Ingredients:
- Chicken fillets 500 gms
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2-3 tbs
- Cooking oil as needed
- Dahi (Yogurt) 2 tbs
- Tamatar (Tomato) paste 1 tbs
- Pyaz (Onion) powder 1 tsp
- All spice powder ½ tsp
- Lal mirch (Red chili) powder 1 & ½ tsp or to taste
- Darchini (Cinnamon) powder ¼ tsp
- Kali mirch (Black pepper) powder ½ tsp
- Laung (Clove) powder ¼ tsp
- Zeera (Cumin) powder ½ tsp
- Lehsan (Garlic) powder 1 tsp
- Doodh (Milk) ½ cups or as needed
- Cheeni (Sugar) 1 tsp
- Khameer (Yeast) 1 tsp
- Maida (All-purpose flour) 1 & ½ cups
- Namak (Salt) ½ tsp or to taste
- Cooking oil as needed
- Maida (All-purpose flour) as needed
- Podina (Mint) leaves 8-10
- Lehsan (Garlic) cloves 4-5
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Paprika powder ½ tsp
- Tahini sauce 2 tbs
- Hung curd 1 cup
- Dried parsley ½ tsp
- Cooking oil for frying
- Jalapenos Julienne 2-3 or as required
- Tamatar (Tomato) Julienne cut as required
- Kheera (Cucumber) Julienne cut as required
- Bund gobi (Cabbage) Julienne cut as required
Directions:
Pound the chicken fillets with meat hammer and spread salt, lemon juice and oil on both the sides and cut them in strips and set aside.
In a bowl add yogurt, tomato paste, onion powder, all spice powder, red chili powder, cinnamon powder, black pepper powder, clove powder, cumin powder and garlic powder, mix and marinate the chicken strips and set aside.
For dough take ½ cup milk and mix in sugar and yeast and leave for 6-8 minutes to rise.
In a bowl take all purpose flour and add salt and then kneed with the yeast mix and leave 30 minutes to rise again.
Make dough balls spread oil on the surface and cover to give rest for 8-10 minutes.
Roll out the dough ball applying all-purpose flour and press or poke the bread with fingers.
Ajza:
- Chicken fillets 500 gms
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2-3 tbs
- Cooking oil as needed
- Dahi (Yogurt) 2 tbs
- Tamatar (Tomato) paste 1 tbs
- Pyaz (Onion) powder 1 tsp
- All spice powder ½ tsp
- Lal mirch (Red chili) powder 1 & ½ tsp or to taste
- Darchini (Cinnamon) powder ¼ tsp
- Kali mirch (Black pepper) powder ½ tsp
- Laung (Clove) powder ¼ tsp
- Zeera (Cumin) powder ½ tsp
- Lehsan (Garlic) powder 1 tsp
- Doodh (Milk) ½ cups or as needed
- Cheeni (Sugar) 1 tsp
- Khameer (Yeast) 1 tsp
- Maida (All-purpose flour) 1 & ½ cups
- Namak (Salt) ½ tsp or to taste
- Cooking oil as needed
- Maida (All-purpose flour) as needed
- Podina (Mint) leaves 8-10
- Lehsan (Garlic) cloves 4-5
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Paprika powder ½ tsp
- Tahini sauce 2 tbs
- Hung curd 1 cup
- Dried parsley ½ tsp
- Cooking oil for frying
- Jalapenos Julienne 2-3 or as required
- Tamatar (Tomato) Julienne cut as required
- Kheera (Cucumber) Julienne cut as required
- Bund gobi (Cabbage) Julienne cut as required
Directions:
Fillets ko meat hammer se pound karke unpe dono sides namak, lemon juice aur cooking oil laga len aur strips cut karke side pe rakh den.
Aek bowl main dahi, tamatar paste, onion powder, all spice powder, lal mirch powder, darchini powder, kali mirch powder, clove powder, zeera powder aur lehsan powder daal kar mix karlen aur chicken strips daal kar achay se coat karke side par rakh den.
Half cup doodh main cheeni aur yeast mix karke 6-8 minute rise karne k liye rakh den.
Ab maiday main namak daal kar usko yeast mixture se kneed karlen aur 30 minutes rest den jab tak rise hojaye.
Ab dough balls bana kar unko 8-10 minutes cover karke rest den aur dry maida laga kar roll out karlen.
Fingers se press Karen aur achay se dono sides se paka len, aur phir in Lebanese breads ko kapre main cover karke rakhen jese ye moist rahen.
Ab hand blender main podina, lehsan, lemon juice, namak, paprika powder tahini sauce aur hung curd daal kar achay se blend karke shawarma sauce tayar karlen aur usko squeeze bottle main daal kar side par rakh den.
Ab bread par shawarma sauce laga kar chicken, jalapenos, tamatar, kheera aur band gobi daal kar uper se aur sauce daal kar usko wrap karlen.
