Chicken mini laccha paratha

Name: Chicken mini laccha paratha
Total time: 600 s
Yield: 8 mini parathas
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour; 1 cup All-purpose flour; 1 tablespoon Olive oil or any type of vegetable oil; 1/2 teaspoon salt; 1 cup/as required water/whey to knead; For stuffing:; 1 cup boneless skinless Chicken(cut into small pieces); 1/2 teaspoon Ginger-Garlic paste; 1 teaspoon Lemon juice; 1 teaspoon Soya sauce; 1 teaspoon kashmiri red Chilli powder; 1/4 teaspoon crushed black pepper; 1/4 teaspoon Coriander powder; 1/4 teaspoon Cumin powder; 1 pinch Garam masala powder; 1/2 teaspoon Kasuri methi; 1 tablespoon Olive oil; to taste Salt; as required Melted Ghee; 1/2 cup shredded Mozzarella cheese; 1/2 teaspoon Chilli flakes

Sabrina Yasmin @barak_kitchen

Riyadh

#GA4
#week1
Paratha is undoubtedly one of the most popular dishes around the Indian subcontinent. There are a lot of varieties of paratha from savory to sweet. I made these small paratha s with some chicken and cheese. They are so tasty to have that you need just some salad or raita to have them. Even you can have them with a cup of tea.

Sabrina Yasmin @barak_kitchen

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Ingredients

10 min/batch

8 mini parathas

1 cupWhole wheat flour
1 cupAll-purpose flour
1 tablespoonOlive oil or any type of vegetable oil
1/2 teaspoonsalt
1 cup/as required water/whey to knead
For stuffing:
1 cupboneless skinless Chicken(cut into small pieces)
1/2 teaspoonGinger-Garlic paste
1 teaspoonLemon juice
1 teaspoonSoya sauce
1 teaspoonkashmiri red Chilli powder
1/4 teaspoon crushed black pepper
1/4 teaspoon Coriander powder
1/4 teaspoonCumin powder
1 pinchGaram masala powder
1/2 teaspoonKasuri methi
1 tablespoonOlive oil
to tasteSalt
as requiredMelted Ghee
1/2 cupshredded Mozzarella cheese
1/2 teaspoonChilli flakes

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Steps

10 min/batch

1

Marinate chicken pieces with salt, ginger garlic paste, lemon juice, soya sauce,chilli powder, coriander powder, cumin powder and garam masala powder for about an hour.
2

In the meantime, for the paratha, take 1 cup of wheat flour and 1 cup of maida (all-purpose flour) to a dish.
3

Mix in salt and olive oil.
4

Now add in whey(water seperated from chena) to the mixture and mix well. I used whey because it will make paratha soft and tastier. If you don't have whey, use water instead. Whenever I make chena, I always keep whey in the refrigerator so that I can add them in my rotis or parathas.
5

Mix and knead well to make a soft dough. Cover and keep aside for 15-20 minutes.
6

After marinating the chicken, heat 1 tablespoon of olive oil in a pan and add in the chicken pieces with marination.
7

Cook in high heat until the chicken pieces become golden brown from both sides and fully cooked.
8

Remove from heat and transfer to a grinder or mincer when the chicken becomes little cool down.
9

Grind or mince the pieces nicely.
10

To that add in 1/2 cup of shredded mozzarella, chilli flakes and kasuri methi.
11

Grind again to make a paste like consistency. Set aside.
12

Take the dough, divide into 8 portions and take 1 portion in a surface.
13

Roll it to make an oval shaped roti. Thickness of the roti should be little thin.
14

Now place 1 tablespoon of the prepared stuffing to one edge of the roti, leaving some gap in the edge.
15

Roll and cover the stuffing with the roti from edge.
16

Brush little melted ghee on the remaining part of the roti.
17

With a sharp knife, cut the remaining part of the roti in thin strips.
18

Now continue to roll the roti from stuffing side to make a small log.
19

Stand the log on the surface and press down with your fingers gently to make a layered patty.
20

Dust some flour and roll the patty to make a small shaped paratha.
21

Similarly roll all the parathas and spread them to a big dish.
22

Heat a griddle and place 2 parathas at a time to roast.
23

Brush little melted ghee on both sides and roast in medium heat until light golden brown.
24

When parathas become golden brown remove to a dish and continue to roast other parathas.
25

Serve immediately with any kind of raita or salad.