Ingredients:
Romali roti:
- Anda (Egg) 1
- Doodh (Milk) ¾ Cup
- Sugar 1 & ½ tbs
- Baking soda ¼ tsp
- Namak (Salt) 1 & ½ tsp
- Sunridge White Chakki atta sifted 2 Cups
- Maida (All-purpose flour) sifted 1 & ½ Cup
- Water ½ Cup or as required
- Cooking Oil 1-2 tbs
- Cooking oil 1 tsp
Prepare Imli Podina Chutney:
- Podina (Mint leaves) 2 cups
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 5-6
- Zeera (Cumin seeds) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Imli pulp (Tamarind pulp) ½ Cup
- Water 3-4 tbs or as required
Bihari Style spicy Chicken:
- Dahi (Yogurt) ½ cup
- Lemon juice 2 tbs
- Kacha papita paste (Raw papaya paste) ½ tbs
- Andrak lehsan paste (Ginger garlic paste) 1 tbs
- Pyaz (Onion) fried & crushed 2-3 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 1 & ½ tbs
- Lal mirch powder (Red chilli powder) 1 & ½ tbs
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Dhania powder (Coriander powder) 1 & ½ tbs
- Cooking oil 2 tbs
- Chicken boneless thinly sliced ½ kg
- Cooking oil 2-3 tbs or as required
- Coal for smoke
Assembling:
- Romali roti
- Pyaz (Onion) rings
- Hara dhania (Fresh coriander)
- Prepared imli podina chutney
Directions:
Prepare Romali roti:
In a bowl add egg, milk, sugar, baking soda, salt & whisk well.
Add sunridge white chakki atta, all-purpose flour & mix well.
Gradually add water & knead the dough.
Add cooking oil & knead the dough again.
Grease with cooking oil, cover & let it rest for 1 hour.
Transfer the dough to a clean mat, stretch & knead the dough for 3-4 minutes.
Grease with cooking oil & make it smooth.
Take a small dough (80g) & make a ball, sprinkle flour & roll out with the help of rolling pin.
On a heated griddle sprinkle salty water, transfer roti on heated griddle & cook from both sides (approx. 9-10).
Wrap cooked roti in a cloth & set aside.
Prepare Imli Podina Chutney:
In a blender jug add mint leaves, garlic cloves, green chillies, cumin seeds, salt, black salt, tamarind pulp, water & blend well then set aside.
Prepare Behari Style Spicy Chicken:
In a bowl add yogurt, lemon juice, raw papaya paste, ginger garlic paste, onion fried, salt, cumin powder, red chilli powder, nutmeg powder, mace powder, coriander powder, cooking oil & mix well.
Add boneless chicken, mix & coat well, cover & then marinate for 2-4 hours.
Skew marinated chicken in wooden skewers (makes 10-11).
In a frying pan add cooking oil & fry skewers on low flame until golden brown from all sides.
Give a coal smoke for 2-3 minutes then set aside.
Assembling:
Remove chicken from skewers & place them on Romali roti.
Add onion rings, fresh coriander, prepared imli podina chutney & roll it.
Cut & serve with imli podina chutney!
Ajza:
Romali roti:
- Anda (Egg) 1
- Doodh (Milk) ¾ Cup
- Sugar 1 & ½ tbs
- Baking soda ¼ tsp
- Namak (Salt) 1 & ½ tsp
- Sunridge White Chakki atta sifted 2 Cups
- Maida (All-purpose flour) sifted 1 & ½ Cup
- Water ½ Cup or as required
- Cooking Oil 1-2 tbs
- Cooking oil 1 tsp
Prepare Imli Podina Chutney:
- Podina (Mint leaves) 2 cups
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 5-6
- Zeera (Cumin seeds) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Imli pulp (Tamarind pulp) ½ Cup
- Water 3-4 tbs or as required
Bihari Style spicy Chicken:
- Dahi (Yogurt) ½ cup
- Lemon juice 2 tbs
- Kacha papita paste (Raw papaya paste) ½ tbs
- Andrak lehsan paste (Ginger garlic paste) 1 tbs
- Pyaz (Onion) fried & crushed 2-3 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 1 & ½ tbs
- Lal mirch powder (Red chilli powder) 1 & ½ tbs
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Dhania powder (Coriander powder) 1 & ½ tbs
- Cooking oil 2 tbs
- Chicken boneless thinly sliced ½ kg
- Cooking oil 2-3 tbs or as required
- Coal for smoke
Assembling:
- Romali roti
- Pyaz (Onion) rings
- Hara dhania (Fresh coriander)
- Prepared imli podina chutney
Directions:
Prepare Romali roti:
Bowl may anda, doodh, cheeni, baking soda, namak daal kar mila len.
White chakki atta, maida daal kara chi tarah mix karlen.
Gradually pani shamil karen or atta goondh len.
Cooking oil daal kar mazeed goondh len.
Ab oil se chikna kar k dhak den or 1 ghanta k liye chor den.
Dough ko clean mat par transfer karden, stretch kar k 3-4 minutes tak goondh len phir oil se chikna karlen.
Ab chota paira len (80g) or ball bana len, flour charak kar roti bail len.
Garam tawa par namak wala pani ka cheenta maren, phir roti ko garam tawa par daal kara chi tarah dono taraf se senk len (makes 9-10).
Sinki hui roti ko aik saaf kapray may lapet kar rakh den.
Prepare Imli Podina Chutney:
Blender jug may podina, lehsan, hari mirch, zeera, namak, kala namak, imli pulp, pani daal kara chi tarah pees len or alag rakhden.
Prepare Behari Style Spicy Chicken:
Bowl may dahi, lemon juice, kacha papita paste, adrak lehsan paste, tali hui pyaz, namak, zeera powder, lal mirch powder, jaifil powder, javitri powder, dhania powder, cooking oil daal kara chi tarah milayen.
Boneless chicken daal kar milayen or dhak kar 2-4 ghanton k liye chor den.
Wooden skewers may marinated chicken piro len (makes 10-11).
Frying pan oil daal kar garam karen or skewers ko low flame par golden honay taka chi tarah fry karlen.
2 minute tak coal smoke den or alag rakhden.
Assembling:
Chicken ko skewer se nikal len or romali roti par rakh kar upar se pyaz, hara dhania or tayar imli podina chutney daal kar roll karden or serve karen!
