Rumali Roti Roll with Spicy Behari Chicken

Rumali Roti Roll with Spicy Behari Chicken and Imli Podina Chutney to complete your meal . Soft and smooth rumali roti with  @Sunridge Foods  white chakki atta. #HappyCookingToYou #FoodFusion

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Romali roti:

  • Anda (Egg) 1
  • Doodh (Milk) ¾ Cup
  • Sugar 1 & ½ tbs
  • Baking soda ¼ tsp
  • Namak (Salt) 1 & ½ tsp
  • Sunridge White Chakki atta sifted 2 Cups
  • Maida (All-purpose flour) sifted 1 & ½ Cup
  • Water ½ Cup or as required
  • Cooking Oil 1-2 tbs
  • Cooking oil 1 tsp

Prepare Imli Podina Chutney:

  • Podina (Mint leaves) 2 cups
  • Lehsan (Garlic) cloves 3
  • Hari mirch (Green chillies) 5-6
  • Zeera (Cumin seeds) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Kala namak (Black salt) ¼ tsp
  • Imli pulp (Tamarind pulp) ½ Cup
  • Water 3-4 tbs or as required

Bihari Style spicy Chicken:

  • Dahi (Yogurt) ½ cup
  • Lemon juice 2 tbs
  • Kacha papita paste (Raw papaya paste) ½ tbs
  • Andrak lehsan paste (Ginger garlic paste) 1 tbs
  • Pyaz (Onion) fried & crushed 2-3 tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Zeera powder (Cumin powder) 1 & ½ tbs
  • Lal mirch powder (Red chilli powder) 1 & ½ tbs
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Javitri powder (Mace powder) ¼ tsp
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Cooking oil 2 tbs
  • Chicken boneless thinly sliced ½ kg
  • Cooking oil 2-3 tbs or as required
  • Coal for smoke


  • Romali roti
  • Pyaz (Onion) rings
  • Hara dhania (Fresh coriander)
  • Prepared imli podina chutney


Prepare Romali roti:

In a bowl add egg, milk, sugar, baking soda, salt & whisk well.

Add sunridge white chakki atta, all-purpose flour & mix well.

Gradually add water & knead the dough.

Add cooking oil & knead the dough again.

Grease with cooking oil, cover & let it rest for 1 hour.

Transfer the dough to a clean mat, stretch & knead the dough for 3-4 minutes.

Grease with cooking oil & make it smooth.

Take a small dough (80g) & make a ball, sprinkle flour & roll out with the help of rolling pin.

On a heated griddle sprinkle salty water, transfer roti on heated griddle & cook from both sides (approx. 9-10).

Wrap cooked roti in a cloth & set aside.

Prepare Imli Podina Chutney:

In a blender jug add mint leaves, garlic cloves, green chillies, cumin seeds, salt, black salt, tamarind pulp, water & blend well then set aside.

Prepare Behari Style Spicy Chicken:

In a bowl add yogurt, lemon juice, raw papaya paste, ginger garlic paste, onion fried, salt, cumin powder, red chilli powder, nutmeg powder, mace powder, coriander powder, cooking oil & mix well.

Add boneless chicken, mix & coat well, cover & then marinate for 2-4 hours.

Skew marinated chicken in wooden skewers (makes 10-11).

In a frying pan add cooking oil & fry skewers on low flame until golden brown from all sides.

Give a coal smoke for 2-3 minutes then set aside.


Remove chicken from skewers & place them on Romali roti.

Add onion rings, fresh coriander, prepared imli podina chutney & roll it.

Cut & serve with imli podina chutney!

Recipe By: Kanwal Mohsin

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