Keema Paratha

For the dough 

• Wheat flour – 1 cup
• Warm water – 1/2 cup
• Salt optional (I never add salt to the dough. Some how l like it without salt)
• Olive oil – 1/2 tsp

You have to

• Take the wheat flour in a deep bowl
• If you want to include salt for the dough, mix it with water and keep aside.
• Remove 1 tbsp of water from the 1/2 cup and keep aside.(we may or may not use it)
• Make a well in the middle of the wheat flour
• Add water and slowly mix together.
• It will be sticky in the beginning, but keep on kneading.
• Slowly the dough becomes smoother and it will stop sticking your fingers
• Keep on kneading it for a 10 minutes to form a dough ball
• Damp the olive oil all over the dough and cover the bowl and keep it for atleast 30 minutes.

For the Stuffing

• Minced chicken – 1.5 cups
• Onion – 1 small, finely chopped
• Garlic – 2 clove grated
• Ginger grated – 1 tsp
• Cumin powder – 1/4 teaspoon
• Garam masala powder – 1/2 teaspoon (It is available in any Indian Grocery store)
• Chili powder – 1/2 teaspoon
• Green chili – 2 teaspoon ( you can reduce or exclude this if you dont want the parathas very spicy)
• Turmeric powder – 1/4 teaspoon
• Coriander leaves or Cilantro finely chopped – 2 tbsp
• salt to taste
• Refined oil – 1 tbsp + as required for frying the parathas
• Lemon juice – 1 tbsp, freshly squeezed

You have to

• Heat a pan in medium flame
• Add 2 tablespoons of oil.
• Add garlic, ginger and onion. Saute for few seconds till onion turn lightly soft
• Add the minced chicken  and stir immediately with a wooden spatula breaking them not allowing to stick each other.
• Now add turmeric, red chili powder, cumin powder saute
• Stir well and cook in medium heat for about 10 minutes. (Chicken mince cooks very fast)
• Add salt , garam masala , lemon juice  and quick stir
• Finish off by adding coriander leaves
• Allow to cool down

Stuffed bread preparation

• Divide the dough and the mince filling to 6 portions
• Now roll out one dough ball portions as a small puri (disc)
• Keep one portion of cooked chicken in the center. Join the edges together and slightly press to seal the edges.
• Dust and roll the whole as rotis very carefully so that it won’t break the edges. (Dont do it with lots of pressure. It is the slow and steady process)
• Mean time heat a griddle pan in medim flame.
• Carefully add the rolled paratha to the griddle
• Press each side gently with a spautla.
• Drizzle oil, to shallow fry the parathas both sides.
• Remove from the pan. Repeat the same with rest of dough balls.
• You can serve hot or store it in a  hot box/casserole

This recipe serves 2 to 3 person

Notes:
For stuffing  You can refer this for images. If it is difficult to stuff and roll the parathas, the easiest way is..

• Divide one dough ball into 2
• Roll each into 2 large circular discs of same size
• Keep one portion of filling on first disc. Spread the filling evenly leaving the edges..
• Place the other disc on top to cover the bottom disc
• Seal the edges with a fork, by pressing the edges with the bottom part of the fork ( or just roll the edges)
• Dust the top of the disc and with a rolling pin roll gently roll once.
• Transfer this to the hot griddle and cook…

Happy cooking!!!