Zinger Paratha Roll Recipe - A Pakistani Street Food Classic

Zinger paratha roll is a popular Pakistani street food that's packed with flavor. This recipe features a crispy chicken zinger patty wrapped in a soft paratha with a variety of sauces and toppings. It's a delicious and satisfying meal that's perfect for any occasion.

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0:00-0:17 Zinger Paratha Roll Recipe Shots
0:17-0:44 Chicken Marination for Zinger
0:44-1:04 Crumbing Preparation
1:04-1:30 Zinger Sauce Preparation
1:30-2:04 Zinger Chicken Preparation
2:04-2:28 Plum Sauce Preparation
2:28-3:06 Assembling of Zinger Paratha Roll
3:06-3:37 Recipe Card of Zinger Paratha Roll

Zinger Paratha Roll

Ingredients for chicken marination:
Chicken thigh 2
Salt to taste
Red chili flakes 1 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Ingredients for crumbing:
All-purpose flour 2 cups
Corn flour 3 tbsp
White pepper 1/2 tsp
Salt to taste
Garlic powder 1/2 tsp
Ginger powder 1/2 tsp
Cold water as required
Oil for frying
Ingredients for zinger sauce:
Ketchup 1/2 cup
Mayonnaise 1/4 cup
Vinegar 2-3 tbsp
Chili garlic sauce 4 tbsp
Salt to taste
Red chili flakes 1/2 tbsp
Ingredients for green chutney:
Coriander leaves 2 cups
Mint leaves 1 cup
Cumin seeds 1 tsp
Green chilies 4-5
Garlic cloves 2
Lemon juice 2 tbsp
Salt to taste
Ingredients for aloo bukhara chutney:
Dry plum (soaked in water) 1 cup
Tamarind (soaked) 1/2 cup
Sugar 1/2 cup
Salt to taste
Chili flakes 1 tbsp
Cumin powder 1 tbsp
Ingredients for assembling:
Paratha 2
Mayonnaise as required
Ice burg as required
Onion (thin slices) as required
Directions for chicken marination:
In a bowl mix ginger garlic paste, lemon juice, cumin powder, coriander powder, red chili flakes and salt.
Cut chicken thigh pieces into thin pieces, coat them well and marinate for 30 to 40 minutes. Then start crumbing.
Directions for crumbing:
In flour mix cornflour, white pepper, salt, garlic powder and ginger powder.
Coat marinated chicken in flour mix; then dip in cold water for 2 to 3 seconds then again coat in the flour mix.
Heat oil in a deep pan and fry chicken pieces on medium-low flame until light golden brown and crispy.
Your chicken pieces are ready to set aside.
Directions for zinger sauce:
In a bowl add ketchup, mayo, vinegar, chili garlic sauce, salt and red chili flakes.
Mix all these ingredients well and your zinger sauce is ready. Set aside.
Directions for green chutney:
In a blender add coriander leaves, mint leaves, cumin, green chilies, garlic cloves, lemon juice and salt.
Blend until you get a smooth paste, add water if required. Your green chutney is ready.
Direction for aloo bukhara chutney:
In a blender add plum and make a fine paste. Then add tamarind and make fine paste of it too.
In a pan add tamarind pulp, plum pulp and cook for 2 to 3 minutes.
Then add salt, sugar, chili flakes, cumin powder and cook until thicken. Set aside.
Assembling:
Take paratha spread mayonnaise, green chutney on it evenly.
Place prepared zinger pieces on top, then top it with onion and ice burg.
Lastly, drizzle zinger sauce on top. Roll it and serve with plum chutney.
Enjoy your tasty crispy Zinger Paratha Roll.
Preparation time: 40 minutes
Cooking time: 20 minutes
Serving: 3-4