Butter Boti Roll Parhata

Butter Boti Roll Parhata

Butter Boti Roll Parhata

Butter Boti Roll Parhata. This roll of mai boti paratha was exactly what was missing. Now you can do it at home and enjoy.

Ingredients Butter Boti Roll Parhata:

• Chick chicken ½ kg

• Sirka (Vinegar) 4 tbs

• Attach Adrak lehsan (ginger garlic paste) 1 & ½ tbs

• Hari mirch (Green chilli) paste 2 tbs

• Namak (Salt) 2 tsp or taste

• Zeera (Cumin Seed) roasted and crushed 3 tsp

• Dhania powder (Coriander powder) 2 tsp

• Black peeper powder 2 tsp

• Dry sugar for 3 tbs

• Maida (whole-purpose flour) 1 & ½ tbs

• White Peeper Powder 1 tsp

• Olper’s milk cream

• Koyla (Coal) for smoke

• Cooking oil 3 tbs

• Makhan (Butter) 2 tbs

• Lehsan (Garlic) 1 and ½ chopped

• Maida (whole-purpose flour) 1 & ½ tbs

• Lal mirch (Red chilli) crushed 1 tsp

• Kali mirch (Black Pepper) crushed 1 tsp

• Namak (Salt) ½ tsp or taste

• Doodh (Milk) 1 cup

• Fruit milk cream ½ cup

• Ceddar cheese cheese ½ A cup

• Hara dhania (fresh coriander) at 1 tbs

Meeting:

• Paratha

• cream & sausage sauce

• Prepared for chicken malai boats

• Pyaz (Onion) sliced

Directions:

  • In a bowl, add the chicken cubes without the vinegar, the vinegar mix well, cover and marine for 15 minutes.
  • Gently, pat dry and transfer to another container.
  • Mix ginger paste, green chilli paste, salt, cumin seeds, coriander powder, black pepper pepper, dried milk powder, all-purpose flour, white pepper pepper, cream and mix well for minutes. 4-5, cover and marinate for 1 hour.
  • Give the coal smoke for 2 minutes.
  • Thread seared chicken cubes into a wooden pile.
  • In line, add cooking oil and Fry skewing chicken on low heat from all sides until golden brown, cover and turn sides in medium (about 10-12 minutes).
  • Prepare Creamy White Sauce:
  • Take a frying pan, Put the butter
  • Add the garlic and mix well.
  • Stir in all-purpose flour and mix well for 1 minute.
  •  crushed red chilli, crushed black pepper, salt and mix well.
  • Add milk, whisk well and bring to a boil, whisk continuously and cook for 1-2 minutes.
  • Put cream and whisk well.
  • Add cheddar cheese and fresh coriander, whisk continuously and cook until desired consistency. – Keep it cool.
  • (Once the sauce becomes thick, add more milk and whisk well).

Meeting:

  • In Paratha, add white sauces with cream, chicken malai boti, onion, white cream sauce, wrap to make roll, wrap in butter paper and serve!

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