Ingredients

-K&N’s Kabab Tikki (15-18 kababs)

-Oil (2 tbsp)

-Onion (1 cup; sliced)

-Tomato (½ cup; sliced)

-Achari masala (1 tbsp)

-Water as required

-Lacha paratha (7-8)

-Achari yogurt as required

-Tomato for assembling; julienned

-Onion for assembling; julienned

-Green bell pepper for assembling; julienned

-Chilli garlic sauce as required

Method

1. Fry K&N’s Kabab Tikki as per instructions on pack and cut in half.

2. Heat oil in a pan and add onion. Cook until golden brown and caramelized.

3. Add tomato and achari masala; cook for 1-2 minutes or until masala is aromatic.

4. Add water and cover for 3-4 minutes.

5. Add K&N’s Kabab Tikki pieces in the prepared achari mixture. Cook for an additional 2-3 minutes until Kababs are well coated with masala.

6. Spread achari yogurt on lacha paratha and place prepared achari Kabab Tikki masala. Place tomatoes, onion, green bell pepper and chilli garlic sauce. Roll paratha tightly using a butter paper.

7. Achari Chicken Paratha roll is ready. Serve.

Achari Yogurt Ingredients

-Yogurt (1 cup)

-Coriander leaves (½ cup; chopped)

-Salt (½ tsp)

-Achari masala (½ tbsp)

-Lemon juice (1 tbsp; fresh)

Method

Add all the ingredients in a bowl, mix well and refrigerate till use.

Achari Masala Ingredients

-Cumin seeds (1 tbsp)

-Fennel seeds (1 tbsp)

-Fenugreek seeds (1 tsp)

-Mustard seeds (1 tbsp)

-Nigella seeds (1 tsp)

-Fennel powder (1 tsp)

-Turmeric powder (1 tsp)

-Salt (½ tsp)

-Red chilli powder (1 tsp)

Method

1. In a preheated pan add cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, nigella seeds and roast them for 1-2 minutes.

2. Add fennel powder, turmeric powder, salt and red chilli powder and roast again for 1-2 minutes.

3. Grind the roasted seeds to make a fine powder using a spice grinder.

Laccha Paratha Ingredients

-All-purpose flour (2 cups)

-Salt (½ tsp)

-Ghee (2 cups)

-Water as required

Method

1. In a large mixing bowl add all-purpose flour, salt, ghee and mix well. Gradually add water and knead into a smooth dough.

2. Cover dough with a damp cloth and let it rest for about 15-20 minutes.

3. Divide the dough into 4 equal parts. Take one dough ball and roll into a flatbread using a rolling pin.

4. Brush with ghee and fold the rolled dough like a paper fan, creating pleats.

5. Starting from one end, roll the pleated dough into a spiral shape. Flatten the spiral-shaped dough using a rolling pin to make a round paratha.

6. Cook the paratha from both sides until turn golden brown and crispy.

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This content is produced in paid partnership with K&N’s.

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