Chicken Roll

Ingredients
Chicken boneless pieces ½ kg
Salt to taste
Garam Masala 1 tsp
Turmeric powder ½ tsp
Red chili powder 1 tsp
Vinegar 1 tbsp
Lemon juice 1 tbsp
Yogurt 1 cup
Black pepper a pinch
Dry fenugreek leaves a pinch
Ginger garlic paste 1 tsp
Oil 2 tbsp

Other ingredients
Yogurt 6 tbsp
Mint leaves chopped 2 tbsp
Coriander chopped 4 tbsp
Onion sliced 1

Method
Fry the parathas. 

Set aside. 

For the chicken filling, combine everything (except oil) in a mixing bowl and marinate for few hours. 

Heat oil in a pan and add the marinated chicken. Stir and cook it covered till done.Let all water evaporate. 

Heat a piece of charcoal until it is white. 

Place it on a 4×4 aluminium sheet and place it on the top of chicken tikka. 

Drizzle some oil on the coal and cover the pan with the lid for about 10 minutes. After 10 minutes, remove the coal and your filling is ready for paratha rolls.

Take a tbsp of yogurt and glaze the paratha with it. 

Sprinkle some chopped coriander and mint and then some onions. 

Now place some chicken in the middle of the paratha and roll it, serve with a chutney.

Chicken Roll by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

Paneer Rolls

Ingredients for Paneer Rolls:
Whole wheat chapattis 4
Oil 2 tbsp
Onion 1
Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve

Method 
Heat oil in a non-stick pan. 
Slice onion and add. 
Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. 
Mix well and sauté for 2-3 minutes.
Add tomato puree. 
Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. 
Mix well and cook till done.
Place a chapatti on a worktop. 
Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on it. 
Place a spoonful of the vegetable filling on one side of the chapatti. 
Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. 
Roll the chapatti tightly. 
Make other rolls similarly.
Cut into halves and serve immediately.

Veg papad rolls

Ingredients for Veg papad rolls:
Papadums 8 medium
Carrot, chopped 1 medium
Potato, chopped 1 medium
French beans, chopped 6
Cauliflower, chopped 100 gm
Salt to taste
Oil 1 tbsp
Oil to deep fry
Tomato, chopped 1 medium
Turmeric powder ½ tsp
Red chili powder ½ tsp
coriander leaves, chopped 1 tbsp

Method: 
Boil carrot, potato, French beans and cauliflower with a pinch of salt till three-fourths cooked. 
Drain water and dry the vegetables. 
Heat one tablespoon oil in a pan and sauté tomato. 
Add boiled vegetables and sauté. 
Add turmeric powder and red chili powder. 
Stir and then add coriander leaves. 
Remove from heat and cool. 
Take each papad and dip it in water (so that it becomes pliable). 
Put a little mixture along the centre and roll it like a dosa. 
Press each end well to seal. 
Heat sufficient oil in a wok and deep-fry the papad rolls on each side till crisp. 
Drain and place them on an absorbent paper. 
Serve hot.

Veg papad rolls by Zarnak Sidhwa

Corn Baked Rolls

Ingredients for Corn Baked Rolls:
Sweet Corn (boiled) 1 cup
Bread 12 slices
Potato (boiled & mashed) 1 large
Green chilies chopped 2
Ginger paste 1 tsp
coriander chopped ¼ cup
Lemon juice 1 tsp
Salt to taste
Oil 2 tbsp
Onion chopped 1 large

Method: 
Preheat oven to 180 ºC. 
Coarsely crush boiled sweet corn in a blender.
Transfer into a bowl. 
Add potato, green chilies, ginger paste, coriander leaves, lemon juice and salt and mix well. 
Heat oil in a pan and sauté onion till light brown. 
Add this to the corn mixture.
Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. 
Remove the crusty sides of bread slices and soak them in water for ten seconds. 
Squeeze out excess water by gently pressing between your palms. 
Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. 
Similarly make rest of the rolls. 
Place all the rolls on a baking tray. 
Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in color. 
Serve hot with tomato ketchup or green chutney.