Chicken Paratha is a delicious and satisfying dish perfect for Iftar during Ramadan. It features a crispy, flaky paratha stuffed with a flavorful spiced chicken filling, making it a hearty and comforting meal. Serve it with yogurt, chutney, or a refreshing salad for a complete Iftar experience.
Ingredients :
-Boneless Chicken 250 Grams -Leshun 3 ( Cloves ) -Adrak ( Ginger ) -Kali Mirch 1/2 tsp ( Black Pepper Powder ) -Namak 1/4 tsp ( Salt ) -Pani 3 cups water -Madia 1/2 cup ( All Purpose Flour ) -Atta 1/2 cup ( Whole Flour ) -Namak 1/4 tsp ( Salt ) -Ajwain 1/2 tsp ( Carom Seeds ) -Cooking Oil 3 tbsp -cooking oil 3 -4 tbsp -Zeera 1 tsp ( Cumin Seeds 0 -Hari Mirch 4 -5 Chopped ( Green Chilies ) -Pyaz 1/2 cup sliced ( Onion ) -Namak 1 tsp ( Salt ) -Dhara Mirch 1 tsp ( Red Chili Flakes ) -Lal Mirch powder 1/2 tsp ( Red chili powder ) -kali Mirch 1/2 tsp ( Black pepper powder ) -Sabut Dhanai 1/2 tbsp Crushed ( Coriander Seeds ) -Chaat Masala 1 tsp -Hara Dhania 1/4 cups ( Green Coriander ) -Podina 1/4 cups ( Mint Leaves ) -Ghee as required
Direction for cooking :
-Take a bowl add all purpose flour , whole flour , salt , carom seeds ,oil and water and knead well until dough form. --Cover and set aside for 15-20 minutes. -Take a wok add water boneless , cloves , ginger , black pepper powder , salt cover and cook for 10 -20 mins on low flame until chicken is fully done. -Take a frying pan add oil add cumin seeds saute for 30 sec then add green chili and onion cook for 2 -3 mins then add boiled and shredded chicken. -Cook for a min then add salt , red chili flakes , red chili powder , chaat masala , crushed coriander seeds , black pepper powder mix it well cook it for 3 -5 mins on low flame. -transfer to bowl let it cool then add chopped coriander , chopped mint leaves mix it well . -Make small balls of dough roll the roties set aside. -Place chicken mixture on one roti then place other roti roll it once again. -In griddle, heat ghee and fry stuffed paratha from both sides with ghee. -Cut into desired shape and serve.
