STUFFED CHICKEN PARATHAS [CHICKEN KEEMA PARATHAS]

PARATHAS are unleavened flatbreads prevalent throughout South Asia. It is made by pan frying whole wheat dough on a tava[pan]. Usually we use ghee or oil to fry them. We can make it plain or stuff it with potato, cauliflower, spinach, radish, paneer or keema / minced meat. Stuffed Parathas can be simply eaten with some pickles and yogurt. Plain parathas goes best with potato or vegetarian curries, lentils, meat. They are made  in varied shapes... round, square and triangular are common.

'PARATHE WALI GALI'....meaning the bylane of flat bread, is the name of a narrow street in the Chandni Chowk area of Delhi, India. It is famous for a huge number of shops selling paratha. It is said about 200 variety of parathas are available there. Since childhood I have visited Delhi six times...5 times with the parents and once with hubby because whichever place of Northern India you visit, from Rajasthan to Kashmir to Shimla....you tend to go via Delhi. The unfortunate self have missed visiting Parathe Wali Gali each time. On my next visit surely not to miss.

Roti and Parathas are extremely loved by the man and the son. Back from office, almost everyday someone would ask...is it roti / paratha or rice today for dinner? If the answer is roti or paratha, there is a hidden smile on his face....hidden because he never asks for anything....he never has demanded for anything. He accepted what life has bestowed upon him. For such people you always try to give your best. Back to the track, parathas, of different types are regular in our home. These parathas are made with a minced chicken filling.

INGREDIENTS : [for the dough]

Whole Wheat Flour[atta] : 1/2 big cup
All Purpose Flour[maida] : 1 and 1/2 big cup
Salt : As required
Water : As required
Oil : 1tbsp

INGREDIENTS :[for the filling]

Minced Chicken : 500 gm
Onion : 1
Garlic : 5-6 clove
Ginger : 2[1inch pieces]
Green Chilli : 2
Salt : As required
Black Pepper Powder : 1/4tsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Red Chilli Powder : 1/2 tsp

Garam Masala Powder : 1 tsp

Cornflour : 2 tsp
Oil : 1 tbsp

We need 1tsp oil for each paratha to fry.

METHOD :

Prepare the filling at first. Peel, wash, mince the onion, garlic, ginger and the green chillies. Heat oil in pan. Add the minces, stir fry.

As they turn brown, add the washed minced chicken. Add salt and the spice powders. Saute for 3 minutes, cover cook at low heat until all of the water dries. 

Add the cornflour, fold in well. The filling has to be dry otherwise it would be very difficult to roll the parathas.

Prepare the dough. Take the two flour varieties, salt and oil in a wide mouthed vessel. Mix well. Add water little at a time and keep on kneading. Continue doing this unless a soft but firm dough is formed. Cover with a squeezed wet cloth for 15-20 minutes.

Now make round shapes from the dough. Roll out and fill in with the cooked chicken mince. Close tight. Dust and roll the balls into round shaped parathas with help of a rolling pin and base. Please do not press hard the parathas while rolling, they may tear. 

Heat a tava / griddle on a gas oven. Place one paratha. Brush with oil. Let cook for 30 seconds and flip over, brush oil. Repeat 2-3 times. Pour in 1 tsp oil. Once brown, it is done. Serve with pickles and yogurt! 

Please note, you can prepare your filling as per your choice of spices!!