main ingredients;Whole wheat flour (atta), Salt
Cuisine : Punjabi
Course : Breads
Prep Time : 0-5 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Easy
Whole wheat flour (atta) For covering2 cups
Salt to taste
Ghee 4 tablespoons
Chicken mince 250 grams
Yogurt 1/2 cup
Salt to taste
Ginger-garlic paste 1 tablespoon
Green chillies chopped1-2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped2 medium
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped2 tablespoons
To make the stuffing, mix the chicken mince, yogurt, salt, ginger-garlic paste and green chillies. Store it in the refrigerator to marinate for at least an hour.
To make the dough for the covering, sift the flour with salt in a deep bowl. Add three-fourth cup water and knead into a stiff dough. Divide the dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for fifteen minutes.
To cook the stuffing, heat the oil in a non stick pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till translucent.
Add the red chilli powder and coriander powder and sauté till the oil separates from the masala. Add the marinated chicken mince and cook on medium heat till it is cooked and dry.
Remove from heat and add the garam masala powder and coriander leaves and mix. Set aside to cool. Divide into eight equal portions.
Flatten each ball of dough and place one portion of the cooked mince in the centre. Gather the edges together, pinch them together and press to seal well. Shape into a round ball. Roll out each ball into a disc of six-inch diameter.
Heat a non stick tawa and place the parantha on it and cook for a minute. Flip it over, drizzle a little ghee. Flip it again and drizzle some more ghee and cook, turning till both the sides turn golden brown.