Chicken Stuffed Paranthas

Ingredients list for Chicken Stuffed Paranthas

• 1 cup Chicken mince
• + for dusting Refined flour (maida) 2 cups
• to shallow fry Oil 2-3 tablespoons + for sealing &
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Garam masala powder
• for garnishing Fresh mint leaves chopped, 1 tablespoon +
• 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.