Ingredients & Recipe below:
– Take 250 grams boneless chicken mince and add to it half tsp salt, 1 tsp red chilli powder, half tsp black pepper powder, half tsp garam masala powder and 6 cloves of minced garlic. Heat 2 tbsp oil in a pan and fry the chicken mince on high for 3 minutes. Close the lid turning flame to low for another 4 minutes checking in between.
– Allow the mix to cool off completely then add in 2 eggs, 1 finely chopped onion, 1 finely chopped tomato, 2 finely chopped green chillies, some finely chopped coriander leaves and half tsp chaat masala. Give it a good mix and ensure it’s not too runny.
– For the dough use all purpose flour, a pinch of salt and sugar, 1 tbsp oil, half cup curd (optional) and water as required. Let it rest for 20 minutes then flatten it out on a surface and add the prepared mix in the centre. Fold and close evenly from all sides applying a bit of egg wash to seal off the ends completely.
– Now heat oil on medium flame and deep fry or shallow fry on low flame only till they turn crisp light brown from all sides. Bake them in a preheated oven at 250 Degrees Celsius applying a bit of egg wash on both sides for 12-15 minutes depending on the size of your Paratha. Serve with your favourite dip and ketchup.
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