Chicken Kheema Roll

Warm, aromatic chicken kheema delight

Prep Time 40 min
Cook Time 40 min
Serving Size 4
Recipe Type Hob

The Chicken Kheema Roll blends culinary history with irresistible flavour. The filling starts with golden onions, ginger-garlic, tomatoes, and peas cooked down with turmeric, red chilli, cumin, and coriander. Minced chicken absorbs these spices beautifully, turning soft and crumbly. A finishing spoon of garam masala — a centuries-old blend created to bring warmth — infuses the kheema with nuanced aroma. Wrapped in a flaky, egg-coated paratha and topped with onions, green chillies, and tangy chaat masala, this roll captures the essence of Indian street food: warm, spiced, layered, and deeply satisfying with every bite.

Ingredients

For the Chicken Kheema Filling:

Minced chicken – 300 g
Green peas – 30 g
Onion – 1 large, finely chopped
Ginger-garlic paste – 1 tbsp
Green chili – 1, finely chopped (optional)
Tomato – 1 medium, finely chopped
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Salt – to taste
Oil – 2 tbsp
Fresh coriander leaves – 2 tbsp, chopped
Lemon juice – 1 tsp
Special Garam Masala:
Roast lightly and grind together
Green cardamom – 3 pods
Cloves – 3
Cinnamon – 1-inch stick
Black peppercorns – ½ tsp
Shah jeera (caraway seeds) – ¼ tsp
Mace – a small piece
Nutmeg – a pinch

For the Roll Base:

Maida (refined flour) – 1 cup
Salt – a pinch
Oil – 1 tsp
Water – as needed to make a soft dough
(Or use readymade parathas for quick assembly.)

For Egg Coating & Assembly:

Eggs – 2 to 3
Salt – a pinch
Oil – for pan
Onion – 1 small, finely sliced
Green chili – 1, sliced
Chaat masala – a sprinkle
Tomato ketchup or mint chutney – 1 tbsp

Method

Prepare the Kheema:

Heat oil in a pan. Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilli, sauté till aromatic.
Add tomatoes, turmeric, red chilli, coriander, and cumin powder. Cook till tomatoes turn soft.
Add green peas & minced chicken, mix well, and cook till the meat turns opaque.
Sprinkle salt and let it cook on medium heat until dry and crumbly (8–10 min).
Add the special garam masala and lemon juice. Mix and finish with chopped coriander. Set aside.

Prepare the Paratha:

Roll the dough into thin discs, apply oil on the paratha and fold to form layers, pull the paratha and round it. Roll thinly & cook lightly on a tawa with a little oil on both sides till golden spots appear. Set aside.
Make the Egg-Coated Roll:
Crack an egg in a bowl, whisk with salt.
Heat a little oil on a tawa, pour the egg, and immediately place the paratha over it — press gently so the egg sticks to it. Cook till the egg sets and flips easily.

Assemble:

Spread a little chutney or ketchup on the egg side. Add a generous spoonful of chicken kheema.
Top with sliced onions, green chilli, and a sprinkle of chaat masala.
Roll it tightly and wrap in parchment or foil.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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