Kerala Chicken Parotta Roll (Malabar Style)

This chicken parotta roll is Kerala street food at home. Malabar-style chicken roast is all about a dark, dry, deeply roasted masala clinging to every piece. Wrap it in a flaky parotta with sharp lemon onions and a cool curd sauce, and every bite has crunch, heat and cool.

The roast gets its depth from golden onions and one pack of Malabar Coast Roast. No extra spices.

Prep: 25 min (includes 15 min marinating) · Cook: 25 min · Total: 50 min · Makes: 4 rolls (serves 2) · Course: Dinner · Cuisine: South Indian

Why you'll love it

  • Street-food flavour at home. Dark roast, flaky bread, cool sauce.
  • One pan for the roast. Onions and chicken cook together.
  • Frozen parottas work. That keeps it to a 50-minute dinner.

Ingredients for chicken parotta roll

  • 250–300 g boneless chicken
  • 1 pack Malabar Coast Roast
  • 40 ml water
  • 1–2 tbsp melted butter or ghee
  • 1 large onion, thinly sliced, for the roast
  • 1 tbsp coconut oil or ghee, for roasting
  • 4 Malabar parottas (frozen ready-to-cook works well)
  • Lemon onions: 1 small onion, thinly sliced, with 1 tsp lemon juice
  • Curd sauce: ½ cup hung curd or mayo with 1 tsp lemon juice
  • 1 cup shredded cabbage
  • Coriander leaves

How to make a Kerala chicken parotta roll

  1. Cut the chicken. Cut it into small pieces or thin strips. Pat dry.
  2. Marinate in Malabar Coast Roast. Mix the blend with 40 ml water and the melted butter or ghee. Coat the chicken and leave for 15 minutes.
  3. Brown the onions. Heat the coconut oil in a heavy pan. Fry the sliced onion over medium heat for 6–8 minutes until deep golden.
  4. Roast the chicken. Add the chicken and any marinade left in the bowl. Cook over medium-high heat for 10–12 minutes, stirring, until the chicken is cooked through and the masala turns dark and clings to it. Add a splash of water if it sticks.
  5. Cook the parottas. Cook them on a hot tawa until golden and flaky. While hot, scrunch each one between your palms to open up the layers.
  6. Roll it up. Spread curd sauce on each parotta. Add cabbage, the chicken roast, lemon onions and coriander. Roll tightly and wrap the bottom in butter paper.

Tips for the best parotta roll

  • Let it go dark. A dry, deeply roasted masala is what makes it Malabar-style. Don't stop while it's still saucy.
  • Coconut oil adds the Kerala note, but ghee works just as well.
  • Scrunch the parotta hot. Cold parotta won't open into layers.

Chicken parotta roll FAQs

Where do I get Malabar parotta? Frozen ready-to-cook Malabar parottas are sold in most supermarkets and on quick-commerce apps. Cook them straight from frozen on a tawa.

How spicy is it? Malabar Coast Roast is peppery and bold. The curd sauce and cabbage keep each bite balanced.

No parotta? Use soft rotis, or serve the roast with appam or rice.

Can I make the roast ahead? Yes. Keep it in the fridge for up to 2 days and reheat in a pan until piping hot before rolling.

Ready to make it? Get Malabar Coast Roast. Want the classic? Try our Kerala chicken roast. Another roti dinner: tandoori chicken smash tacos.

Back to blog