Main Ingredients : Chicken mince, Refined flour (maida)
Cuisine : Punjabi
Course : Breads
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Medium
Chicken mince 1 cup
Refined flour (maida) 2 cups + f
Oil 2 tablespoon
Ginger-garlic paste 1 tablespoon
Carom seeds (ajwain) 1 teaspoon
Garam masala powder 1 teaspoon
Fresh mint leaves chopped1 tablespo
Salt to taste
Heat 1 tablespoon oil in a non-stick pan. Add ginger-garlic paste and sauté for ½ a minute.
Add carom seeds, garam masala powder, mix well and add chicken mince. Mix well and cook for 2 minutes.
Add chopped mint leaves and mix well. Add salt and mix well. Cook till fully done and remove from heat and set aside to cool.
Combine refined flour, 1½ cups water, 1 tablespoon oil and salt in a bowl. Mix well and knead into a soft dough.
Divide dough into 8 equal portions and roll out each into a medium size disc dusting with flour.
Heat oil on non-stick tawa.
Place a disc on a worktop. Put spoonful of chicken mixture on it and spread all over. Apply little oil on another disc and place on it. Press the corners and seal. Make other paranthas in a similar way.
Place parantha on the tawa and shallow-fry till evenly golden from both the sides.
Cut into triangles and place on a serving plate. Garnish with chopped mint leaves and serve hot.