Chicken Kassa Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine maida, 0.5 tsp salt, and sugar. Mix well.
   • Add 2 tbsp of vegetable oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Marinate the Chicken

   • In a separate bowl, combine the chicken cubes with curd, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.75 tsp salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. 3

   Cook the Chicken Kassa

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking. This reduces its pungency.
   • Reduce the heat to medium, add the sliced onions, and sauté for 10-12 minutes until they are soft and golden brown.
   • Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's browned on all sides.
   • Stir in the tomato puree, slit green chilies, coriander powder, and cumin powder. Sauté for 3-4 minutes until the raw smell of the tomatoes disappears.
   • Reduce the heat to low, cover the pan, and let the chicken cook for 15-20 minutes. Stir every few minutes to prevent sticking. Cook until the chicken is tender and the oil starts to separate from the masala.
   • Uncover and cook for another 2-3 minutes if there is excess moisture. The filling should be thick and semi-dry.
   • Stir in the garam masala and chopped coriander leaves. Mix well, cook for one more minute, then turn off the heat.
4. 4

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a work surface and roll out one ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
   • Drizzle about 1 tsp of ghee or oil on and around the paratha. Press gently with a spatula and cook for 1-2 minutes until golden-brown spots appear.
   • Flip again, apply another teaspoon of ghee, and cook the other side until it's golden and crisp.
   • Remove from the tawa and keep it warm. Repeat for the remaining dough balls.
5. 5

   Assemble the Rolls

   • Lay a warm paratha on a clean surface or a piece of parchment paper.
   • Spoon a quarter of the chicken kassa filling in a line down the center of the paratha.
   • Top with a generous handful of thinly sliced raw onions.
   • Sprinkle a pinch of chaat masala over the filling.
   • Squeeze a wedge of lemon for a tangy finish.
   • Fold the bottom edge of the paratha up slightly, then tightly roll it from one side to the other.
   • Wrap the bottom half in parchment paper or aluminum foil to hold it together.
6. 6

   Serve Immediately

   • Serve the Chicken Kassa Rolls immediately while they are hot and the parathas are still crisp.