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Chicken Malai Boti Roll Like Hot N Spicy

Hot 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!
Course Main Course
Cuisine Pakistani
Keyword chutney roll, hot n spicy
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Rookie With A Cookie

Ingredients

Malai Chicken

  • 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

Puri Paratha

  • 1/2 cup atta
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp oil
  • water to bring the dough together

Saanth

  • 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

Instructions

  • 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.