Peponi Paratha Rolls 2021

Peproni Paratha Rolls : Recipe : Sumaira Kanwal Naqvi ngredients: ( 4-5 paratha)   for paratha: Flour. 1 Cup Wheat Flour 1 Cup Salt. 1 Tsp Oil. 4 Tbsp 2 tsp ghee or cooking oil 1/2 cup water to form dough ( more or less) oil or ghee to fry paratha for filling: Peproni Slices 1-2 Packets If Chicken boneless the ingredients is : 1 tsp salt 1/2 tsp black pepper powder 1/2 tsp cumin powder 3 cloves of garlic, crushed 2 tbsp lemon juice 1/3 cup thick yogurt 3-4 tbsp cooking oil 4 tbsp cream 1 medium onion thinly sliced ( for assembly) 1/2 cup tamarind sauce ( for assembly) method: Combine flour, wheat flour , salt and ghee/cooking oil in a mixing bowl and knead with water to form soft but not sticky dough. You can use an electric mixer with dough hooks attached or use a food processor to make the dough. Put dough in an airtight container and refrigerate for at least an hour. The Chicken Boneless Prepare or Marinate : Marinate the chicken with salt, black pepper, cumin, garlic, lemon juice and yogurt for an hour. Heat 3-4 tbsp of oil in a medium pan and add marinated chicken strip. Let it cook on medium flame, stirring occasionally, till cooked through, 7-10 minutes. Turn the flame off and stir in cream. Lets make parthas now. Divide the dough in 4-5 equal portions and form each piece into a ball. Flatten the ball and roll into a round disc, around 6-7 inch in diameter, depending on the size you want. Use extra flour to dust the surface to avoid sticking. Heat a frying pan on medium high flame. Carefully place one rolled paratha on the frying pan and let it cook for around 30-45 seconds. Flip and brush the up-side with 1-2 tsp of ghee/oil. Flip again and brush the other side with oil and then flip again to cook through. Repeat with all parathas. Place required amount of chicken Peproni slices filling on each paratha, some sliced , cucumber & tomato slices and tamarind sauce, green chilli sauce and wrap into a roll. nd ghee/oil for making the dough. Note: Always rest the dough for at least an hour. The rested dough is easy to handle. You can use anything to make filling, make it spicy or tangy, even leftover meat. Use as little or as much oil as you prefer for frying a paratha. I used bottled tamarind sauce, Mitchell’s, which is a local brand. Feel free to use whatever you like.