Parathas are traditional Indian flat bread made with wheat flour, typically famous in North India. South Indians have their own style.. termed Parotta which is similar but kind of artistic 🙂 This recipe is somewhere inbetween both… combining both styles. These parathas are made with maida and stuffed with chicken and egg mixture, much similar to Ceylon parotta.
| Ingredients for Dough | |
|---|---|
| Maida | 4 cups |
| Oil/ ghee | 3 tablespoons |
| Sugar | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Water | 1 cup (Adjust with some more if needed) |
| Ingredients for Stuffing | |
|---|---|
| Onion | 2 cups (Finely chopped) |
| Tomato | 1 |
| Ginger | 1 teaspoon (minced) |
| Garlic | 3 cloves (minced) |
| Chicken | 2 tenders or 1/4 pound minced |
| Egg | 1 whole |
| Green chili | 1 (finely minced) |
| Curry Leaves | 10 (finely minced) |
| Coriander leaves | 2 stalks (finely chopped) |
| Cumin seeds | 1/2 teaspoon |
| Fennel seeds | 1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Red Chili powder | 1 teaspoon (use kashmir powder for color) |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Salt | 1 & 1/2 teaspoonapprox |
| Oil | 2 Tablespoons (for cooking the stuffing) |
| Oil | 1/4 cup (for toasting the paratha) |
Lets see how to make this chicken stuffed paratha
Take maida in a wide bowl, add salt, oil and mix thoroughly. Now add water slowly and start making a soft dough. Knead well for atleast 10- 12 minutes or until the dough becomes soft. Cover with a kitchen towel and let it rest for 1/2 hour atleast.
Meanwhile lets get the stuffing prepared. Heat oil in pan, splutter cumin seeds, fennel seeds and curry leaves. Add the chopped onions, green chili, ginger and garlic. fry till they become slightly golden. Now add the tomato along with minced chicken (If using chicken tender then chop them finely into small pieces), salt, turmeric powder, chili powder, coriander powder and garam masala. Fry till the chicken is cooked thoroughly. The mixture might look little chunky at this stage but keep frying till all the water content evaporates or until the mixture turns dry. (Should take about half -hour over low flame)
Once the mixture turns dry , add the egg and scramble well with the chicken. garnish with chopped coriander leaves and switch off. Let this mixture cool completely.
Lets proceed with making the parathas…
Divide the maida dough into 8 equal portions and keep them covered all the time. Take them one at a time and start rolling out in the shape of a square. Use maida for dusting and while rolling out.
Spoon a little stuffing in the center and start folding by bringing the top portion to the center, then the bottom fold to the center followed by the two sides .
Now dust with more flour and start rolling out again like a square.
Heat a tawa or dosa pan, place the rolled out paratha on it and fry for a minute over medium flame. Flip it to the other side and fry for another minute.
Drizzle oil on all sides and once it turns golden with brown spots, remove from pan and serve.
Serve with chicken kurma or gravy of choice.
Serve it with
Muniyandi vilas Chicken Kuzhambu
Yield: 8 Parathas.
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