- K&N’s Kabab Tikki - 15-18 kababs
- Oil - 2 tbsp
- Onion - 1 cup; sliced
- Tomato - ½ cup; sliced
- Achari masala - 1 tbsp
- Water - as required
- Lacha paratha - 7-8
- Achari yogurt - as required
- Tomato - for assembling; julienned
- Onion - for assembling; julienned
- Green capsicum - for assembling; julienned
- Chili garlic sauce - as required
- Cumin seeds - 1 tbsp
- Fennel seeds - 1 tbsp
- Fenugreek seeds - 1 tsp
- Mustard seeds - 1 tbsp
- Nigella seeds -1 tsp
- Fennel powder - 1 tsp
- Turmeric powder - 1 tsp
- Salt - ½ tsp
- Red chili powder - 1 tsp
- Yogurt - 1 cup
- Cilantro leaves - ½ cup; chopped
- Salt - ½ tsp
- Achari masala - ½ tbsp
- Lemon juice - 1 tbsp; fresh
For Achari Masala
For Achari Yogurt
Fry K&N’s Kabab Tikki as per instructions on label and cut in half.
Heat oil in a pan and add onion. Cook until golden brown and caramelized.
Add tomato and achari masala; cook for 1-2 minutes or until masala is aromatic.
Add water and cover for 3-4 minutes.
Add K&N's Kabab Tikki pieces in the prepared achari mixture. Cook for an additional 2-3 minutes until Kababs are well coated with masala.
Spread achari yogurt on lacha paratha and place prepared achari Kabab Tikki masala. Place tomatoes, onion, green capsicum and chili garlic sauce. Roll paratha tightly using a butter paper.
Achari Chicken Paratha roll is ready. Serve.
For Achari Masala
In a preheated pan add cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds and roast them for 1-2 minutes.
Add fennel powder, turmeric powder, salt and red chili powder and roast again for 1-2 minutes.
Grind the roasted seeds to make a fine powder using a spice grinder.
For Achari Yogurt
Add all the ingredients in a bowl, mix well and refrigerate till use.
- All-purpose flour - 2 cups
- Salt - ½ tsp
- Ghee - 2 cups
- Water - as required
In a large mixing bowl add all-purpose flour, salt, ghee and mix well. Gradually add water and knead into a smooth dough.
Cover dough with a damp cloth and let it rest for about 15-20 minutes.
Divide the dough into 4 equal parts. Take one dough ball and roll into a flatbread using a rolling pin.
Brush with ghee and fold the rolled dough like a paper fan, creating pleats.
Starting from one end, roll the pleated dough into a spiral shape. Flatten the spiral-shaped dough using a rolling pin to make a round paratha.
Cook the paratha from both sides until turn golden brown and crispy.
