Chicken Parathy

Chicken paratha is a common dish in Asian countries. It is wheat based cover in which chicken is filled with spices.

Stuffed parathas are loved by all. These are the most suitable options for lunch boxes, tiffins and food during travel. You can either use the Chicken Kheema packet readily available in stores or mince the boneless meat pieces at home.
Mostly people only make vegetable filling parathas.But why restrict parathas to only veggies? Thats when I thought of these Chicken Parathas. Wheat base, Chicken filling and shallow fried- all these things make this chicken paratha recipe quite a healthy meal option.As with all parathas the no-leak possibility makes this chicken paratha a great tiffin-box option too.

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.

Ingredients

Chicken pieces (boneless)	½ kg
Lemon	1
Garlic (with skin)	2 cloves
Black peppercorns	4
Green chilies (chopped)	6
Fresh coriander (chopped)	1 bunch
Black pepper (crushed)	1 tsp
Cottage cheese (cut finely)	400 grams
Whole-wheat flour (sieved)	½ kg
Refined flour (made into paste with water)	1 tsp
Water	½ kg
Salt	To taste
Clarified butter	For frying

Method

1. Mix salt in whole-wheat flour and knead into dough with Luke warm water; set aside for little while.
2. Boil chicken in water with garlic and black peppercorns until dry; cut chicken into small pieces.
3. Mix chicken, cheese, green chilies, coriander, crushed black pepper, lemon and salt in a bowl.
4. Make small balls from dough and roll out into discs.
5. Spread chicken mixture on one disc; apply flour paste around edges; place another disc on top and press edges together; flatten lightly with rolling pin.
6. Put little clarifies butter on an iron griddle; fry parathy golden from both sides; remove.