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Roll paratha or paratha roll (Urdu: رول پراٹھا ) is a popular Pakistani street food that is similar to shawarma. Roll Paratha is a paratha, a crispy oily flatbread, rolled around meat pieces or kebab, vegetables, and sauces. While any choice of meat may be used the most popular choice of meat is chicken.
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed ...
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati churma: a ...
Stop in for a burger, an unreal spicy chicken sandwich, paratha rolls (beef, chicken tikka, spicy paneer) and street food items like lentil burgers, a spiced potato patty and chutney burger, and ...
Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie.
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was The Turks introduced Bengalis to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced ...