Ramadan Special - Stuffed Chicken Sausage Paratha

Name: Ramadan Special - Stuffed Chicken Sausage Paratha
Cuisine: Indian
Ingredients: 1 & 1/2 cup whole wheat flour; pinch salt; water as required to knead the dough; 5-6 chicken sausages, grated; 1 tbsp. oil; 1 tsp. garlic, chopped; 2 green chilies, chopped; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. garam masala powder; 2 tbsp. coriander leaves, chopped; 1 tbsp. roasted gram flour; 1 tbsp. fresh grated coconut; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

If you are looking to make some non-veg. stuffed parathas, then you may prepare these yummy chicken sausage parathas. This is something new that can be served to family and friends and it is very tasty and wholesome.

These stuffed parathas are ideal for breakfast, lunch or dinner. In fact, you can enjoy it anytime. It can be relished with some chutney, yoghurt, pickles or just plain butter.

Bethica Das @kitchen_flavours

Sharjah (UAE)

These stuffed parathas are ideal for breakfast, lunch or dinner. In fact, you can enjoy it anytime. It can be relished with some chutney, yoghurt, pickles or just plain butter.

Saved

Ingredients

1& 1/2 cup whole wheat flour
pinchsalt
water as required to knead the dough
5-6chicken sausages, grated
1 tbsp.oil
1 tsp.garlic, chopped
2green chilies, chopped
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.garam masala powder
2 tbsp.coriander leaves, chopped
1 tbsp.roasted gram flour
1 tbsp.fresh grated coconut
oil to shallow fry

Saved

Steps

1

Grate the sausages.
2

Heat 1 tbsp. oil in a pan and saute the green chilies and garlic for a few seconds.
3

Add the grated sausages, salt, turmeric powder & garam masala powder.
4

Fry on a medium flame for 2 minutes. Add the coriander leaves and gram flour.
5

Mix everything well and keep aside to cool.
6

Add the coconut and mix well.
7

In a bowl. mix together flour and salt. Add water as required and knead into a tight dough. Cover with a wet cloth and keep aside for 30 minutes. Divide into 10 equal portions. Roll out each portion by dusting some flour into a small disc just like a poori. Take one poori and spread some of the stuffing.
8

Cover with another poori and seal all edges.
9

Dust some more flour and roll out into a paratha. Make similar stuffed parathas with the remaining dough.
10

Heat a tawa and shallow fry the parathas one at a time by drizzling some oil all over and around the edges. Cook on both sides till they turn slightly brown in colour.
11

Serve with some chutney, yogurt, pickles or butter.