Pairs well with Boti Kabab Paratha Roll
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Boti Kabab Paratha Roll
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Juicy, spice-infused beef boti kabab wrapped in a crispy paratha with street style yogurt sauce and tangy chutney, delivering a burst of flavors in every bite.
00:15:00 total
Serves 4
medium
Main Various
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Ingredients
- Dahi (Yogurt) - 1 cup (for street style yogurt sauce)
- Red chilli powder - 1 1/2 tsp (for street style yogurt sauce, or to taste)
- Cumin seeds - 1/4 tsp (roasted and crushed, for street style yogurt sauce)
- Chicken powder - 1 tsp (for street style yogurt sauce)
- Himalayan pink salt - 1/4 tsp (for street style yogurt sauce, or to taste)
- Green chillies - 2 (for street style yogurt sauce)
- Citric acid - 1/4 tsp (for street style yogurt sauce)
- Garlic cloves - 2 (for street style yogurt sauce)
- Fresh coriander with stem - 1 tbsp (for street style yogurt sauce)
- Boneless beef (preferably undercut) - 500 g (for beef boti kabab)
- Himalayan pink salt - 1 tsp (for beef boti kabab, or to taste)
- Ginger garlic paste - 1 tbsp (for beef boti kabab)
- Raw papaya paste - 1 1/2 tsp (skip if using undercut beef)
- Lemon juice - 1 1/2 tbsp (for beef boti kabab)
- Yogurt whisked - 3 tbsp (for beef boti kabab)
- Green chilli paste - 1/2 tbsp (for beef boti kabab)
- Coriander powder - 1/2 tbsp (for beef boti kabab)
- Turmeric powder - 1/2 tsp (for beef boti kabab)
- Red chilli powder - 1 tsp (for beef boti kabab, or to taste)
- Cumin powder - 1 1/2 tsp (for beef boti kabab)
- Kashmiri red chilli powder - 1 tsp (for beef boti kabab)
- Garam masala powder - 1/2 tsp (for beef boti kabab)
- Cooking oil - 1-2 tbsp (for cooking beef skewers)
- Charcoal - watch the video to see (for smoke flavor)
- Paratha - watch the video to see (for wrapping the roll)
- Onion rings - watch the video to see (for garnish in roll)
- Fresh coriander chopped - watch the video to see (for garnish in roll)
- Imli aloo bukhara chutney - watch the video to see (for adding tangy flavor in roll)
Instructions
- Prepare Street Style Yogurt Sauce: In a blending jar, add yogurt, red chilli powder, roasted and crushed cumin seeds, chicken powder, Himalayan pink salt, green chillies, citric acid, garlic cloves, and fresh coriander with stem. Blend well until smooth. Set aside.
- Marinate Beef - First Stage: In a bowl, add boneless beef, Himalayan pink salt, ginger garlic paste, raw papaya paste (skip if using undercut beef), and lemon juice. Mix well, cover, and marinate for 2 hours.
- Marinate Beef - Second Stage: Add whisked yogurt, green chilli paste, coriander powder, turmeric powder, red chilli powder, cumin powder, Kashmiri red chilli powder, and garam masala powder to the beef. Mix well, cover, and marinate for an additional 30 minutes.
- Prepare Skewers: Soak wooden skewers in water for 30 minutes. Thread the marinated beef pieces onto the skewers, making approximately 10 skewers.
- Cook Beef Skewers: Heat cooking oil on a griddle. Place beef skewers on the griddle, cover, and cook on low flame for 10-12 minutes, turning sides occasionally to cook evenly.
- Add Coal Smoke Flavor: Add charcoal for smoke flavor and cover for 2 minutes to infuse smoky aroma.
- Assemble Paratha Roll: On a paratha, place cooked beef boti kabab, onion rings, chopped fresh coriander, prepared street style yogurt sauce, and imli aloo bukhara chutney. Fold and wrap the roll in butter paper and serve hot.
