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
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…