• Boneless mutton or chicken breasts, 500 grams, thinly sliced
• Tikka Masala, 1 tbsp
• Green chillies (ground), 1 tsp
• Ginger garlic paste, 1 tsp
• Salt 1/2 tsp
• Turmeric 1/4 tsp
• Garam masala 1/2 tsp
• Yogurt 2 tbsp
• Raw papaya (grounded) 1 tsp (for mutton)
• For paratha:
• Flour, 2 cups
• Wheat flour, 1 cup
• Salt 1/4 tsp
• For chutney:
• Tamarind juice, 1 cup
• Salt, 1/4 tsp
• Chilli powder, 1 tsp
• Roasted cumin powder, 1 tsp
• Sugar, 1 tsp
• Garlic paste, 1/2 tsp
• Onion (finely sliced), 1
• Mint leaves as required

Sieve together both the flour with salt, knead with water into a medium dough. Apply little ghee.

Leave it aside cover for 1 hour then make into parathas and shallow fry on tawa.
Keep warm.

For chatni:
Mix together tamarind pulp, salt, chilli powder, garlic paste, crushed cumin, sugar and use accordingly.

For kabab:
Marinate meat with tikka or tikka boti masala, green chillies grinded, ginger garlic paste, salt, turmeric, all spice, raw papaya (in case of mutton), yogurt for 2 hours.

Heat oil and add marinated meat. Cover and cook till tender about 15 minutes.

Roll the kababs in the paratha. Serve with chutney. Your kabab roll is now ready.

by Pak101.com (few years ago!) / 3033 views