Kerala Chicken Roll

1. 1
   prep · ~15 min

   Cook and shred the chicken.

   1.Add chicken chunks to a pan with 1 cup water and a pinch of turmeric.

   2.Bring to a boil, then simmer until the chicken is cooked through and tender (12-15 min).

   3.Drain the water completely and let the chicken cool slightly.

   4.Shred the chicken into thin strips using two forks.

   TIPDon't discard the chicken water — use it to adjust the filling consistency later if needed.
2. 2
   knead · ~20 min

   Make the parotta dough.

   1.Mix all-purpose flour, a pinch of salt, and 2 tbsp of oil.

   2.Gradually add water and knead to a soft, smooth dough.

   3.Cover the dough with a damp cloth and rest for 20 minutes.

   TIPResting the dough relaxes the gluten and makes it easier to roll paper-thin.
3. 3
   saute · ~10 min

   Prepare the chicken filling.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add fennel seeds and let them crackle for 10 seconds.

   3.Add sliced onions, green chilies, and ginger-garlic paste; sauté until onions turn golden (5-7 min).

   4.Add red chili powder, black pepper powder, and garam masala; sauté for 30 seconds.

   5.Add the shredded chicken and a pinch of salt; toss everything together and stir-fry for 2-3 minutes.

   6.Turn off the heat and mix in lemon juice and chopped coriander leaves.

   TIPKeep the filling dry — excess moisture will make the roll soggy.
4. 4
   prep · ~8 min

   Roll out the parottas.

   1.Divide the dough into 4 equal balls.

   2.Dust the work surface with flour and roll each ball as thin as possible into a large circle or oval.

   3.Place a generous portion of the chicken filling in the center in a log shape.

   4.Fold the sides over the filling, then roll up tightly like a wrap, sealing the edges with a dab of water.
5. 5
   fry · ~6 min

   Pan-fry the rolls until crisp.

   1.Heat a tawa or flat skillet over medium heat.

   2.Place the rolls seam-side down on the dry skillet.

   3.Cook for 2-3 minutes on each side until golden brown spots appear and the parotta turns flaky and crisp.

   4.Press down gently with a spatula while cooking to ensure even browning.

   TIPNo additional oil is needed — the dough already contains oil and will fry in its own fat.
6. 6
   serve

   Slice and serve hot.

   1.Transfer the rolls to a cutting board and slice each diagonally in half.

   2.Serve immediately with ketchup, mint chutney, or a side of onion rings.

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