Chicken Stuffed Paratha Chicken Keema Paratha – A delicious paratha stuffed with minced chicken or keema.
Wheat Flour – 2 Cups
Salt – As desired
Warm Water – 1 Cup
For the Stuffing
Boneless Chicken – 2 Cups
Grated Coconut – 1/2 cup
Chopped Onion – 1 Cup
Chopped Tomatoes – 1 Cup
Ginger Garlic Paste – 2 Teaspoons
Turmeric Powder – 1/2 Teaspoon
Fennel Powder (Sombu Thool) – 1/2 teaspoon
Coriander Leaves – 2 sprigs
Salt – As desired
Oil – 2 Tablespoon
1.In a mixing bowl, combine wheat flour and salt by adding warm water. Knead the dough and let it rest for 20 minutes.
2.Meantime, boil the chicken, drain the broth, and keep it aside. Then grind the chicken along with coconut.
3.Keep the ground chicken aside. Chop all the vegetables. Heat 2 tablespoons of oil in a pan and then add chopped onions.
4.Add fennel powder and ginger garlic paste. Mix well and then add finely chopped capsicum and tomatoes. Fry well until the raw smell of ginger garlic paste goes off.
5.Add turmeric powder, ground chicken, and coriander leaves. Add a tablespoon of water. Mix well and cook until the chicken is done. Keep the stuffing aside, and let it cool down.
6.Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough. Now, place the smooth ball on the board and dust it with the flour.
7.Using the roller, roll the ball into four to six-inch rounds. The rolled rounds should be neither too thick nor too thin. Keep the stuffing in the center of the rounds. Place another rolled round on top of the chappathi.
8.Give a gentle press using the roller. The top and bottom chappathis should stick together. Then cook the chappathis on both the sides.
9.Now, the Stuffed Chicken Paratha is ready!