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Chicken Keema Paratha


Contributed by:
Uttara Sahaym
Uttara Sahaym, USA

Chicken Keema Paratha


For the filling:
Chicken Keema 250 gm
Onion 1 (medium, finely chopped)
Ginger - 2 piece (finely chopped)
Green chilli 2-3 (finely chopped)
Coriander leaves (cilantro - finely chopped) as desired
Coriander powder 1 tsp
Salt as per taste
Kitchen King Masala 1 tsp
Oil 1 tbsp

For the dough:
Whole wheat atta 2 and 1/2 cup
Water as required

Olive oil/Ghee/Butter/any other white oil of choice as required for parathas.

Method of Preparation

1. Heat oil in a nonstick pan. Fry onion, ginger and chilli.
2. Add salt, ground chicken (keema) and cook well.
3. Keep stirring while cooking so that it does not form big lumps.
4. Add spices and coriander leaves. Mix well.
5. Use a fork or potato masher to break lumps. Let the mixture cool.
6. Make roti dough with whole wheat flour and water.
7. Fill chicken mixture and roll out round parathas.
8. Cook on tava on both sides and then drizzle some olive oil in the end.
(if you like you can use ghee, butter or any other oil instead of olive oil)

Notes & Tips