Try out this interesting recipe today!
For the stuffing:
boneless & skinless chicken-2 lb
coriander powder - 1/2 tbsp
garam masala- 1 tsp
turmeric powder- 1/4 tsp
chillipowder- 1/2 tsp(or according to taste)
curry leaves- a few
coriander leaves chopped
oil- 1 tbsp
salt to taste
For the dough:
Wheat flour- 1lb
ghee or butter- 1 1/2 tbsp
salt to taste
Make the dough using the above ingredients and keep it aside for 1/2-1 hr. Keep the dough covered with a moist cloth.
Boil chicken in a saucepan till almost cooked. Cool and chop the chicken in a blender.
Heat the oil. Add the chopped onions & curry leaves. Fry till golden brown. Add all the dry powders and fry for 30 secs. Add the minced chicken and salt and fry till the raw smell of the coriander powder goes off. (takes appro. 4-5 minutes in medium heat). Remove from heat and mix in coriander leaves.
Make lemon-sized balls from the dough. Roll the ball from the edges leaving a small hunch in the center.
Take enough chicken stuffing and roll the dough to make a ball once again. Flatten it carefully to the size desired. Heat the tava and place the paratha for a minute or so. Add a few drops of melted butter or ghee to the top uncooked side and then flip it over. Turn once again after 30 secs or so and place the paratha in a long aluminum foil.
Do the same way with the rest of the parathas. Place all the parathas one above the other in the aluminum foil and make sure U wrap it every time. The idea of using the foil is to retain the heat and moisture of the parathas. Stays fresh for 24 hrs. Can be reheated in a microwave oven.