This is a variety of stuffed paratha for non vegetarians and is an ideal recipe for breakfast or can be served with a gravy for main course.
Preparation Time : 40 minutes
Serves : 4-6 persons
Whole wheat flour / Atta : 1 and 1/2 cups
Ghee: 5 tablespoons
Water as required for making the dough Boiled Boneless Chicken : 250 grams
Onion : 1 large chopped
Dhania / Coriander Leaves : 2 tablespoons chopped
Green Chilli : 1 teaspoon chopped
Ginger : 1 tablespoon minced or grated
Turmeric powder / haldi : 1/4 teaspoon
Red chili powder : 1/2 teaspoon
Coriander /Dhania Powder : 1/2 teaspoon
Cumin / Jeera powder : 1/2 teaspoon
Garam Masala : 1/2 teaspoon
Refined oil : 1/4 cup
Salt as per taste
In a bowl, add the flour and salt and mix well. Add 3 tablespoons ghee and combine well to get a crumble. Make smooth and firm dough by adding lukewarm water and knead it well. Let the dough rest for 30 minutes meanwhile prepare for the chicken stuffing.
In a mixer grinder mince the boiled Chicken to form Chicken keema. Now heat oil in a pan and add the chopped ginger, onion and green chillies. Saute for 1 minute and add the minced Chicken keema and all the dry masala’s including salt. Cook covered while sautéing in between for 5 minutes till the chicken is properly fried. Add the Coriander leaves and keep aside.
For making the paratha’s, take a small dough, make round balls and roll it into a small circle like chapatti / roti. Spread a bit of ghee on the surface of the chapatti and place a little chicken mixture on the surface of the chapatti and stuff by gathering all the edges of the chapatti, folding and making a round ball and flattening it. Now, roll it with a rolling pin making a paratha while adding a little Refined oil to both the sides. Similarly make the other paratha’s and serve hot with a dollop of ghee or butter.