Chicken Stuffed Paratha Recipe | How to make stuffed chicken parathas ?

When we talk about parathas , even the basic paratha itself is widely popular across India and many other countries of world. But when these Parathas are stuffed it has a certain higher degree of taste and richness of flavour.

This recipe is mostly Punjab based cuisine but I am sure all the Chicken Lovers across world would love it once they taste it.

Preparation time: 5 Minutes
Cooking Time: 1 Hour
Serves : 4

Ingredients:

• Chicken mince 1 cup
• Refined Flour (maida)  2 cups
• Oil 3 tablespoon
• Ginger-garlic paste 1 tablespoon
• Carom seeds (ajwain) 1 teaspoon
• Garam masala powder 1 teaspoon
• Chopped mint leaves 1 tablespoon(optional)
• Fresh coriander leaves chopped 1 tablespoon(garnishing)
• 1 Small onion cut into thin slice.(garnishing)
• Salt to taste

Method:

Chicken Stuffing Preparation:

1. Heat 1 tablespoon oil in a non-stick pan. Add ginger-garlic paste and sauté till raw smell goes. approx 1/2 to 1 minute.
2. Add Ajwain or carom seeds, garam masala powder, mix well and add chicken mince. Mix well and cook for 2 minutes.
3. Add chopped mint leaves and mix well. Add salt and mix well. Cook till fully done and remove from heat and set aside to cool.

Cooking Paratha :

1. Mix the flour with 1 tablespoon oil and salt in a bowl. Start puring water little by little and mix with your hands. 1 to 1.5 cups of water should be sufficient to have a uniform mix , neither too wet or too dry. You can adjust accordingly by putting water or flour.
2. Start kneading the mix till it becomes soft dough and doesn't sticks to your hand.
3. Divide dough into half-handful of equal portions and roll out each into a  5-6" circular disc-(like roti or chapati) dusting with flour occasionally.
4.  Place a disc on a plate. Put some(1-1.5 Tablespoon)  chicken mixture on center of it and spread over it except the 1/2 inches diameters. Apply little oil on another disc and place on it. Press the corners and seal. Make other paranthas in a similar way.
5. Heat 1/2 Tablespoon oil on non-stick tawa. Place parantha on the tawa and fry evenly from both the sides till they are cooked properly and turn golden brown. Repeat the steps with Other Parathas.
6. This recipe can make such 4 Parathas.
7. Cut Parathas into half and place on a serving plate. Garnish with chopped coriander leaves and slices of onions and serve hot.

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