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Main Ingredients | Chicken mince, Refined flour (maida) |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 0-5 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Chicken Stuffed Parantha
- 1 cup Chicken mince
- 2 cups + f Refined flour (maida)
- 2 tablespo Oil
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Carom seeds (ajwain)
- 1 teaspoon Garam masala powder
- 1 tablespo Fresh mint leaves chopped
- to taste Salt
Method
- Heat 1 tablespoon oil in a non-stick pan. Add ginger-garlic paste and sauté for ½ a minute.
- Add carom seeds, garam masala powder, mix well and add chicken mince. Mix well and cook for 2 minutes.
- 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.
- Combine refined flour, 1½ cups water, 1 tablespoon oil and salt in a bowl. Mix well and knead into a soft dough.
- Divide dough into 8 equal portions and roll out each into a medium size disc dusting with flour.
- Heat oil on non-stick tawa.
- Place a disc on a worktop. Put spoonful of chicken mixture on it and spread all over. Apply little oil on another disc and place on it. Press the corners and seal. Make other paranthas in a similar way.
- Place parantha on the tawa and shallow-fry till evenly golden from both the sides.
- Cut into triangles and place on a serving plate. Garnish with chopped mint leaves and serve hot.
Nutrition Info
Calories | 1330 |
Carbohydrates | 31.9 |
Protein | 78.4 |
Fat | 33.4 |
Other Fiber | Niacin- 5.8mg |
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