Chicken Stuffed Parantha

Paranthas stuffed with any filling taste great but when it is this flavourful chicken mixture they becomes extra tasty. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Stuffed Parantha

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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


  1. Heat 1 tablespoon oil in a non-stick pan. Add ginger-garlic paste and sauté for ½ a minute.
  2. Add 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.
  4. Combine refined flour, 1½ cups water, 1 tablespoon oil and salt in a bowl. Mix well and knead into a soft dough.
  5. Divide dough into 8 equal portions and roll out each into a medium size disc dusting with flour.
  6. Heat oil on non-stick tawa.
  7. 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.
  8. Place parantha on the tawa and shallow-fry till evenly golden from both the sides.
  9. 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