By Cuisine
Chicken Philly Paratha Rolls Recipe
Ingredients
- 2 ea. Paratha Bread (commercially available)
- 1 Tbsp. Canola Oil
- 6 oz. Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat
- 3 oz. Coconut Chutney Sauce -Green & Spicy (sub recipe)
- 2 oz. Fried Onion Petals (commercially available)
- 3 oz. Fried Onion Petals (commercially available), Karachi Seasoned
Add an inspiring paratha roll to your menu featuring Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat seasoned with Karachi spice and onions wrapped in a warm paratha flatbread with a spicy green coconut chutney dipping sauce and crispy Karachi fried onion petals.
Directions
- Make the Karachi spice blend. (Sub-Recipe )
- Make the Spicy Green Coconut Chutney Sauce. (Sub-Recipe)
- Pre-heat a flat-top grill.
- Place two parathas onto flat-top grill to warm on each side.
- Remove from flat-top grill and reserve warm.
- Pour oil onto a flat-top grill and place the Steak-EZE® Sliced & Shaped Chicken Breast W/Rib Meat on grill.
- Season with 2 tsp. Karachi spice and cook to internal temperature of 165˚F.
- Remove from flat-top grill and reserve.
- Place your warm parathas on a clean surface.
- Spread 3 oz. green coconut chutney across the warm paratha.
- Next, add a layer of fried onion petals across the entire paratha.
- Place the Karachi spiced chicken on top of the fried onion petals.
- Roll the parathas in a cone-like shape and place onto the serving plate.
- Place some extra green coconut chutney in a ramekin and serve on the side.
- Place the prepared onion petals into a mixing bowl and toss with Karachi spice blend.
- Place Karachi spiced onion petals into a large ramekin.
- Serve as needed on the side.
Karachi Spice Blend
Yield: 10 TSP.
Ingredients
- 2 tsp. Kashmiri Chili Sauce (commercially available)
- 2 tsp. Ground Cumin
- 1 tsp. Ground Cayenne
- 1 tsp. Ground Coriander
- 1/2 tsp. Ground Cardamom
- 1/2 tsp. Ground Allspice
- 1 tsp. Ground Turmeric
- 1 tsp. Ground Black Pepper
- 1 tsp. Kosher Salt
Directions
- Combine Kashmiri Chili Sauce, Cumin, Cayenne, Coriander, Cardamom, Allspice, Turmeric, Black Pepper, and Kosher Salt.
- Mix well and set aside.
Spicy Green Coconut Chutney Sauce
Yield: 4 servings
Ingredients
- 1 Cup Plain Greek Yogurt
- 1 Cup Fresh Cilantro Leaves
- 1 Cup Unsweetened Coconut, grated
- 4 oz. Unsweetened Coconut Cream
- 1/2 Cup Fresh Mint, leaves
- 1 ea. Green Chilies - Chopped
- 1 Tbsp. Fresh Ginger - Grated
- 1 Tbsp. Fresh Garlic Clove - Grated
- 1 tsp. Ground Coriander
- 2 Tbsp. Fresh Lime Juice - Squeezed
- 2 tsp. Kosher Salt
Directions
- Blend Greek Yogurt, cilantro leaves, coconut, coconut cream, mint leaves, chopped green chilies, ginger, garlic clove, coriander, fresh lime juice, and Kosher salt.
- Mix into a smooth consistency.
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