Food cravings in this quarantine are seriously major, so here is this zinger paratha roll recipe for you. Make zinger like a professional by following these simple steps and results will amaze you. Do give this Zinger Paratha Roll recipe a try and share your feedback with us.#zingerparatharoll #paratharollIngredients for chicken marination: Chicken thigh 2Salt to taste Red chili flakes 1 tbsp Lemon juice 1 tbsp Ginger garlic paste 1/2 tbsp Cumin powder 1/2 tsp Coriander powder 1 tsp Ingredients for crumbing: All-purpose flour 2 cups Corn flour 3 tbsp White pepper 1/2 tsp Salt to taste Garlic powder 1/2 tsp Ginger powder 1/2 tsp Cold water as required Oil for frying Ingredients for zinger sauce: Ketchup 1/2 cup Mayonnaise 1/4 cup Vinegar 2-3 tbsp Chili garlic sauce 4 tbsp Salt to taste Red chili flakes 1/2 tbsp Ingredients for green chutney: Coriander leaves 2 cups Mint leaves 1 cup Cumin seeds 1 tsp Green chilies 4-5 Garlic cloves 2 Lemon juice 2 tbsp Salt to taste Ingredients for aloo bukhara chutney: Dry plum (soaked in water) 1 cup Tamarind (soaked) 1/2 cup Sugar 1/2 cup Salt to taste Chili flakes 1 tbsp Cumin powder 1 tbsp Ingredients for assembling: Paratha 2 Mayonnaise as required Ice burg as required Onion (thin slices) as required Directions for chicken marination: In a bowl mix ginger garlic paste, lemon juice, cumin powder, coriander powder, red chili flakes and salt. Cut chicken thigh pieces into thin pieces, coat them well and marinate for 30 to 40 minutes. Then start crumbing. Directions for crumbing: In flour mix cornflour, white pepper, salt, garlic powder and ginger powder. Coat marinated chicken in flour mix; then dip in cold water for 2 to 3 seconds then again coat in the flour mix. Heat oil in a deep pan and fry chicken pieces on medium-low flame until light golden brown and crispy. Your chicken pieces are ready to set aside. Directions for zinger sauce: In a bowl add ketchup, mayo, vinegar, chili garlic sauce, salt and red chili flakes. Mix all these ingredients well and your zinger sauce is ready. Set aside. Directions for green chutney: In a blender add coriander leaves, mint leaves, cumin, green chilies, garlic cloves, lemon juice and salt. Blend until you get a smooth paste, add water if required. Your green chutney is ready. Direction for aloo bukhara chutney: In a blender add plum and make a fine paste. Then add tamarind and make fine paste of it too. In a pan add tamarind pulp, plum pulp and cook for 2 to 3 minutes. Then add salt, sugar, chili flakes, cumin powder and cook until thicken. Set aside. Assembling: Take paratha spread mayonnaise, green chutney on it evenly. Place prepared zinger pieces on top, then top it with onion and ice burg. Lastly, drizzle zinger sauce on top. Roll it and serve with plum chutney. Enjoy your tasty crispy zinger paratha roll. Preparation time: 40 minutes Cooking time: 20 minutes Serving: 3-4
