---
title: "Commercial Bangladeshi Chicken Roll Recipe"
description: "A commercial chicken roll recipe producing 40 large rolls with flaky paratha, spiced chicken, egg, fresh vegetables and controlled portions."
url: https://rosuii.com/recipes/chicken-roll-recipe
lang: en
course: snack
cuisine: Bangladeshi
difficulty: medium
prep_minutes: 60
cook_minutes: 90
total_minutes: 150
yield: "40 large chicken rolls"
servings: 40
tags: ["chicken", "spicy", "snack", "street-food"]
source: Rosuii (https://rosuii.com)
---

# Commercial Bangladeshi Chicken Roll Recipe

A commercial chicken roll recipe producing 40 large rolls with flaky paratha, spiced chicken, egg, fresh vegetables and controlled portions.

## Ingredients

- 2.8 kg Maida, sifted
- 85 g Salt, divided between dough and filling
- 50 g Sugar
- 1.55-1.65 L Water, room temperature
- 1.2 L Soybean oil, divided between dough, filling and griddle cooking
- 4.8 kg Boneless chicken thigh, trimmed and cut into thin strips
- 160 g Ginger paste
- 160 g Garlic paste
- 50 g Red chilli powder
- 20 g Turmeric powder
- 35 g Cumin powder
- 20 g Garam masala powder
- 180 ml Lemon juice
- 1.6 kg Onion, half sliced for cooking and half finely sliced for assembly
- 120 g Green chilli, finely sliced
- 40 Eggs, cracked in small batches
- 1.2 kg Cucumber, seeded, thinly sliced and drained
- 800 g Tomato ketchup, transferred to a squeeze bottle
- 600 g Commercial mayonnaise, transferred to a squeeze bottle

## Equipment

- Commercial dough mixer
- Digital kitchen scale
- Large flat griddle or tawa
- Wide heavy frying pans
- Instant-read probe thermometer
- Food-grade shallow trays
- Refrigerated ingredient rail
- Stainless-steel worktable

## Method

1. **Mix and rest dough** — Combine the maida, 50 g salt and sugar, then add 1.55 L water gradually while mixing. Knead for 8 to 10 minutes until smooth, soft and slightly tacky, adding the reserved water only if needed. Mix in 200 ml oil, cover and rest at room temperature for 30 minutes.
2. **Portion and laminate parathas** — Divide the dough into 40 equal portions of approximately 112 to 116 g. Flatten each portion, brush lightly with oil, fold or coil to create layers and place in an oiled covered tray. Rest for another 20 to 30 minutes until the dough rolls without springing back.
3. **Marinate the chicken** — Mix the chicken with ginger, garlic, chilli powder, turmeric, cumin, garam masala, lemon juice and the remaining salt. Marinate under refrigeration at 5°C or below for 20 to 30 minutes. Do not leave the batch beside the stove while preparing the parathas.
4. **Cook filling in batches** — Heat a wide pan over high heat, add part of the remaining oil and cook the chicken in 3 or 4 batches. Add the cooking portion of onion and green chilli, then stir-fry each batch for 8 to 12 minutes until the chicken reaches at least 75°C. The finished masala should coat the strips with no watery liquid in the pan.
5. **Prepare service station** — Hold chicken at 60°C or above and keep cucumber and raw onion at 5°C or below. Set out separate utensils, a digital scale, sauces, wrappers and a clean board in assembly order. Crack only enough eggs for 10 rolls at a time and return liquid egg to refrigeration between orders.
6. **Roll the parathas** — Roll each rested portion to a 22 to 24 cm circle about 2 mm thick. Use minimal loose flour and keep the centre and edges even. Cover the rolled pieces so their surfaces do not dry while the griddle heats.
7. **Part-cook each paratha** — Heat the griddle surface to 190 to 210°C and apply a thin film of oil. Cook each paratha for 45 to 60 seconds per side until pale spots appear but the wrap remains flexible. Cool briefly on a rack before stacking loosely for service.
8. **Finish with egg** — Spread one beaten egg in a thin circle on the lightly oiled griddle, then press one paratha onto it. Cook for 30 to 45 seconds until the egg is set, flip and cook for another 30 to 45 seconds until the outside has golden crisp patches. Avoid drying the paratha until it becomes brittle.
9. **Fill and roll** — Place the paratha egg-side up and add approximately 95 to 100 g hot chicken filling below the centre. Add about 30 g combined onion and cucumber, followed by approximately 20 g ketchup and 15 g mayonnaise. Fold the bottom and sides inward, then roll firmly so the filling remains contained.
10. **Wrap and serve** — Wrap the lower two-thirds immediately in food-grade butter paper and add a loose paper sleeve or foil layer for takeaway. Serve within 10 minutes for the best texture and avoid holding assembled rolls beyond 20 minutes. Keep the top slightly vented so steam does not soften the paratha.

## Notes

## Why chicken rolls suit commercial service

**A chicken roll works for a food cart or restaurant because most components can be prepared before the rush and finished quickly to order.** The chicken filling, dough portions, sauces and vegetables can be organised as separate production items. During service, one cook needs only to finish the paratha with egg, add measured filling and wrap the roll. This keeps ticket time around 3 to 4 minutes when the station is properly heated and stocked.

The format also supports variations without changing the core production. Extra egg, extra chicken, cheese or increased chilli can be sold as controlled add-ons. However, too many variations slow the griddle and make portions inconsistent, so keep the main build fixed and limit optional additions.

## Where ingredient quality matters

**Chicken quality, flour strength and sauce consistency have the greatest effect on the finished roll.** Boneless thigh is usually more forgiving than breast because it remains moist under high heat and short hot holding. Buy trimmed meat from a dependable supplier, reject pieces with excessive surface water and weigh the chicken after trimming to measure the usable yield.

Use fresh commercial maida with moderate gluten strength. Weak or old flour tears during rolling, while very strong flour can produce a chewy wrap unless the dough receives enough resting time. Water absorption changes between flour batches, so reserve part of the water and stop adding it when the dough becomes soft, smooth and slightly tacky rather than wet.

Commercial mayonnaise is safer and more consistent than mayonnaise made with raw egg. Vegetables should be crisp and dry because surface water quickly softens the paratha. Sauces also need a stable thickness so every measured squeeze delivers approximately the same amount.

## Building a flaky paratha wrap

**A roll paratha should be thin enough to fold but strong enough to hold hot filling without tearing.** Kneading develops the structure, while two resting periods allow that structure to relax. If dough pulls back during rolling, it has not rested long enough. Do not keep forcing it thinner because the centre may become uneven while the edge remains thick.

The oil layer and coiled shaping create separation between the dough layers. Use only enough bench oil to prevent sticking. Loose flour left on the surface burns on the griddle and creates bitter black patches. Keep the rolled diameter consistent with a guide mark on the workbench, particularly when more than one employee is rolling.

Partial cooking before the rush is useful, but the parathas should remain pale and flexible. Cool them briefly on a rack before stacking. Sealing hot parathas in a container traps steam, sticks the layers together and produces a leathery wrap during final cooking.

## Cooking a dry but juicy filling

**The chicken filling must be juicy inside but dry enough that no liquid runs into the paratha.** Use a wide pan or tilting skillet and cook in batches rather than filling a deep pot. Overcrowding lowers the surface temperature, causing the meat and onion to release water and simmer. The result takes longer to reduce and often becomes tough before it is dry.

Stop cooking when the thickest chicken pieces reach at least 75°C and the masala coats the strips without free liquid at the bottom. Spread the filling in shallow food-grade trays instead of leaving it in a deep hot pan. For immediate service, hold it at 60°C or above. For later service, cool it rapidly under refrigeration and cover only after steam has escaped.

## Setting up the assembly line

**The fastest assembly line follows the same direction as the final build: griddle, filling, vegetables, sauces and wrapping.** Place a scale beside the filling pan and use one standard spoon or tong. Keep sliced vegetables in small chilled containers and refill them from the refrigerator rather than exposing the full production batch throughout service.

Crack eggs in small batches and keep the liquid egg chilled at 5°C or below. Do not place raw egg utensils near cooked chicken, vegetables or wrapping paper. Assign separate tongs and wipe the scale platform whenever filling touches it.

Put the chicken slightly below the centre of the paratha, followed by dry vegetables and sauces. Fold the lower edge over the filling, bring in both sides and roll firmly without crushing the layers. An overloaded centre prevents a tight closure and causes the filling to fall out during takeaway service.

## Wrapping rolls for takeaway

**A takeaway wrapper must contain sauce while allowing enough steam to escape to protect the paratha.** Wrap the lower two-thirds in food-grade butter paper, then use a paper sleeve or a loose outer foil layer when extra insulation is needed. Do not seal a freshly cooked roll tightly in polythene because condensation makes the surface soft within minutes.

For counter orders, leave the top open and serve immediately. For delivery, close the wrapper securely but provide a small steam path at the top. Pack cold drinks and chilled sauces away from the hot roll, and avoid placing heavy boxes above it.

## Scaling the batch correctly

**Scale every ingredient by the target roll count, but adjust water, frying oil and cooking capacity by observation.** For 20 rolls, halve the measured ingredients while keeping the same dough rest, marination and cooking temperatures. For 80 rolls, double the ingredients but divide the filling between several pans so each batch maintains high heat.

Larger dough batches should also be divided for kneading if the mixer cannot develop them evenly. Scaling up does not justify shortening rest time. When producing several hundred rolls, stagger dough mixing and chicken cooking so one batch does not remain at room temperature while another is being processed.

## Holding and reheating for service

**Finished rolls are best served within 10 minutes, and noticeable quality loss begins after about 15 to 20 minutes.** Hot boxes extend temperature control but cannot preserve crispness because steam remains trapped around the paratha. Avoid assembling rolls in advance except for a clearly timed high-volume order.

Hold cooked chicken at 60°C or above for no longer than 2 hours for best quality, stirring periodically and checking the actual centre temperature. Refrigerated filling should be reheated rapidly to at least 75°C and used only once. Reheat it in a covered pan with a very small splash of water if necessary, then uncover and reduce any remaining moisture.

Store cooled filling at 5°C or below and use within 48 hours, although same-day or next-day use gives better texture. Chilled dough portions can be held for up to 24 hours in covered, lightly oiled trays. Cut vegetables should be prepared daily and discarded if they become watery, warm or contaminated.

## Portioning and yield control

**Consistent dough and filling weights are the main controls that protect the planned yield of 40 rolls.** Weigh dough balls before resting, then check the first five rolled parathas for diameter. During service, verify the chicken portion regularly instead of relying on an increasingly full spoon.

Record the trimmed raw chicken weight, cooked filling weight and number of portions produced. This shows whether loss came from supplier trimming, cooking shrinkage, oversized servings or unsold production. A practical [portion control](/blog/restaurant-portion-control-guide) system should include a photographed build standard, standard utensils and shift-level spot checks.

## Mistakes that cost money

**The most expensive mistakes are overfilling, overcrowding the chicken pan, holding assembled rolls and producing more cut vegetables than the shift can sell.** Overfilling reduces the roll count and increases wrapper failures. Wet chicken and vegetables also create customer complaints even when the ingredient quantity is generous.

- Do not add water automatically while cooking the chicken; first allow the meat and onion to release their own moisture.
- Do not stack steaming parathas in a sealed container.
- Do not mix old and freshly cooked filling in the same holding pan.
- Do not return reheated filling to refrigeration for another service.
- Do not estimate sauce portions with open jars and spoons; use labelled squeeze bottles.

## Keeping food cost stable

**Stable cost comes from monitoring chicken yield, fixed portions and production waste rather than buying the cheapest available meat.** Compare suppliers using trimmed usable weight, not only invoiced weight. Track flour absorption, cooked filling yield, damaged parathas, expired vegetables and sauce usage as separate causes.

Use [recipe costing](/blog/recipe-costing-restaurant) whenever the chicken specification, roll size or sauce build changes, then review the resulting [food cost percentage](/blog/food-cost-percentage) against actual sales. Rosuii can record raw materials, production into finished components, wastage and item sales so the planned batch can be compared with real output without claiming automatic per-item recipe deduction.

## Cost drivers

Boneless chicken is the main cost driver, followed by eggs, cooking oil and mayonnaise. Cost moves with the trimmed yield of the chicken, portion size, oil absorption, sauce usage and the number of vegetables or parathas discarded.

## FAQ

### Can this chicken roll recipe be doubled to 80 rolls?

Yes, double the measured ingredients but cook the chicken in at least 6 batches or across multiple pans. Keep the dough rest, griddle temperature, chicken core temperature and individual portion sizes unchanged.

### How long can finished chicken rolls be held?

Serve finished rolls within 10 minutes for the best texture. Quality drops noticeably after 15 to 20 minutes because trapped steam softens the paratha, even when the rolls remain hot.

### Can chicken breast replace chicken thigh?

Chicken breast can be used, but cut it evenly and stop cooking as soon as the centre reaches 75°C. It loses moisture faster than thigh, so long hot holding should be avoided.

### How long does the cooked filling last under refrigeration?

Cool the filling rapidly in shallow trays, refrigerate it at 5°C or below and use it within 48 hours. Reheat once to at least 75°C and do not mix reheated leftovers into a fresh batch.

### What should the kitchen do if the batch produces fewer than 40 rolls?

Check dough-ball weight, cooked chicken yield, filling portion weight and damaged parathas separately. Recording these figures identifies whether the shortage came from trimming loss, cooking shrinkage, overportioning or production waste.

---
Canonical: https://rosuii.com/recipes/chicken-roll-recipe
More: https://rosuii.com/llms.txt