Chap Shoro|Chicken Mince Paratha|Hunza Traditional Recipe

Name: Chap Shoro|Chicken Mince Paratha|Hunza Traditional Recipe
Total time: 1800 s
Yield: 4-5 person
Cuisine: Pakistani
Ingredients: 500 grm chicken mince; 2 onions finely chopped; 1 tbsp finely crushed ginger garlic/ paste; 2 small tomatoes finely chopped; 1 tsp black pepper powder; Salt to taste; 1/2 tsp red chilli flakes(or adjust to taste); 2 green chillies finely chopped; 2-3 tbsp freshly chopped coriander; 1/2 tsp wild cumin/black cumin; 2 cup all-purpose flour; 1 cup wheat flour; 1/2 tsp salt; 1-2 tbsp oil; Water to knead; 1 egg; Desi ghee/ olive oil/ walnut oil/apricot oil

MrsRiasat Ali @whiskit

Lahore

When last time I visited Hunza, we tried their traditional recipes, one of them was Chap Shoro (also popularly known as Hunza pie). "Chap" means "meat", so meat can be of your choice.
It’s a simple and straightforward preparation of cooked minced meat stuffed and sealed between two whole wheat flatbreads, and then cooked over a skillet.
Traditionally the dough uses a mix of cornmeal and whole wheat flours. The meat of Yak is also used traditionally, brushed with apricot oil or walnut oil.
I happened to bring along these oils and their local spices like wild cumin and wild thyme. So I used walnut oil and wild cumin in this recipe.
I'm glad that Khadija Khalid (kk_cookinggram) nominated me to try out Chapshoro, so now I pass the ball to my other fellow cooks to try it out.🙂
@zobiasajjad
@cook_16621862
@cook_18592748

MrsRiasat Ali @whiskit

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Ingredients

Prep time: 10 mins Cook time: 20 mins

4-5 person

For filling:
500grm chicken mince
2onions finely chopped
1 tbspfinely crushed ginger garlic/ paste
2small tomatoes finely chopped
1 tspblack pepper powder
Salt to taste
1/2 tspred chilli flakes(or adjust to taste)
2green chillies finely chopped
2-3 tbspfreshly chopped coriander
1/2 tspwild cumin/black cumin
For dough:
2 cupall-purpose flour
1 cupwheat flour
1/2 tspsalt
1-2 tbspoil
Water to knead
1egg
For drizzle on top:
Desi ghee/ olive oil/ walnut oil/apricot oil

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Steps

Prep time: 10 mins Cook time: 20 mins

1

Knead the dough as we do for regular parathas and keep aside for rest.
2

In a wok add about 3 tbsp oil and chopped onions. Sauté till translucent and add ginger garlic and chopped tomatoes. Sauté for a minute.
3

Now add mince and mix well. Cook on medium high flame and then add the spices, chilies and coriander.
4

Now mix well and cook till chicken is done. Let it cool till use.
5

Make tiny ball out of dough. Flatten one a little bigger than the other one. On the bigger one add the chicken filling evenly.
6

Cover with the smaller layer and pinch the sides to make shape. (This shape is made on the Chapshoro wherever I saw them serving it). Lay it on skillet(tawa) and cook on medium high flame.
7

Now drizzle some oil/ghee on each side by cooking them evenly till it's nice crispy and brown.
8

Serve with mint raita and enjoy.😊

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MrsRiasat Ali @whiskit

on October 07, 2021 17:21

Lahore

Working at Cookpad as an Author 👩🏻‍🍳🙌🏻Hobbies: I love food photography, crocheting 🧶 and gardening.🪴I like to try recipes from other cuisines and present them beautifully to my family.. You can try out my recipes for a change in your menu! 😃In case you need any guidance, I am just a click away.😇