Chicken Keema Parantha | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

A masaledar cooked chicken mince mixture stuffed inside whole wheat flour dough, rolled into paranthas and pan fried with a drizzle of ghee.

CHICKEN KEEMA PARANTHA

Ingredients

2 cups whole wheat flour (atta) + for coating
Salt to taste
1 tablespoon oil
Ghee for basting
Yogurt for serving
Stuffing
250 grams chicken mince (keema)
½ cup yogurt
Salt to taste
1-2 green chillies, chopped
1 tablespoon ginger-garlic paste
1 tablespoon oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1½ teaspoons red chilli powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
2 tablespoons chopped fresh coriander leaves

Method

1. To prepare stuffing, mix together chicken mince, yogurt, salt, green chillies and ginger-garlic paste in a bowl. Refrigerate to marinate for 30 minutes.
2. To prepare dough, take wheat flour in a bowl. Add salt, oil and sufficient water and knead into a soft dough. Cover with a muslin cloth and set aside for 15 minutes.
3. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add onion and sauté on high heat till golden brown.
4. Add the marinated chicken mince mixture, mix and cook on high heat for 2 minutes, mixing continuously.
5. Add chilli powder and coriander powder, mix and cook on low heat for 8-10 minutes. Switch off heat, add garam masala powder and coriander leaves and mix well. Transfer in another bowl and cool to room temperature.
6. Heat a non-stick tawa.
7. Divide the dough and stuffing into equal portions.
8. Coat each portion with some wheat flour and roll out into small discs.
9. Put one portion of stuffing in the center of each disc and seal and shape into balls.
10. Coat the stuffed portions with some wheat flour and roll out into semi-thick discs.
11. Place each stuffed discs on hot tawa and roast for 2 minutes or till golden brown from each side, basting with some ghee.
12. Serve hot with yogurt.

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