Chicken Keema Paratha India

 

1. Chicken Keema Paratha

Stuffed Paratha Recipes, breakfast plans

The cooler cousin of aloo paratha, this chicken keema stuffed paratha may satisfy your yearning, however it can never fulfill your gastronomic want for having more.

Fixings:

● 2 cups entire wheat flour

● 1 tsp oil

● Salt according to taste

● 1 cup high temp water

● 3-4 tbsp entire wheat flour (to roll the batter)

● For keema filling -

● 200gm minced chicken

● 1 tsp vegetable oil

● 2-3 tbsp ghee or spread

● 1 cup water

● 2 onions, cleaved

● ½ tbsp cumin powder

● ½ tbsp coriander powder

● 1 tsp ginger-garlic glue

● 1 tsp red stew powder

● ½ tsp turmeric powder

● 1 tsp chaat masala powder

● 2 green chillies, hacked

● 1 tsp garam masala powder

Strategy:

In a bowl, include entire wheat flour, vegetable oil, ¼ teaspoon salt and blend it well. Include boiling water and manipulate it into a delicate mixture. Spread it with a fabric and put in a safe spot.

Presently in a skillet, soften 2 tbsp margarine or ghee and include hacked onions and green chillies and fry till the onions turn clear in shading. Include ginger-garlic glue and fry for one more moment.

At that point, include the minced chicken and fry on high warmth for 5-6 minutes. Include red stew powder, turmeric powder, coriander powder, cumin powder and chaat masala powder and fry till the flavors are blended well and its crude smell disappears.

Include one cup of water, spread it with a cover and cook on low warmth for 30 minutes. Presently eliminate the top and mix on high warmth till the water evaporates totally. Move it to a bowl and let it cool. Presently separate the batter into little balls. Residue some wheat flour on it and utilizing a moving pin, fold the mixture into a round chapati. Take a couple of spoonfuls of the keema blend and spot it in the focal point of the chapati.

Overlay the finishes to cover the blend. Presently delicately level the chapati to make a paratha. Take a level skillet, brush some spread or ghee on a superficial level and fry the paratha from the two sides, until it turns fresh and brilliant earthy colored.