Paratha rolls are a quintessential Pakistani street food, and I wanted to recreate the flavors without sacrificing the taste. These are cooked with freshly chopped onions and bell peppers, drizzled with Punjab Spice Company cilantro chutney, and rolled in soft flaky parathas make for a super tasty soy chicken paratha rolls. You can either buy frozen parathas or make fresh on your own – it’s really up to you!
Ingredients
1/2 pack of Butler Soy Curls
2 tablespoons oil
1 small bell pepper thinly sliced
1 medium onion thinly sliced
1 green chili thinly sliced (optional)
½ teaspoon kosher salt
Marinade Ingredients:
3 tablespoons soy or almond milk yogurt
1 tablespoon ginger
1 tablespoon garlic paste
2 teaspoons red chili powder
1.5 teaspoons garam masala
¼ teaspoon ground turmeric
1 tablespoon dried fenugreek leaves Kasoori methi
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
To Serve:
5 Deep brand parathas cook per package instructions
½ cup Cilantro Chutney (purchase Punjab Spice Company or buy at Indian store)
1 medium onion thinly sliced
½ cup cilantro chopped
Directions
- Marinate the soy curls: Add soy curls to a bowl and stir in all the marinade ingredients. Mix well and keep in the fridge for two hours. You can also marinate it for a longer time but two hours is generally enough.
- Make the filling: Heat oil in a pan. Add onions, peppers, salt, and cook for 3 to 4 minutes. Add soy curls and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the soy curls are fully cooked. Turn the heat off. Add cilantro.
- Cook the Parathas: Heat a non-stick griddle pan. Remove the Deep paratha from the plastic wrapping and place it on the griddle. Cook for about 1 to 2 minutes on each side or until both sides are golden brown.
- Assemble Paratha Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add sliced onions and cilantro on top. roll the sides up to the middle.Note: You can keep the marinated soy curls in the refrigerator for a longer time, although 2 hours should be sufficient to implement flavors.Since the marinade for the soy chicken is made from scratch, you can adjust the spice level by adding or reducing the amount of red chili powder and garam masala. I always double up on the chili powder since I’m a fan of spice.
I like to use Butler Soy Curls in this recipe, but you can also use seitan or your choice of chicken substitute instead.
I used the Deep brand parathas for this recipe, but you can use your favorite brand of ready-made parathas or make them at home using this recipe.
