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Ingredients
- FOR THE DOUGH
- 21/2 cups whole wheat flour
- 2 tbsp melted ghee/oil
- salt to taste
- FOR THE FILLING
- 250 gms chicken mince/chicken keema
- 2 tbsp
- 1 onion, finely chopped
- 1 tsp cumin seeds/jeera
- 1 tbsp green chillies, finely minced or grated
- 2 tsp ginger garlic paste
- salt to taste
- 1/2 tsp red chili powder
- coriander leaves/cilantro for garnishing
- oil/ghee/butter for frying
- dry wheat flour for dusting
Preparation
Step 1
Chicken Keema Paratha Recipe, How to make chicken keema paratha
Chicken Keema Paratha Recipe, How to make chicken keema paratha
Chicken Keema Paratha Recipe, How to make chicken keema paratha
Chicken Keema Paratha Recipe-How to make chicken keema paratha
that I have served a few days before. The options are just limitless when it comes to stuffed parathas. Be it
, but I have just drizzled some oil. If you wish you can make this with ghee or butter.
For this recipe, you will need the chapati dough, chicken mince or chicken keema and other spices. Like the other parathas, you make the filling first and then roll out the dough. Fill it with the chicken and further roll out into a paratha.
It’s pretty easy to make the chicken keema paratha and you don’t even need any side dish or curry to serve along with it. You can plainly serve it with some cool curd, achaar or mint chutney.
Chicken Keema Paratha Recipe-How to make chicken keema paratha
21/2 cups whole wheat flour
2 tbsp melted ghee/oil
oil/ghee/butter for frying
dry wheat flour for dusting
First make the chicken filling by heating a skillet and adding the 2 tbsp oil. Once the oil is heated add the cumin seeds and onions and fry till translucent.
Now add the ginger garlic paste and cook till the raw smell from it evaporates.
Add the mutton mince/keema and cook till all the water has dried up from the chicken mince/keema. Now add the green chili and red chili powder. Mix well. Add some water if required and cook till the chicken mince/keema is done. Add the coriander leaves/cilantro and allow this keema mixture to cool down.
Combine the whole wheat flour, ghee/oil and salt in a bowl and mix well.
Add sufficient water and knead into a soft dough like you make for a chapati. Apply the 2 tbsp oil and work it into the dough.
Take a tennis ball size of dough, roll out into a small circle with the help of some dry wheat flour. The rolled dough dough should be little thicker in the middle. Place an equal amount of chicken keema filling and fold together all the sides in the centre.
Heat a non-stick tava or skillet and fry the paratha using ghee/oil/butter.
Serve hot with yogurt, mint chutney, achaar or any dish of your choice.
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