THE PAPAD ROLL
THIS COMBO IS GOING TO KNOCK YOUR CHAMPALS OFF
A hot chicken kebab wrapped in a warm tortilla with cilantro chutney, marinated onions, and a crunchy roasted papad is the ultimate mouth pleasing meal this summer season! Below you will find the recipe for both chicken kebabs, cilantro chutney, and marinated onions. After that, you will find the assembly instructions.
If you don’t have the itch for spicy food, feel free to use ginger, garlic, and green chili peppers to your liking.
Chicken Kebab Recipe
A mixture of ground chicken and spices that are combined together and cooked various different ways. Feel free to grill, pan roast, or bake to perfection!
- 1 lb ground chicken
- 1 tbsp fresh grated garlic (double if you love spice)
- 1 tbsp fresh grated ginger (double if you love spice)
- 1 tbsp fresh grated green chilies (thai, serrano, or jalapeno peppers)
- 1/4 cup fresh chopped cilantro (stems and leaves)
- 5 tbsp dried chopped onions (key ingredient)
- 1/2 tbsp salt (I use 1/2 tbsp of Morton's iodized salt)
- 2 tbsp fresh chopped green garlic (optional) available in the freezer section at Indian Grocery Stores
- 1 tsp cumin/jeera seeds (optional)
- 1 egg (optional)
Combine the kebab ingredients together and mix with a VERY light hand. Over mixing may cause the meat to toughen.
You are now ready to cook the kebabs.
Feel free to leave this mixture in the fridge for up to 3 days or cook immediately. (MY TIP: avoid adding salt if marinating)
Heat oven to 375 degrees and prep the oven roasting pan. (MY TIP: I place water on the bottom of the baking tray, then place the rack, and then kebabs over it. It helps with cleaning and keeps the kebabs moist.)
Form the kebabs into the shape of your choice and coat the outside with a generous amount of oil. To give you an idea I make them to be about the size of mini cucumbers. (feel free to make any shape you want)
Place the shaped kebabs on the roasting pan and put the pan into the pre-heated oven.
Cook for about 30 minutes (or until the internal temperature reaches 165 degrees). No flipping required.
Remove from the oven and serve hot!
Form the kebab mixture onto metal skewers THEN coat the outside with a generous amount of oil (if using wooden skewers be sure to soak them in water for 20 minutes before using)
Once the grill is fired up, cook the kebabs until the internal temperature reaches 165 degrees.
Once cooked remove from the grill, take the metal skewer off, and serve hot.
Form the kebab mixture to the size and shape of your liking then coat the outside with oil.
Heat a nonstick pan and then place the kebabs on the pan.
Cook for about 12 minutes making sure you roll the kebabs in the pan to cook evenly. Feel free to cover with a lid/dome to reach an internal temperature of 165 degrees. Cooking time may vary depending on the size of the kebabs.
Increase or lessen the garlic, ginger, and green chili measurement according to your spice level.
- 1 cup cilantro, stems and leaves
- 1 cup sour cream (vegan mayo for dairy-free diets)
- 3 cloves fresh garlic
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
- Blend all of the ingredients together and serve chilled
- 1/2 red onion
- 1/2 tsp red chili powder (lal mirch)
- 1/2 tsp Morton's iodized salt
- 1/2 tbsp fresh lemon juice
- 1/2 tsp black pepper (optional)
- 2 finely chopped, cilantro stems with leaves
- Chop the red onion to your desired size. I like to cut it lengthwise for this dish.
- Mix all of the ingredients with the onions in a large bowl. Best if mixed by hand so you can ensure a thorough mix has been done. Feel free to wear a glove :).
- Serve immediately or refrigerate until ready to serve. Feel free to marinate for up to 3 days if you prefer softer marinated onions.
How to assemble:
-warm a tortilla of your choice (Trader Joe’s flour tortillas are absolutely phenomenal for this or any wrap for that matter)
-top the center of the tortilla with a heaping spoonful of cilantro chutney
-place the hot kebab on top of the chutney
-add some marinated onions
-crush some papad on top (I use lijjat black pepper papad which is available at all grocery stores)
-roll one side and then roll the other side to form a tight handheld meal