How to make Chicken Missi Roti -
A roti with chicken stuffing. Chicken Missi Roti uses mince chicken, whole wheat flour, gram flour and spices. Learn to make a tasty and protein rich version of the traditional Missi Roti. Rotis made out of chicken and whole wheat flour served with salad.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (चिकन कीमा), Whole Wheat flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Chicken Missi Roti checkout Murgh Missi Roti, Chicken Keema Kulcha, Chicken Stuffed Parantha. You can also find more Breads recipes like Kulcha - SK Khazana Ajwaini Parantha Cinnamon Crumb Banana Loaf Black Gram Sattu Roti
Chicken Missi Roti Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Missi Roti Recipe
Chicken mince 1 cup
Whole Wheat flour 1 cup
Gram flour (besan) 1 cup
Salt to taste
Turmeric powder 1 teaspoon
Chaat masala 1 tablespoon
Green chilli chopped 4
Pomegranate seeds (anardana) 1 tablespoon
Onion chopped finelly chopped 1 medium
Fresh coriander leaves 2 tablespoons
Egg 1
Oil to shallow fry
Method
Step 1
Mix wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, pomegranate seeds, onion, coriander leaves, chicken mince and egg.
Step 2
Add a little oil and just enough water to knead into a soft dough. Divide the dough into equal portions.
Step 3
Grease your palms and roll the portions into balls. Heat a tawa. Roll the balls in flour and roll out into thick paranthas.
Step 4
Place the parantha on the hot tawa and cook on medium heat on both sides.
Step 5
Drizzle some oil and when one side turns golden, flip and dribble some more oil and cook the other side till golden. Serve hot.
Step 6
Alternatively, you can apply a little oil to the dough balls and also grease the worktop. Then with greased fingers gently pat the dough balls into slightly thick paranthas and proceed with the roasting.
Nutrition Info
Calories : 1716 Kcal
Carbohydrates : 180.8 gm
Protein : 99.2 gm
Fat : 66.4 gm
Other : Iron- 17.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
