Chicken Stuffed Parantha

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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

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