Chicken Rock N Roll

1 full chicken – cut into maximum 8 pieces.
2 Teaspoons Black Pepper powder
Salt as per taste
8 No Green chilies – fine chopped
2 No Eggs
1 cup bread crumbs.
½ cup Mint leaves – chopped
½ cup Coriander leaves – chopped.
4 Tablespoons Oil
Oil to fry


  1. Take a medium size cooking pot and put in chicken in it.
  2. Pour one glass of water in it, and mix 1 teaspoon black Pepper, ½ teaspoon salt and
  3. 4 tablespoons oil.
  4. Cover the cooking pot and let it cook and simmer until all the water / broth of the
  5. chicken is dried.
  6. Once the chicken is boiled, remove the bones and make the chicken boneless.
  7. Mesh the bone less chicken.
  8. Mix well 1 teaspoon black pepper, salt, mint leaves, coriander leaves, 1 egg (beaten), chopped green chilies In the meshed chicken.
  9. Beat 1 egg in a bowl and put it aside and in one bowl put the bread crumbs .
  10. Now make small rolls from the material, dip them in egg, and then in bread crumbs repeat the process one more times, i.e., dip the roll in egg and quickly remove and dip in bread crumbs. Put the roll aside for 10 minutes. (note: the rolls can be freeze also after this step)
  11. Heat the oil in a wok and deep fry the rolls until golden.

Potato Kachori

1 kg potatoes
6/7 No Green Chilies
1 Tablespoon White cumin
Salt to taste


  1. Boil the potatoes, peel them and mesh them.
  2. Grind green chilies and cumin together.
  3. Mix well salt, and spice mixture into boiled potatoes.
  4. Put them aside.

Chicken Filling
1/2 kg Chicken mince
1/4 cup Oil
1 Onion – medium
1 Tablespoon Ginger – Garlic Paste
Salt to taste
1 teaspoon Black pepper – crushed

(You may also include some other spices of your choice such as chili flakes or coriander)


  1. Heat the oil in a pan.
  2. Add onions and fry until tender.
  3. Add Ginger – Garlic paste and cook for a while.
  4. Add chicken mince, salt and spices and cook until ready.

Kachori Preparation

2 Eggs – beaten
1 Cup all purpose flour
Kachori Mixture
Oil for deep frying

  1. Preparation
  2. Take a ball of the kachori mixture in your hand and flat it to make the base.
  3. Press from middle to make a pressed hole.
  4. Fill the filling in it and wrap from edges to center.
  5. Close the base and light tap it to give a proper round shape.
  6. Roll it in all purpose flour.
  7. Dip into Eggs.
  8. Fry until golden.


  1. Serve on lettuce with Tamarind Sauce.


Step I – White Sauce / Tahina Sauce
¼ cup Tahina Paste
½ cup Mayonnaise
1 Teaspoon Garlic – Fine Chopped
¼ Teaspoon White pepper – Crushed
Salt to taste

1.    Mix all of them

Step II – Red Hot Sauce
½ cup Tomato paste
2 Tablespoon Red crushed Chili / Chili flakes
Salt to taste
½ Teaspoon Black Pepper
3 Tablespoons White Vinegar

1.    Mix all of them

STEP III – Shawarma Pickles
1 Liter Water
1 Cup Vinegar
2 Tablespoon Salt
3-4 Tablespoon Sugar

Cucumber – Cubes – Strips
Carrot    – Cubes – Strips
Onion – Cubes – Strips
Green Chili

1.    Boil water and put vegetables in it for 60 seconds only.
2.    After 60 seconds, remove vegetables from water and put them in vinegar.
3.    Keep them at least for 24 hours.

STEP IV – Chicken Marinate
Hot Sauce
Red Crushed Chili
Black Pepper
Salt to taste
Tomato Ketchup
A pinch Yellow Food Color
Chicken – Small cubes

1.    Mix all of them and marinate the chicken. Refrigerate the chicken for 4-5 hour.
2.    Take 1 -2 tablespoon oil and warm it in a frying pan.
3.    Put the chicken on it and cook it until completely dry.

STEP V – Shawarma Assembly
Pita Breads – as per need (any other flat bread which is soft (non sweet) can also be used)
1- Tablespoon Oil

1.    Heat the oil in frying pan.
2.    Warm the pita bread in the frying pan.
3.    Apply Red hot sauce on it. Put pickles on it. Now put chicken on it. Spread the white sauce on it. Roll the bread.