If you’re from Karachi, you know that I don’t exaggerate when I pronounce that the Hot N Spicy Chutney Roll is the ultimate street food. My holidays in Karachi are incomplete without Hot N Spicy or Red Apple’s Malai boti roll with its juicy chicken and soft but flaky puri paratha. It’s the best curbside pickup!
My version of this famous chutney/malai paratha roll comes SO close. If you close your eyes, ask Alexa to play some Coke Studio, it might just be the original thing. In my recipe, I did my best to simplify the process down to the core pieces–tender and moist chicken with that bbq smoke, the soft, slightly crisp puri paratha and the insanely easy chutney mayo dip. Puri paratha is inevitably a labor of love– frying in too hot an oil and it will crisp up like papad. On the other hand, frying on low heat and it will result in a puri paratha that is too greasy.
TIPS for Puri Paratha
- Atta Brand: Unlike other recipes, my instructions do NOT call for kneading the dough endlessly. This is because the type of atta I use is very fine. I use the “Aashirvaad” brand that is widely available in any South Asian grocery store.
- Kneading the dough: More than kneading, the dough kneads a good rest for 10-15 minutes to help the glutens relax. I first bring the dough together and let it rest for 10 minutes. After that initial resting time, I knead the dough for 5 minutes, then allow it to rest for another 5 minutes. After the final rest, I knead the dough for only 2 minutes. With each resting time, you’ll notice that your dough keeps softening.
- Saanth: Saanth is a paste that’s made with fat and flour to layer the puri paratha. The logic here is similar to that of parathas where you smear ghee over the paratha and roll it up. Both are used to create flakiness. Many recipes call for adding an egg (or egg white) to the saanth, but I find that unnecessary because simply making a paste of oil and flour makes the puri paratha soft and flaky.
- Holes: Unlike regular puris/Kachoris where you want the dough to fluff up, puri paratha should have a more or less paratha thickness. Therefore, it’s very important to 1) not roll out the dough too thin and 2) make some holes in the dough to allow the steam to escape while the puri paratha is frying. I make life easier for myself and just use my finger to poke some holes.
- Oil Temperature: This is arguably the MOST important step in making the perfect puri paratha that is flaky but still remains soft. I have experimented with different temps and concluded that the best temperature is HOT! I crank up the heat to medium high and let the oil get really hot almost to smoking point; as soon as the paratha hits the pan, it should sizzle immediately and come to the surface within 3-5 seconds. The hot oil not only ensures that the paratha does not overcook (think too crispy parathas that taste like papad) but also adds a lovely golden brown hue. Making puri paratha will take some practice and if its any consolation, the first paratha can sometimes be the sacrificial lamb as the oil temperature is adjusting.
Chicken Malai Boti Roll Like Hot N SpicyHot N Spicy's Malai Chutney Roll is the ultimate Street Food! In my recipe, I break down the steps and show you that you CAN make the famous chutney malai rolls in YOUR kitchen!Servings: 4
- 1 lb chicken thighs
- 1/2 cup yogurt
- 1/2 tsp coriander powder
- 3/4 tsp salt
- 3/4 tsp cumin powder
- 1 tsp red chili powder
- 2 tsp ginger garlic paste
- 1 tsp lemon juice
- 1/2 cup atta
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp oil
- water to bring the dough together
- 1 1/2 tsp oil add more oil if the paste is thick
- 1 tsp flour
Chutney Mayo Dip
- 1/4 cup yogurt
- 2 tbsp mayonnaise
- 3/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp salt
- 1 tsp ginger and garlic paste
- In a bowl, combine all the ingredients listed under Malai Chicken and let it marinate for 20 minutes. When ready to fry, heat up 1/4 cup oil in a pan and cook for 20 minutes-25 minutes until the oil somewhat separates and the liquid has evaporated. Remove from the stove and place a burning charcoal in the center, pour a tsp of oil and pop the lid on. This will give it a bbq flavor.
- To make the puri paratha dough, combine atta, all purpose flour and salt. Add oil and give it a mix. Then slowly pour water to bring the dough together. The amount of water can depend on your location--generally humid places will require less water.
- Once dough comes together, cover with cling film and let it rest for 10 minutes. Then, kinead the dough for 5 minutes. Next cover with cling wrap again for 5 minutes, After the resting time, you will notice that the dough will get even softer. Now give the dough a final knead for 2-3 minutes and you are done!
- Let the dough rest for another 10 minutes, then divide the dough into 4 balls and shape into smooth rounds. Take one ball and flatten it in a rectangle shape using your rolling pin (or you can simply stretch it using your hands because the dough gets very soft).
- Once flattened to a paratha-sized thickness, add the "saanth" paste all over the surface and fold by bringing the longer side into the center and then overlapping it with the other side. Next bring the shorter side in the center and overlap that with the other end. We are folding 4 times in total, so it should look like a square.
- Once you have layered the dough with saanth, we are ready to give the dough a final roll to fry the puri paratha. Grab your square paratha, and flatten it with a rolling pin to a paratha thickness and using your index, make holes on the surface of the paratha. This will prevent the puri from puffing up too much by allowing the steam to escape.
- Heat your oil to medium high and let it come to almost smoking point. Lower your paratha into the oil and within seconds it would float to the top. Once the paratha has started to puff up a bit, press it down gently using your spatula (stainless steel spatulas are best for this because the oil is too hot). Flip the paratha after 7-8 seconds from the time you added the paratha to the oil. Press the paratha gently once fipped over for 3-4 seconds. Total frying time should not be more than 12 seconds otherwise the paratha will get very crisp and hard.