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MIXED VEG CHICKEN STUFFED PARATHA RECIPE

MIXED VEG CHICKEN STUFFED PARATHA RECIPE

INGREDIENTS

  • Mixed veg finely minced – 1 cup [ onion / carrot / cabbage / capsicum etc ]
  • Minced cooked boneless chicken – 1 cup
  • Ginger garlic paste – 2 tsp
  • Green chilli finely chopped – 1
  • Garam masala – ½ tsp
  • Red chilli pwdr – 1 tsp or as per taste
  • Coriander pwdr – 1  tsp
  • Turmeric pwdr – ¼ tsp
  • Chaat masala – ½  tsp
  • Roasted jeera pwdr – ½ tsp
  • Amchur pwdr – a generous pinch [ optional or add lemon juice ]
  • Salt to taste
  • Finely chopped coriander leaves – ¼ cup
  • Wheat flour – 2 cup
  • Oil to knead the dough – 1 tsp

METHOD FOR MAKING THE STUFFING

Mix wheat flour + salt + oil well.gradually add water and knead into soft dough and keep aside.

Boil the boneless chiecken cubes with little salt  for 7 to 8 mins .Allow to cool and blend it using mixie or food processor.Check the video .

NOTE – you can use chicken kheema + salt , cook till all moisture evaporates and then grind and use .

Finely mince the veges or grate it .Squeeze off the excess water .

In a big plate take the miced veges + chicken and mix well .

Now add all the other ingredients one by one one and mix well.

Taste and adjust ingredients as per your taste .

Now the stuffing and dough is ready .

METHOD FOR MAKING PARATHAS

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  cooked mashed potato .
  4. Y noT add grated cheese .
  5. Be quick once the stuffing is ready .
  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.
  8. Same recipe can be tried with mutton .

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