Chicken roll is made with a stuffing of small pieces of boneless chicken, cooked with a few spices and sauces. This stuffing is rolled in a plain or lachha paratha with fine slices of cucumber, onions, and others along with lemon juice, chaat masala and black pepper powder. The steps to make a chicken roll at home are elaborate but easy. Go through my recipe to learn them.
KEY TAKEAWAYS
- Chicken roll is a widely popular snack in India.
- Serve it with tomato ketchup, salad, or any chutney.
- Chicken roll tastes spicy, tangy, earthy, and slightly creamy.
- Other similar recipes are egg roll, mutton roll, paneer roll, potato roll, and vegetable roll.
The Ingredients:
For making the chicken roll stuffing:
- 250 grams chicken (boneless, cut into small pieces)
- 3 tbsp cooking oil
- ½ tsp cumin seeds (jeera)
- ¼ cup onion (finely chopped)
- ½ tsp ginger-garlic paste
- 1/8 cup tomatoes (cut into small pieces)
- ½ tsp chicken masala powder
- ½ tsp red chili powder
- Salt to taste
- Coriander leaves (a few, finely chopped)
For making the dough:
- 2 cups wheat flour (atta)
- ½ tsp salt
- 1 tsp cooking oil (to add in the atta)
- Water – as required
- Cooking oil – as required for rolling the paratha
For making the chicken roll:
- Tomato sauce – as required
- Green chutney or chili sauce – as required (optional)
- Onions – as required, finely sliced
- Cucumber – as required, finely sliced
- Tomato – as required, finely sliced
- Carrot – as required, finely sliced
- Beetroot – as required, finely sliced
- Green chilies – as required, finely chopped
- Salt – as required
- Black pepper powder– as required
- Chaat masala powder – as required
- Lemon juice – as required
- Butter paper – as many required
One evening, during the rainstorm, the power went out in the house next to mine. So, I called them to our house and wait till the power was restored. While we talked, she suggested it would be nice to make some rolls for all of us. She did the cooking while I watched all the steps very carefully, enjoying both the cooking and the weather.
I made it again that weekend. My husband said it felt like teamwork, and my boys said it felt like a food festival. Now, this is our rainy-day comfort. That stormy night reminded me that recipes can arrive in candlelight, shared stories, and the warmth of unexpected friendships.
How to Make Chicken Roll? (Step by Step Guide with Images)
Step 1: Heat 3 tbsp of cooking oil in a frying pan on a medium flame. When it is hot, add ½ tsp of cumin seeds (jeera) to it. Sauté it for 10 seconds or so and then add ¼ cup of finely chopped onions to it. Stir and sauté the onions for about a minute or two until they turn translucent.
Step 2: At this stage, add ½ tsp of ginger-garlic paste to it and fry it until the raw smell of the ginger and garlic is gone.
Step 3: Now, add 1/8 cup of tomatoes (cut into small pieces) to it. Cook it for about two minutes until the tomatoes turn soft and mix with the onions nicely.
Step 4: At this point, add ½ tsp of chicken masala powder and ½ tsp of red chili powder to it. Mix them nicely with the cooked onions and tomatoes.
(Pro tip: You may skip red chili powder if you do not want spicy chicken rolls).
Step 5: Now, add 250 grams of small pieces of boneless chicken and salt to taste to it. Mix them with the masala very nicely. Then, cover the pan and let the chicken cook on a low to medium flame for about 10 to 12 minutes. Remove the cover after 10 minutes, and stir the chicken pieces to make sure they do not stick to the bottom of the pan and get burnt. Cover again and continue cooking it for another 6 to 8 minutes more.
Step 6: Check the doneness of the chicken after about 20 minutes of total cooking by breaking a piece with the spatula, as shown in the image below. If it is done, switch off the flame of the gas stove and add a few finely chopped coriander leaves to it and mix nicely. Your stuffing for the chicken roll is ready now. Remove it onto a bowl and keep it aside to cool down.
Step 7: Now, to make the dough for the chicken roll. Take 2 cups of wheat flour (atta) and add ½ tsp of salt along with 1 tsp of cooking oil (optional) to it. Mix them all nicely first. Then, add water as required to make a soft dough.
(Pro tip: It is always better to add a bit of cooking oil to the atta because it makes the dough soft. However, it is optional and can be skipped).
Step 8: Take a portion of the dough, move it in a circular motion in your hand to make a dough ball slightly bigger than that for making a traditional roti. Sprinkle a bit of dry wheat flour on the rolling surface and roll it to make a paratha.
Step 9: Then, apply a bit of cooking oil all over the surface of the paratha. Fold it moving it forward and backward, just like making a paper fan. Now, apply some more cooking oil on the last part. Then, roll it like a circle, insert the end in the center, and press it with your hand just a bit.
Step 10: Now, flatten it by pressing it with your hand and roll the lachha paratha. Roll it now to a slightly bigger size than a normal paratha.
Step 11: Heat a nonstick tawa on a medium flame. Put the paratha in it when hot. Flip it when one side of the paratha is cooked slightly. Apply cooking oil on the surface. Remove it from the tawa when both sides are cooked nicely and keep it aside. Fry all the parathas in the same way.
(Pro tip: If you do not want to make an egg-chicken roll, move on to step number 16. Otherwise, continue with the next two additional steps).
Step 12: Crack 2 eggs in a bowl and whisk them nicely with a little bit of salt. Put some cooking oil on the tawa and pour the whisked egg on it.
Step 13: Put one piece of fried paratha in the middle of it and press it a bit with the spatula so that it sticks to the omelet, as shown in the image below.
(Pro tip: If you want the omelet to be inside the paratha, use 1 piece of egg and a smaller tawa).
Step 14: Flip and fry it a bit. Remove it to a flat surface or wooden board when done.
Step 15: Now, to make the roll, apply a little bit of both tomato sauce and green chutney or chili sauce as shown in the image below. Then, put the chicken stuffing in the middle of the paratha. Now, top it with finely sliced onions, cucumber, tomatoes, carrots, and beetroot. Also, add a few finely chopped pieces of fresh green chilies to it along with a pinch of salt, black pepper powder, and chaat masala powder to taste. Finally, squeeze a few drops of fresh lemon for taste enhancement.
Step 16: Now, roll it from one side first and then with a piece of butter paper. Finally, seal the bottom end of the butter paper as shown in the image below.
Step 17: Your tasty and spicy homemade chicken roll or egg-chicken roll is ready to enjoy. Serve it on a plate along with a bowl of tomato ketchup and fresh salad.
Recipe Card
Chicken Roll
Ingredients
For making the chicken roll stuffing:
- 250 grams chicken boneless, cut into small pieces
- 3 tbsp cooking oil
- ½ tsp cumin seeds jeera
- ¼ cup onion finely chopped
- ½ tsp ginger garlic paste
- 1/8 cup tomatoes cut into small pieces
- ½ tsp chicken masala powder
- ½ tsp red chili powder
- Salt to taste
- Coriander leaves a few, finely chopped
For making the dough:
- 2 cups wheat flour atta
- ½ tsp salt
- 1 tsp cooking oil to add in the atta
- Water – as required
- Cooking oil – as required for rolling the paratha
For making the chicken roll:
- Tomato sauce – as required
- Green chutney or chili sauce – as required optional
- Onions – as required finely sliced
- Cucumber – as required finely sliced
- Tomato – as required finely sliced
- Carrot – as required finely sliced
- Beetroot – as required finely sliced
- Green chilies – as required finely chopped
- Salt – as required
- Black pepper powder– as required
- Chaat masala powder – as required
- Lemon juice – as required
- Butter paper – as many required
Instructions
- Heat 3 tbsp of cooking oil in a frying pan on a medium flame. When it is hot, add ½ tsp of cumin seeds (jeera) to it. Sauté it for 10 seconds or so and then add ¼ cup of finely chopped onions to it. Stir and sauté the onions for about a minute or two until they turn translucent.
- At this stage, add ½ tsp of ginger-garlic paste to it and fry it until the raw smell of the ginger and garlic is gone.
- Now, add 1/8 cup of tomatoes (cut into small pieces) to it. Cook it for about two minutes until the tomatoes turn soft and mixes with the onions nicely.
- At this point, add ½ tsp of chicken masala powder and ½ tsp of red chili powder to it. Mix them nicely with the cooked onions and tomatoes. (Pro tip: You may skip red chili powder if you do not want spicy chicken rolls).
- Now, add 250 grams of small pieces of boneless chicken and salt to taste to it. Mix them with the masala very nicely. Then, cover the pan and let the chicken cook on a low to medium flame for about 10 to 12 minutes. Remove the cover after 10 minutes, stir the chicken pieces to make sure they do not stick to the bottom of the pan and get burnt. Cover again and continue cooking it for another 6 to 8 minutes more.
- Check the doneness of the chicken after about 20 minutes of total cooking by breaking a piece with the spatula, as shown in the image below. If it is done, switch off the flame of the gas stove and add a few finely chopped coriander leaves to it and mix nicely. Your stuffing for the chicken roll is ready now. Remove it onto a bowl and keep it aside to cool down.
- Now, to make the dough for the chicken roll. Take 2 cups of wheat flour (atta) and add ½ tsp of salt along with 1 tsp of cooking oil (optional) to it. Mix them all nicely first. Then, add water as required to make a soft dough. (Pro tip: It is always better to use a bit of cooking oil to the atta because it makes the dough soft. However, it is optional and can be skipped).
- Take a portion of the dough, move it in circular motion in your hand to make a dough ball, slightly bigger than that for making a traditional roti. Sprinkle a bit of dry wheat flour on the rolling surface and roll it to make a paratha.
- Then, apply a bit of cooking oil all over the surface of the paratha. Fold it moving it forward and backward just like making a paper fan. Now, apply some more cooking oil on the last part. Then, roll it like a circle, insert the end in the center, and press it with your hand just a bit.
- Now, flatten it by pressing it with your hand and roll the lachha paratha. Roll it now to a slightly bigger size than normal paratha.
- Heat a nonstick tawa on a medium flame. Put the paratha in it when hot. Flip it when one side of the paratha is cooked slightly. Apply cooking oil on the surface. Remove it from the tawa when both sides are cooked nicely and keep it aside. Fry all the parathas in the same way. (Pro tip: If you do not want to make an egg-chicken roll, move on to step number 16. Otherwise, continue with the next two additional steps).
- Crack 2 eggs in a bowl and whisk them nicely with a little bit of salt. Put some cooking oil on the tawa and pour the whisked egg on it.
- Put one piece of fried paratha in the middle of it and press it a bit with the spatula so that it sticks to the omelet, as shown in the image below. (Pro tip: If you want the omelet to be inside the paratha, use 1 piece of egg and a smaller tawa).
- Flip and fry it a bit. Remove it to a flat surface or wooden board when done.
- Now, to make the roll, apply a little bit of both tomato sauce and green chutney or chili sauce as shown in the image below. Then, put the chicken stuffing in the middle of the paratha. Now, top it with finely sliced onions, cucumber, tomatoes, carrots, and beetroot. Also, add a few finely chopped pieces of fresh green chilies to it along with a pinch of salt, black pepper powder and chaat masala powder to taste. Finally, squeeze a few drops of fresh lemon for taste enhancement.
- Now, roll it from one side first and then with a butter paper. Finally, seal the bottom end of the butter paper as shown in the image below.
- Your tasty and spicy homemade chicken roll or egg-chicken roll is ready to enjoy. Serve it on a plate along with a bowl of tomato ketchup and fresh salad.
