Recipestable

Category: Main Course

  • The Flavorful Mix Vegetable Chicken Pulao Recipe

    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Loaded with veggies and flavorful chicken, warm spices like cumin, cinnamon, nutmeg and mace and the heat of green chilies this Mix Vegetable Chicken Pulao is a delight to the taste buds in every bite!

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Chicken broth and seasonings are added to give it lots of flavor and moisture. It’s a one-pot meal to prepare and cook in a pot that comes together quickly for a hearty and hot week-night dinner.

    There are some Rice Pulao that are overly packed with gorgeous spices flavors, but this isn’t one of those. This Chicken pulao is a medley of rice, chicken, spices, and vegetables. I just add a tiny sprinkle of green onion as a garnish, just to add a little more color when serving. Pairs perfectly with any raita or curry of your choice.

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    What goes in Mix Vegetable Chicken Pulao

    The ingredients you need to make this Mix Vegetable Chicken Pulao are:

    • Best rice for pulao – basmati rice is the best for both flavor and fluffiness. Basmati is a type of long grain rice – the longer the grain, the fluffier the rice. It also has a lovely subtle fragrance that really compliments the flavors in this rice pilaf; You can use brown rice as well for this pulao recipe.
    • Chicken: The juicy thighs or chicken breast are the ideal meat choices for making pulao. You can use either the boneless pieces or the bone-in ones like leg pieces. I personally, like pulao with boneless chicken pieces.
    • Fat – Ideally desi ghee (clarifying butter) is the best choice for making the pulao. I choose the clarified butter (desi ghee) for flavor, but if the aroma and taste of ghee are too over-powering for you, use unsalted butter, coconut oil, or any other cooking oil.
    • Flavor Base – sautéed ginger and onion, to add savouriness;
    • Pulao Spices – I’ve used a combination of cinnamon, cloves, nutmeg, mace, bay leaves and cumin in this Mix Vegetable Chicken Pulao. It’s reminiscent of traditional Middle Eastern flavors but also a festive combination. Feel free to customize this to your own taste;
    • Broth OR water – For extra flavor, I almost always make my pulao with broth. However, water will work just fine as well, though I’d add an extra pinch of each of the spices;
    • Vegetables – Use any vegetables you like here. I like using carrot and green peas for a vibrant color, and potatoes because the flavor melds in nicely with the rice. Cabbage and Capsicum also work well but be aware that they provide a sharper pop of flavor. Broccoli would also be great.
    • Garnishing – I’ve used green onions in this mix vegetable chicken pulao recipe. I adore both the flavor and fresh green color that green onion bring to this pulao. Fresh Coriander and Mint Leaves are also great!

    How to make Mix Vegetable Chicken Pulao:

    Mix Vegetable Chicken Pulao is straight forward to make.

    1. Soak the rice for 30 minutes then drain.
    2. Sauté onion and whole spices in butter, then add the ginger and chicken along with seasoning. Cook for 20 minutes or until chicken is no longer pink and all juices run clear.
    3. Then add carrots, green peas and potatoes cook 5-7 minutes or until vegetables crisp-tender then add chicken broth and bring it to boil. Then add rice cover the pot and let it simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
    4. Now give a dum for a further 15 minutes. Fluff the rice and dish it out.

    But here are my tips for how to make the best Pulao every time!

    • Soaking Rice or not: Soaking white rice for about half an hour before cooking allows moisture to get to the middle of the kernel. During cooking, the heat transfers quicker to the middle and the rice will be done in about eight minutes, causing less damage to the outside of the kernel. Thus, it’s more evenly cooked, and easier to separate than the non-soaked rice.
    • Right liquid to rice ratio – 1 1/2 Cups of liquid to 1 cup of rice will yield perfectly cooked fluffy rice. Adding too much liquid to cook rice always results in a mushy and sticky pulao
    • Do not peek while rice is cooking! Escaped heat compromises the cooking of the rice;
    • Rest undisturbed – this is the most important step for cooking rice. This is when the rice finishes cooking and becomes fluffy!

    What To Serve With Mix Vegetable Chicken Pulao?

    This is home-style, hearty chicken pulao with delicious flavors full of spices and aroma. I suggest, serve it hot right after dum (steaming) with zeera raita, or mint raita and kachumber salad for best taste. It would also go really well with my Chicken Shorba– a mild flavored desi style chicken stew with a great combination of Oriental spices. 

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Bismillah let’s get started.
    Check it out The Flavorful Mix Vegetable Chicken Pulao Recipe and printable version here!!

    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Nothing like a good plate of aromatic pulao! This Flavorful Mix Vegetable Chicken Pulao hits all the right spots with its wonderful aroma and exotic flavors! Spice up your week with this flavorful Pulao!

    • 2 pounds Boneless Chicken
    • 3 cups long gran rice (basmati rice)
    • 1/2 cup clarified butter/ desi ghee or oil
    • 1 onion (thinly sliced)
    • 4 inch Ginger piece (thinly sliced)
    • 4 carrots (peeled and cubed)
    • 3 potatoes (peel and cubed)
    • 2 cups Green Peas
    • 2 green onions (thinly sliced( only green part))
    • 4 Green Chilies (thinly sliced)
    • 1 large Cinnamon Stick (daarcheeni)
    • 2 Black Cardamom (bari elachi)
    • 5-6 Cloves ((loong))
    • 2 Bay Leaves (tezpaat)
    • 1 tsp Cumin Seeds ((zeera))
    • 1 tsp nutmeg and mace powder
    • 1/2 tsp Black Peppercorns ((kali mirch))
    • 2 tsp Red Chili Flakes
    • 1 tsp all spice powder (garam Masala powder)
    • 2 tsp salt or according to your taste
    • 6 cups Chicken Broth (Yakhni)
    1. Rinse the basmati rice till the water becomes clear. Then soak it in water for 20 minutes. After soaking, drain the rice and keep it ready.
    2. Take a heavy bottom skillet or pot and melt clarified butter in it.
    3. Add the onions and sauté until they are a deep golden brown. This can take up to 5-7 minutes over a low heat. You will need to check and stir a couple of times. Don’t be tempted to rush this stage because this adds a lot of flavor to the finished dish.
    4. Add the cumin seeds, cinnamon stick, black cardamom, black peppercorns and cloves. Sauté for 2 minutes or until popping and fragrant.
    5. Now add the ginger slices and Chicken, cook for 15-20 minutes or till chicken turns golden brown before adding the vegetables.
    6. Now add Carrot, Potatoes and green Peas. Sauté and cook for 10 minutes or until vegetables are just tender-crisp.
    7. Season with salt, red pepper flakes and some garam masala.
    8. Next, add green chilies and sauté for a second and adjust the seasoning and add more salt if needed.
    9. Add Chicken Stock and once the it starts boiling add the soaked basmati rice and mix it gently.
    10. Now, wait for it to boil again, then cover and simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
    11. Put the pot covered (give a dum) for a further 15 minutes.
    12. Now, uncover the pot sprinkle green onion (only green part)and fluff the rice gently from the corners
    13. Remove from the heat and dish it out.
    14. Enjoy flavorful Mix Vegetable Chicken Pulao!!
    Chicken, Chicken Pulao, Dinner, Iftar Recipes, Pulao, Quick and Easy, Ramadan, Rice, vegetables, Veggie Pulao

    I can’t wait to hear what you think of this Mix Vegetable Chicken pulao. If you’ve tried both my chicken biryani and my chicken pulao you really have to let me know what you think!

    Want more Pulao Inspiration? 

    Here are some of the other Pulao Recipes that I love to make for my weekday meals.

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    Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

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  • Lamb Corn Fritters Recipe

    Lamb Corn Fritters Recipe

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    Imagine if you will that a lamb meat patty married a corn fritter and they had babies = Lamb corn Fritters. I’m not sure why I hadn’t thought of this sooner. They are healthier than regular lamb fritters; being half meat and half veggie and they are super juicy and flavorful.

    Lamb Corn Fritters Recipe

    Here’s a healthy recipe for Lamb Corn Fritters – without deep frying! Because nobody likes soggy fritters. And nobody wants to deal with a vat of oil tonight! Dinner really doesn’t get any easier than this! These Lamb Corn Fritters are so easy, you can practically whip up these juicy fritters in no time!

    These fritters are ideal to make with fresh corn cut off the cob, but can be made with canned or frozen corn. Serve for breakfast, lunch, dinner!

    Lamb Corn Fritters Recipe
    Lamb Corn Fritters Recipe

    What you need to make really great, Lamb Corn Fritters

    Here’s what you need to make these Lamb Corn fritters:

    Ground Lamb: I like to grind my lamb at a ratio of about 80% lean. I feel this brings out the most flavor. The best places to buy fresh ground lamb is your local butcher shop. If you want to use lamb, ask your butcher to grind it for you or, to make your own ground lamb, start with a lean cut. You can also use lean ground beef or turkey instead.
    Corn: as noted above, fresh is better for both flavor and crispiness. But canned and frozen work too, you just need to make an effort to dry it out as much as you can.
    Egg: egg to bind the meat and corns. It will help to get mince to stick together better.
    Ricotta Cheese: – for a good hit of savory flavor AND to make the fritters extra juicy and flavorful!
    Green Masala: Green onion, green chilies and coriander – for a hit of freshness.
    Seasoning: salt, black pepper and red pepper flakes (my fav)
    Olive oil: to sauté

    Lamb Corn Fritters Recipe

    How to make Lamb Corn Fritters

    And here’s how to make them.

    1. Mixing: Place lamb mince and corn in a bowl. Then add 1 lb fresh ground lamb. 1 egg, finely sliced green chilies, green onions, fresh coriander, salt, black pepper, red pepper and 1 cup ricotta cheese. Mix until well combined. Let it rest for 15 minutes.
    2. Cooking: Heat a large non-stick skillet over medium heat and add 2 Tbsp. extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a oval or round shaped patty about 1/3-inch thick. Cook over medium heat uncovered for 5-7 minutes, then flip, cover and cook for another 5 minutes more or until meat cooked through. Add more oil to the pan as needed for subsequent batches.
    3. The fritters take a good 12-15 minutes to cook so they’re golden on the outside and for the raw meat to cook through (remember, these are fritters so they are not very thick).
    4. Pro Tip: You can use an ice cream scooper with a lever to scoop the batter into the pan. Then flatten using a greased spatula! But don’t crowd the skillet, adding more oil to pan if required.
    Lamb Corn Fritters Recipe

    How to serve corn fritters

    Corn fritters is one of those rare foods that truly spans the breakfast-lunch-dinner spectrum! Here’s how to serve it.

    Though having suggested those various ways to serve it, the reality is that you will want to snatch them fresh off the stove, before you’ve even had a chance to plate them up properly. And that’s totally ok too! – Bushra

    Lamb Corn Fritters Recipe

    Bismillah let’s get started.
    Check it out The Lamb Corn Fritters Recipe and printable version here!!

    Lamb Corn Fritters Recipe

    Imagine if you will that a lamb meat patty married a corn fritter and they had babies = Lamb corn Fritters. They are healthier than regular fritters; being half meat and half veggie and they are super juicy and flavorful.

    • 1 pound lean ground lamb
    • 1 cup fresh corn (boiled)
    • 1/4 cup green onions (finely sliced)
    • 1/4 cup fresh coriander leaves (chopped)
    • 2 green chilies (finely chopped)
    • 1 large egg
    • 1 cup ricotta cheese
    • 1 tsp salt
    • 1 tsp red pepper flakes
    • 1/2 tsp freshly cracked black pepper
    • Olive oil to sauté

    For Serving:

    • Sour cream (ketchup (don’t judge until you’ve tried it!))
    1. Place ground lamb in a mixing bowl.
    2. Add fresh corn, green onion, fresh coriander, green chilies, egg and ricotta cheese.
    3. Season with salt, red pepper flakes and black pepper, mixing to a smooth batter. Set aside 15 minutes.
    4. Heat a large non-stick pan over medium heat and add 2 tbsp extra light olive oil.

    5. Place a heaping tablespoon of the mixture into your hand and form a round or oval patty about 1/3-inch thick.

    6. Cook over medium heat uncovered for 5-7 minutes, then flip, cover and cook for another 5 minutes more or until cooked through.
    7. Repeat with 2 or 3 more, but don’t crowd the skillet, adding more oil to pan if required.
    8. Take it out in a serving platter.
    9. Delicious Lamb Corn Fritters are ready to serve.

    Serve with salad leaves, tomato relish and sauce of choice for dunking!

    Want more Fritters recipes? 

    If you’re looking for more fritters inspiration, here are a few more of my faves:

    Hope that you all enjoy this one as much as we have!  Cheers!

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    Lamb Corn Fritters Recie
  • Vegetable Stuffed Buns Recipe

    Vegetable Stuffed Buns Recipe

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    Homemade Vegetable Stuffed Buns?  These Stuffed buns are loaded with veggies and are topped with two types of sesame seeds.  So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    This.

    I’ve made it twice in the last week, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the filling and testing the dough. Again. More. Soft Buns In my mouth. I like this recipe a lot, you guys.

    Unlike store bought buns, these are healthy and homemade, and can be packed with any filling of your choice, be it cheese, chicken, lamb or mutton, mushrooms (choices are endless). These vegetable stuffed buns are a fun way of using leftover dough and any stuffing of your choice. These can be eaten for tea or breakfast or a satisfying meal with some salad. It works well as a snack for children to take to school, or to simply enjoy with a favorite drink at any time of the day.

    These stuffed buns succeeds in titillating your senses with its soft, tenderness, and that fresh sesame-ish flavour makes these buns more appetizing. Bake Stuffed buns not because you must but because it tastes so yummy that you would regret not making it at your earliest once you devour its first bite! Having said that, I am not dropping more clues, get ready with some all purpose flour and some basic ingredients (filling of your choice) and get ready to bake fresh stuffed buns this weekend! So, are you ready to read the recipe?

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    When you make these Vegetable Stuffed Buns, all you have to do is open your windows and let the divine baking aromas drift and I will come to you. My nose can find these things. Okay? See you soon.

    Check it out the Vegetable Stuffed Buns recipe and printable version here!!

    Vegetable Stuffed Buns Recipe

     So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.

    For Buns Dough

    • 3 1/2 cups all-purpose flour
    • 1 cup warm milk
    • 2 tablespoon dry milk powder
    • 1/2 cup water (might use less)
    • 1 egg (lightly beaten)
    • 2 teaspoon sugar sugar
    • 4 tablespoon olive oil (you can use simple cooking oil)
    • 4 tablespoon melted butter
    • 1-1/2 teaspoon instant yeast
    • 1 teaspoon salt

    For Buns Stuffing

    • 2 boiled potatoes
    • 1 cup shredded cabbage
    • 1/2 cup sweet corns
    • 1/2 cup fresh green peas (boiled)
    • 2 green onion (thinly sliced)
    • 2 green bell pepper (thinly sliced)
    • 2 carrots (thinly sliced)
    • 1 teaspoon hot pepper sauce
    • 2 teaspoon soy sauce
    • 1 teaspoon herb seasoning (optional (its my fav))
    • 1/2 teaspoon black pepper (freshly ground)
    • salt to taste
    • 1 teaspoon butter

    Other Ingredients

    • 2 tablespoon sesame seeds (i used white + black seeds)
    • 1 egg yolk beaten with a little milk (for brushing the buns before baking)
    • melted butter (for brushing)
    1. In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes.
    2. Sieve the flour in a large mixing bowl.
    3. Then add dry milk, oil, melted butter and egg in it.
    4. Mix well.
    5. Add the yeast mixture in the flour and knead for few minutes.
    6. Start kneading together and gradually add the water a little at a time.
    7. You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.
    8. Knead for a good 8-10 minutes. The more you knead the dough, the softer the buns will be.
    9. Touch a bit of oil with your fingertips and apply all over the ball of dough and trasnfer into a bowl.
    10. Cover the dough with wet cloth and set aside for 1 hour for it to double in size.
    11. Meanwhile, prepare your buns stuffing.
    12. Peel potatoes and mash them roughly.
    13. Melt 1 teaspoon butter in a frying pan over medium heat.
    14. Add green peas, carrots and sweet corns. Cook and stir for few minutes until crispy-tender.
    15. Now add green pepper, cabbage and green onions, cook for 2-3 minutes.
    16. Add potatoes and a splash of soy sauce and hot sauce.
    17. Season with salt and pepper.
    18. Cook and stir for 2 more minutes or until all done.
    19. Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely.
    20. Once dough risen, Punch it down and divide it into 18 small balls ( depending on the size of buns your would like).
    21. Line the baking tray with baking sheets.
    22. Roll out each ball into a circle.
    23. Place vegetable stufing in the center, then ball it up and seal the edges.
    24. Place it on the prepared baking tray and repeat it with remaining dough.
    25. Cover the tray with a light cloth and let them rose for 30 minutes.
    26. Now brush each buns with beaten egg.
    27. Then sprinkle some sesame seeds all over.
    28. Bake in the pre-heated (180 degree C) oven for 18-20 minutes or until buns turn golden brown.
    29. Remove from the oven.
    30. Brush butter on top of the buns and cover them with a cloth so they get really soft.
    31. Serve warm and enjoy.

    Serving Suggestions:
    Serve warm with coffee or tea.

    Extra Bonus Tips:

    1. It can last  for a week in an air tight container in the refrigerator or it can be frozen for longer. Any time you wish to serve these heat them in the microwave for 15-20 seconds or preheat in the oven for 2-3 minutes and enjoy the warm, soft vegetable-y stuffed buns!
    2. What I really love is that once you have this basic idea, the variety of stuffing you can make for these buns is absolutely endless.

    I have also posted Baby Chicken Bread recipe which is another easiest & tastiest version of making stuffed bread at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Baking!!

  • Hot and Spicy Kebab Paratha Rolls Recipe

    Hot and Spicy Kebab Paratha Rolls Recipe

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    Every day the same question pops up “What to make for Lunch today?” and when the same question is asked on a weekend the response has to be something that’s not the usual and really delicious. 

    What better way to spice up the weekend lunch than with a Kebab Paratha Rolls stuffed with flavorful hot and spicy sauces and bright colorful vegetables pickles.

    Hot and Spicy Kebab Paratha Rolls recipe
    Hot and Spicy Kebab Paratha Rolls recipe

    It’s the age of one pot meal and who says one pot meal has to be a rice dish. It can be bread based dish as well. I believe wraps or rolls loaded with meat, kebabs and veggies also come in the genre of one pot meal and why not, bread gives us starch while veggies help bring a balance diet while meat gives us protein.

    The best thing about it is, that its a wholesome meal and can be prepared with leftover kebab’s too. Its as simple as assembling it all together (if that makes sense). 

    Hot and Spicy Kebab Paratha Rolls recipe
    Hot and Spicy Kebab Paratha Rolls

    Ingredients in Hot and Spicy Kebab Paratha Rolls

    The ingredients you need to make this Hot and Spicy Kebab Paratha Rolls are:

    For Kebabs: meat, onion, ginger, green chilies, fresh coriander, red chili powder, cumin powder, coriander powder, all spices powder, salt, butter for busting
    For Parathas:  whole wheat flour, white flour, Salt, clarified butter, water for kneading and black seeds (optional)
    For Topping & Stuffing: mayo garlic sauce, mint chutney, pickle cucumber, onion, carrot, green chili, few salad leaves, red chili flakes (optional)

    Hot and Spicy Kebab Paratha Rolls recipe
    Hot and Spicy Kebab Paratha Rolls recipe

    How to make Hot and Spicy Kebab Paratha Rollso:

    Hot and Spicy Kebab Paratha Rolls are straight forward to make. Prepared kebabs then make paratha’s and stuff with kebabs, sauce and topping.
    Pretty simple!!

    For this recipe, I’ve prepared the homemade Paratha’s but you can use store bought frozen paratha in case you don’t feel like making your own and keeping it all quick and simple.

    Hot and Spicy Kebab Paratha Rolls recipe
    Hot and Spicy Kebab Paratha Rolls recipe

    You can pack them and stuff your lunch box too making it a totally mess free meal for yourself. As with all wraps, you can use filling of your choice. For me it had to be this kebab paratha rolls, with some garlic sauce, minty yogurt chutney and  colorful pickle that were wrapped in the paratha rolls and gave those hot, zingy and spicy flavors that were sure to tickle those taste buds! 

    Do try this recipe, these Hot and Spicy Kebab Paratha Rolls can become your ultimate comfort and nutritious food.

    Bismillah, Let’s get started!

    Check it out the Hot and Spicy Kebab Paratha Rolls recipe and printable version below.

    Hot and Spicy Kebab Paratha Rolls Recipe

    What better way to spice up the weekend lunch than with a Kebab Paratha Rolls stuffed with flavorful hot and spicy sauces and colorful veggies.

    For Kebabs

    • 300 gm mince meat
    • 1 large onion (minced)
    • 1 inch piece of ginger (crushed)
    • 4 green chilies (chopped)
    • 1/4 bunch fresh coriander
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon all spices powder (garam masala)
    • salt to taste
    • 2 tablespoon oil or butter for busting

    For Parathas

    • 1 cup whole wheat flour
    • 1 cup white flour
    • Salt to taste
    • 2 tablespoon clarified butter (desi ghee)
    • Water as required
    • black seeds as required (optional)

    For Paratha Roll Topping & Stuffing

    • 4 tablespoon mayo garlic sauce
    • 4 tablespoon mint yogurt chutney
    • 1 cup pickle (cucumber, onion, carrot, green chili etc)
    • few salad leaves
    • chili flakes ((optional))

    Method

    To Make Kebab’s

    1. Put mince, onion, green chilies, ginger, coriander, red chili, cumin seeds, salt and all spices in a chopper. Process until well combined.
    2. Now make shape of long seekh kebabs and set aside.
    3. Heat 2 tablespoon oil or butter in a pan over medium heat.
    4. Shallow fry the kebabs covered on low heat for 10-15 minutes or until all the water of mince dries and kebabs are done.

    To Make Parathas

    1. Place flours in a large bowl. Add ghee and salt in it. Knead a soft dough with water.
    2. Let it rest for 1 hour at room temperature.
    3. Preheat the iron griddle or pan over low heat.
    4. Now make round shape parathas with the help of rolling pin.
    5. Sprinkle black seeds over it and press gently.
    6. Cook parathas with butter on medium heat until crispy.
    7. Take it out in a plate and set aside.

    To Assemble kebab Paratha Roll

    1. Now place paratha’s on a clean surface.
    2. Spread mayo garlic sauce over the paratha’s.
    3. Put salad leaves and 2 seekh kebabs over the each paratha.

    4. Pour minty yogurt chutney over it.

    5. Sprinkle pickles and chili flakes (if like it). Roll up tightly and secure with wooden pick.

    6. Now Cut the paratha roll from the center. Hot and Spicy Kebab Paratha Roll is ready to serve. ENJOY!!

    Serving Suggestions:
    Serve hot with sauce and salad of your choice along with Lemonade.

    Comfort Food, Main Course, Snack
    Indian, Pakistani
    30 minutes meals, kebab, kids friendly, paratha, paratha rolls, Quick and Easy, rolls, wraps

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    Pin it for Later ~ Hot and Spicy Kebab Paratha Rolls

    I have also posted Shami Kabab Paratha Rolls and Chicken Paratha Rolls which are another easiest & tastiest version of making Paratha Rolls at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Lunch Making!!

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