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CHICKEN KHEEMA PARATHA

CHICKEN KHEEMA PARATHA

Chicken is a lean meat with various health benefits. Packed with nutritional values, chicken is supremely advantageous for your body. Filled with vitamin, mineral and protein, chicken promotes brain development, strengthens your bones, aids in weight loss, builds muscle and helps in a healthy heart.

INGREDIENTS

  • Wheat flour – 2 cup
  • Oil to knead the dough – 1 tsp
  • Chicken kheema – 250 gms
  • Mashed aloo – 1 cup
  • Very Finely chopped onion– 1 small
  • Green chilli finely chopped – 1
  • Garam masala – ½ tsp
  • Red chilli pwdr – 1 tsp
  • Coriander pwdr – 1 ½ tsp
  • Turmeric pwdr – ¼ tsp
  • Ginger garlic paste  – 2 tsp
  • Oil – 1 tbsp
  • Chaat masala – ½  tsp
  • Amchur pwdr – a generous pinch [ optional ]
  • Salt
  • Finely chopped coriander leaves – ¼ cup
  • Oil or ghee to fry the paratha
small shorts

METHOD

Mix wheat flour + salt + oil + water and make a soft dough and keep aside for sometime.

Heat 1 tbsp oil in a pan .

Add onion and stir fry till translucent.

Add ginger garlic paste and stir fry till raw smell leaves.

Lower the flame and add chilli pwdr + garam masala pwdr+ coriander pwdr + amchur pwdr+ chaat masala + turmeric + salt and stir fry for few seconds.

Now add the kheema and mix well.

Stir fry for 5 to 6 mins .

Cook till the chicken is done and there is no moisture.

Don’t over cook the chicken.

Finally add the mashed aloo and mix well .

Off the flame and add the coriander leaves.

Allow the mixture to cool .

METHOD

Divide the dough into equal balls.

Roll the dough into small circle and place enough of kheema mixture in the centre.

Bring the edges of the dough together in the centre and pinch it.

Flatten this ball and roll into thick parathas by dusting dry flour.

Heat the tava or non stick pan.

Place the paratha on it .

Fry on both sides by drizzling little ghee or oil.

While frying press it with a spatula.

Once done remove it.

Serve hot with sauce , home made butter , curd, pickle, onion or sweet chutney and green chutney.

NOTES

  1. The mixture should not be wet.
  2. Adjust masalas as per taste .
  3. You can also add 1 or 2 cooked mashed potato .
  4. Y not stuff grated cheese .
  5. You can avoid onions.
  6. While rolling the parathas , roll it gently by dusting flour, so that it does not break.
  7. The dough should be soft so that it is easy to roll.

**** Instead of stuffing we can knead all the ingredients together and make parathas without stuffing.  For this try my recipe of the below parathas recipe without stuffing –    ALOO PARATHA WITHOUT STUFFING

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