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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Whole Wheat flour

Cuisine : Punjabi

Course : Breads

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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 Nutty Parantha Lehsuni Methi Parantha Bread Rolls-SK KHazana Lachcha Parantha-SK Khazana

Chicken Missi Roti

Chicken Missi Roti Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.