THE Papad Roll, an Indian Wrap!
A Papad Roll includes spicy grilled chicken seekh kebab wrapped in a tortilla of choice with homemade green chutney, fresh onions, and roasted papad. The addition of papad in any Indian wrap elevates the flavors with different textures. Hence, beware of the cravings after taking a bite of this papad roll.
The Papad Roll
A hot chicken kebab wrapped in a warm tortilla with cilantro chutney, marinated onions, and a crunchy roasted papad is the ultimate mouth pleasing meal this summer season! Below you will find the recipe for chicken kebabs, cilantro chutney, and marinated onions along with the assembly details.
THIS COMBO IS GOING TO KNOCK YOUR CHAMPALS (slippers) OFF
How to assemble The Papad Roll Indian Wrap
- Heat a tortilla of your choice. I love Trader Joe’s handmade flour tortillas, but if you want to try a gluten free or healthier option try Siete Tortillas.
- Top the center of the tortilla with a heaping spoonful of green jalapeno cilantro chutney
- Place the hot kebab on top of the chutney
- Add some marinated onions
- crush roasted papd on top (I use lijjat black pepper papad which is available at most Indian Grocery Stores)
- Roll one side and the roll the other side over it to form a handheld meal.
If you don’t have the itch for spicy food, feel free to use ginger, garlic, and green chili peppers to your liking.
If you like this Indian Wrap Recipe, try these Indian grilled recipes as well…
- Masala Chicken Wings
- Cilantro Wings
- Lamb Chops
How to make this recipe vegetarian?
Use your favorite vegetarian kebab recipe! Substitute vegetarian meat options for the chicken and continue with the recipe. I have friends who make vegetarian kebabs and use this same recipe. Let me know how you like it!
Ground Chicken vs Ground Turkey
Feel free to use either or. I personally love using ground chicken in seekh kebabs but you are welcome to use turkey. I highly suggest adding an egg to ground turkey to keep the moisture intact as well as fresh onions versus dried. The papad is a must in this Indian Wrap Recipe!
Chicken Kebab Recipe for Papad Roll
📖 Recipe
Chicken Kebabs (Papad Roll)
Ingredients1x2x3x
Chicken Kebab Ingredients
- ▢ 1 lb ground chicken
- ▢ 1 tablespoon fresh grated garlic (double if you love spice)
- ▢ 1 tablespoon fresh grated ginger (double if you love spice)
- ▢ 1 tablespoon fresh grated green chilies (thai, serrano, or jalapeno peppers)
- ▢ ¼ cup fresh chopped cilantro (stems and leaves)
- ▢ 5 tablespoon dried chopped onions (key ingredient)
- ▢ ½ tsp turmeric powder
- ▢ 2 tablespoon fresh chopped green garlic (optional) available in the freezer section at Indian Grocery Stores
- ▢ 1 teaspoon cumin/jeera seeds (optional)
- ▢ 1 egg (optional)
- ▢ salt (I use ½ tablespoon of Morton’s iodized salt)
Instructions
KEBAB MIXTURE
- Combine the kebab ingredients together and mix with a VERY light hand. Over mixing may cause the meat to toughen.
- You are now ready to cook the kebabs.
- Feel free to leave this mixture in the fridge for up to 3 days or cook immediately. (MY TIP: avoid adding salt if marinating)
OVEN BAKED INSTRUCTIONS
- Heat oven to 375 degrees and prep the oven roasting pan. (MY TIP: I place water on the bottom of the baking tray, then place the rack, and then kebabs over it. It helps with cleaning and keeps the kebabs moist.)
- Form the kebabs into the shape of your choice and coat the outside with a generous amount of oil. To give you an idea I make them to be about the size of mini cucumbers. (feel free to make any shape you want)
- Place the shaped kebabs on the roasting pan and put the pan into the pre-heated oven.
- Cook for about 30 minutes (or until the internal temperature reaches 165 degrees). No flipping required.
- Remove from the oven and serve hot!
GRILLING INSTRUCTIONS
- Form the kebab mixture onto metal skewers THEN coat the outside with a generous amount of oil (if using wooden skewers be sure to soak them in water for 20 minutes before using)
- Once the grill is fired up, cook the kebabs until the internal temperature reaches 165 degrees.
- Once cooked remove from the grill, take the metal skewer off, and serve hot.
PAN ROAST INSTRUCTIONS
- Form the kebab mixture to the size and shape of your liking then coat the outside with oil.
- Heat a nonstick pan and then place the kebabs on the pan.
- Cook for about 12 minutes making sure you roll the kebabs in the pan to cook evenly. Feel free to cover with a lid/dome to reach an internal temperature of 165 degrees. Cooking time may vary depending on the size of the kebabs.
- Serve hot!
- Increase or lessen the garlic, ginger, and green chili measurement according to your spice level.
Jalapeno Cilantro Sauce
📖 Recipe
Jalapeno Cilantro Sauce
Ingredients
- 1 cup cilantro, stems and leaves (about 1 bunch of cilantro)
- 1 cup sour cream (see above for substitutions)
- 3 cloves fresh garlic (more or less)
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
- salt
- water (optional)
Instructions
- Blend the cilantro, garlic, and green chili pepper into a fine paste.
- Mix the blended contents with sour cream and some salt. If you prefer a more dressing like consistency, then add some water and mix well.
- Chill in the refrigerator or enjoy immediately.
Notes
Onion Salad for Papad Roll Indian Wrap
📖 Recipe
Onion Salad
Ingredients
- ½ red onion
- ½ teaspoon red chili powder (lal mirch)
- ½ teaspoon Morton’s iodized salt
- ½ tablespoon fresh lemon juice
- ½ teaspoon black pepper (optional)
- 2 finely chopped, cilantro stems with leaves
Instructions
- Chop the red onion to your desired size. I like to cut it lengthwise for this dish.
- Mix all of the ingredients with the onions in a large bowl. Best if mixed by hand so you can ensure a thorough mix has been done. Feel free to wear a glove :).
- Serve immediately or refrigerate until ready to serve. Feel free to marinate for up to 3 days if you prefer softer marinated onions.
Chicken Kebabs (Papad Roll)
Ingredients
Chicken Kebab Ingredients
- 1 lb ground chicken
- 1 tablespoon fresh grated garlic (double if you love spice)
- 1 tablespoon fresh grated ginger (double if you love spice)
- 1 tablespoon fresh grated green chilies (thai, serrano, or jalapeno peppers)
- ¼ cup fresh chopped cilantro (stems and leaves)
- 5 tablespoon dried chopped onions (key ingredient)
- ½ tsp turmeric powder
- 2 tablespoon fresh chopped green garlic (optional) available in the freezer section at Indian Grocery Stores
- 1 teaspoon cumin/jeera seeds (optional)
- 1 egg (optional)
- salt (I use ½ tablespoon of Morton’s iodized salt)
Instructions
KEBAB MIXTURE
- Combine the kebab ingredients together and mix with a VERY light hand. Over mixing may cause the meat to toughen.
- You are now ready to cook the kebabs.
- Feel free to leave this mixture in the fridge for up to 3 days or cook immediately. (MY TIP: avoid adding salt if marinating)
OVEN BAKED INSTRUCTIONS
- Heat oven to 375 degrees and prep the oven roasting pan. (MY TIP: I place water on the bottom of the baking tray, then place the rack, and then kebabs over it. It helps with cleaning and keeps the kebabs moist.)
- Form the kebabs into the shape of your choice and coat the outside with a generous amount of oil. To give you an idea I make them to be about the size of mini cucumbers. (feel free to make any shape you want)
- Place the shaped kebabs on the roasting pan and put the pan into the pre-heated oven.
- Cook for about 30 minutes (or until the internal temperature reaches 165 degrees). No flipping required.
- Remove from the oven and serve hot!
GRILLING INSTRUCTIONS
- Form the kebab mixture onto metal skewers THEN coat the outside with a generous amount of oil (if using wooden skewers be sure to soak them in water for 20 minutes before using)
- Once the grill is fired up, cook the kebabs until the internal temperature reaches 165 degrees.
- Once cooked remove from the grill, take the metal skewer off, and serve hot.
PAN ROAST INSTRUCTIONS
- Form the kebab mixture to the size and shape of your liking then coat the outside with oil.
- Heat a nonstick pan and then place the kebabs on the pan.
- Cook for about 12 minutes making sure you roll the kebabs in the pan to cook evenly. Feel free to cover with a lid/dome to reach an internal temperature of 165 degrees. Cooking time may vary depending on the size of the kebabs.
- Serve hot!
- Increase or lessen the garlic, ginger, and green chili measurement according to your spice level.
Recipe Courtesy of The Curry Mommy
Jalapeno Cilantro Sauce
Ingredients
- 1 cup cilantro, stems and leaves (about 1 bunch of cilantro)
- 1 cup sour cream (see above for substitutions)
- 3 cloves fresh garlic (more or less)
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
- salt
- water (optional)
Instructions
- Blend the cilantro, garlic, and green chili pepper into a fine paste.
- Mix the blended contents with sour cream and some salt. If you prefer a more dressing like consistency, then add some water and mix well.
- Chill in the refrigerator or enjoy immediately.
Notes
Recipe Courtesy of The Curry Mommy
Onion Salad
Ingredients
- ½ red onion
- ½ teaspoon red chili powder (lal mirch)
- ½ teaspoon Morton’s iodized salt
- ½ tablespoon fresh lemon juice
- ½ teaspoon black pepper (optional)
- 2 finely chopped, cilantro stems with leaves
Instructions
- Chop the red onion to your desired size. I like to cut it lengthwise for this dish.
- Mix all of the ingredients with the onions in a large bowl. Best if mixed by hand so you can ensure a thorough mix has been done. Feel free to wear a glove :).
- Serve immediately or refrigerate until ready to serve. Feel free to marinate for up to 3 days if you prefer softer marinated onions.
Recipe Courtesy of The Curry Mommy
If you’ve been on the hunt for a restaurant-style homemade buttermilk ranch dressing recipe , then here it is! This finger-licking-good ranch recipe is a family favorite and it pairs well with practically anything and everything.
Make this today! It goes well with
- masala chicken wings
- bbq pizza
- boneless tandoori chicken and much much more!
Are you searching for a restaurant-style ranch?
Your journey ends here. With this buttermilk ranch dressing recipe, you will only need three ingredients that will change your life forever! My kids love “mommy’s special dressing” on salads more than I can rave about. With that said, Be sure to grab the ingredients on your next grocery store visit.
Ingredients
Here is a list of the ingredients you will need to make the homemade tasty ranch dressing.
- Hidden Valley Ranch Seasoning - I prefer the individual packages versus bulk. In my experience, they have tasted the best.
- Buttermilk - store-bought works best. Look for it in the fridge section at your local grocery store.
- Mayonnaise - Look for Hellman’s or Best Foods brand mayonnaise. If you are vegan, then give my favorite Soy-Free Veganaise from Follow Your Heart a try.
Instructions
Blend the seasoning packet in a chutney machine or coffee grinder. Then mix in the mayonnaise and buttermilk by using a whisk. Keep cool until ready to consume.
Other dips and sauce recipes
- Lemon Herb Tahini Sauce
- Momo Chutney Recipe
- How to Make Bread Dipping Oil with Fresh Herbs
- Gujarati Tindora Recipe for Athanu
I prefer Hellman’s or Best Foods brand. For a vegan substitute try Follow Your Heart -Veganaise Soy-Free Mayo.
This is a go-to recipe! It tastes just like your favorite pizza place’s ranch.
Add jalapeno to the mixture. If you want it to be even spicier then, serrano chili peppers work well. Kick it up a notch and add some cilantro if your heart desires. work well.
I’ve read that “Best Foods” brands are available on the west of the Rocky Mountains whereas “Hellman’s” is available on the east side of them. Interesting, no?
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Restaurant Style Buttermilk Ranch Dressing
Equipment
- ▢ Small blender, coffee grinder, or chutney machine
- ▢ whisk
- ▢ bowl
- ▢ Storage Container
Ingredients1x2x3x
- ▢ 1 oz package Hidden Valley Ranch Dressing Package (or equivalent)
- ▢ 1 cup Best Foods Brand or Hellman’s Regular Mayonnaise
- ▢ 1 cup Buttermilk
Instructions
- Blend the ranch seasoning packet in a coffee grinder, chutney machine, or an everyday blender.
- Whisk together the mayonnaise and the blended ranch seasoning together.
- Slowly add the buttermilk and whisk again.
- Store in the refrigerator until ready to use.
- NOTE: The dressing is good in the fridge until the buttermilk’s expiration date.
