Stuffed Paratha

Paratha is flat bread with whole wheat flour. Normal parathas as such is healthy and tasty with variety of side dishes. There are multiple variations of parathas, with multiple stuffing. Aloo paratha is the most famous of those. This goes well for any meal, be it breakfast, lunch or dinner.

My hubby being a pure Non-veggie, he wanted to have a chicken stuffed paratha and so I came to this version of mine. Veggies can just omit the chicken part of it and look at this as aloo paratha J

Ingredients:

Wheat Flour (atta)           --   2 cups

Water                                 --   1 cup approximately

Oil/Ghee                            --   1 tbsp

Salt                                      --   to taste

Butter                                 --   to cook

Potatoes                             --   2 to 3

Chicken                              --   200 gm

Cumin Seeds                     --   ½ tsp

Turmeric powder            --   a pinch

Garam masala                  --   ½ tsp

Pepper Powder                --   ½ tsp

Green chillies                    --   2

Ginger                              --    ½ tsp

Coriander leaves             --   a bunch

Salt                                    --   to taste

Preparation of the dough:

Add salt and ghee to atta and make soft and thick dough adding warm water to the mix. Keep it for an hour or more, preferably covered in a wet muslin cloth.

Preparation of the filling:

Cook the chicken with a pinch of salt and turmeric powder. I used chicken breasts; ie boneless.  Mince it once cooked. Cook the potatoes and peel them.

Mash the potatoes and mix minced chicken, turmeric powder, garam masala, pepper powder and salt. Mash them finely so that all hard lumps are removed. Fry jeera in a little oil and let it crackle. Thoroughly mix the fried jeera, finely chopped green chillies, finely chopped ginger and finely chopped coriander leaves into the mashed potato mix. Make sure that the mix is dry; else it would be difficult to roll out the parathas.

 

Preparation of the parathas:

Divide the dough and the filling into equal portions.

Roll the dough in the form of a small poori. Take care so that this is thinner at the sides and thicker in the middle. Place a portion of the filling inside and close it from all the sides and make it into a dumpling.

 

Press it lightly on the palm, dust it with flour on both the sides and roll it slowly and gently into a paratha. Now cook on tawa. Allow one side to cook and when the color changes into light brown color, turn for other side. Drizzle some butter or ghee on each side and flip.

 

Serve hot with curd and pickle.

This is the first time; I tried rolling the paratha with the filling within. Before I used to just roll out 2 parathas and sandwich the stuffing and close the edges. That’s easier, but gives a thicker, non-stuffed edge.