powder

Chili paste / powder 1/2 teaspoon

1/2 teaspoon cumin powder

Coriander powder 1/2 teaspoon

1/2 teaspoon of hot spice powder

Salt to taste

1 tablespoon of sour yogurt

Kebab spice 1/2 teaspoon

1 1/2 tablespoons of oil

To make rolls:

Parota 10-12

8 eggs

A little salt

1/2 teaspoon of black pepper

Grate the onion as desired

Lettuce

Coriander leaf chutney as desired

2 slices of lemon

Instructions:

1. Cut the meat into small pieces. Now add ginger, garlic, turmeric, chilli, cumin, coriander, hot spices, salt, sour curd and kebab spices and marinate in the fridge for 1 hour.

2. Heat oil in a pan and add onion. When the onion is folded, stir well with the tomato paste.

3. Melt the tomatoes and when the oil rises to the top, pour over the pre-marinated meat. Cook the meat well. Turn the stove to medium heat. No water should be given to the meat. The water that comes out of the meat will cook the meat.

4. Now cover the meat and cook for a while. When the meat is cooked and the broth is completely dry, turn off the oven.

5. In a separate bowl, whisk together the eggs, salt and pepper.

6. Now heat the pan in the oven to make parota. When the pan is hot, turn the stove on medium heat and add parota.

7. Invert the parota after 10-15 seconds. You will see that the raw feeling of one side of the parotta is gone. Now take a large spoonful of egg and pour it over the parotta. Spread the egg parotta well on one side with the back of a spoon.

8. Carefully invert the parota with the eggs. Now take 1/2 teaspoon of oil and spread it on the parotta. Press the parota lightly with a fork. Again fry the bottom of the parotta with half a teaspoon of oil on the pan. In short, he will fry the parota the way he folds it.

9. When all the parota is folded, roll the parota with cooked meat, onion, two or three drops of lemon juice and coriander leaf chutney and wrap it in tissue paper. If you want, you can also give lettuce in it.

10. Make all the rolls in this way. When all the rolls are ready, serve the fun chicken stick kebab rolls