Chicken Keema Parantha Recipe – Delicious paranthe stuffed with a spicy chicken mince mixture.

Chicken Keema Parantha Recipe - Delicious paranthe stuffed with a spicy chicken mince mixture.

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

For stuffing

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
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat and add the garam masala powder and coriander leaves and mix. Set aside to cool. Divide into eight equal portions.

Step 6

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.

Step 7

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.

Step 8

Serve hot.

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