My favourite paratha ……..
- Some oil to glaze fry
- Some lose flour
- 6 cups whole wheat aata
- 2 cups flour (meda)
- Some water to knead the dough
- 1 tspn butter (optional)
FOR CHICKEN FILLING
- 2 chicken breasts (cut into small pieces)
- 1 tomato
- 4 tbspns olive oil
- Some cumin seeds
- Some salt
- 1 tspn red chilli flakes
- ½ tspn turmeric powder
- 2 cloves garlic (minced)
- ½ tspn garam masala
- ½ tspn chaat masala
- 2 green chillies
- Some coriander (green)
-Heat oil and fry garlic and tomato until tomato tend to lose its stiffness. Add spices and salt. Mix.
-Add chicken pieces and cook covered until the moisture evaporates.
-Take off the lid, add green chillies and coriander and stir fry on high speed.
-Take it out in a plate and after cooling for 20 minutes, start mashing it.
-Knead the paratha dough and keep aside for 10 minutes. Refrigerate for 30 minutes.
-Make 2 small balls of paratha dough. Roll them in lose flour and make small flat breads with a rolling pin.
-Now on one flat bread put a full tablespoon full of mashed chicken mixture. (put the filling in the middle of the flat bread). Put the other small flat bread on the top of the filling and seal the edges by pressing them with your fingers. Press the paratha with your hand. Dust with some lose flour and roll it into a big chapatti.
-Heat the flat pan and place the chapatti with filling on it.
-When it starts to change its colour, flip the side.
-Apply some oil on the cooked side and flip the side.
-Apply some oil on the other side too and fry until golden brown.
-Take it out on a plate and serve hot with tamarind chutney or mint sauce.
-Do the same with rest of the filling. With this quantity of filling you can make 8 parathas.