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Ingredient
Chicken mini laccha paratha
Introduce
Chef :
Sabrina YasminChicken mini laccha paratha
#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.
Ingredient
Food ration :
8 mini parathasCooking time :
10 min/batch
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:
1/2 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
Cooking instructions
* Step 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.
* Step 2
In the meantime, for the paratha, take 1 cup of wheat flour and 1 cup of maida (all-purpose flour) to a dish.
* Step 3
Mix in salt and olive oil.
* Step 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.
* Step 5
Mix and knead well to make a soft dough. Cover and keep aside for 15-20 minutes.
* Step 6
After marinating the chicken, heat 1 tablespoon of olive oil in a pan and add in the chicken pieces with marination.
* Step 7
Cook in high heat until the chicken pieces become golden brown from both sides and fully cooked.
* Step 8
Remove from heat and transfer to a grinder or mincer when the chicken becomes little cool down.
* Step 9
Grind or mince the pieces nicely.
* Step 10
To that add in 1/2 cup of shredded mozzarella, chilli flakes and kasuri methi.
* Step 11
Grind again to make a paste like consistency. Set aside.
* Step 12
Take the dough, divide into 8 portions and take 1 portion in a surface.
* Step 13
Roll it to make an oval shaped roti. Thickness of the roti should be little thin.
* Step 14
Now place 1 tablespoon of the prepared stuffing to one edge of the roti, leaving some gap in the edge.
* Step 15
Roll and cover the stuffing with the roti from edge.
* Step 16
Brush little melted ghee on the remaining part of the roti.
* Step 17
With a sharp knife, cut the remaining part of the roti in thin strips.
* Step 18
Now continue to roll the roti from stuffing side to make a small log.
* Step 19
Stand the log on the surface and press down with your fingers gently to make a layered patty.
* Step 20
Dust some flour and roll the patty to make a small shaped paratha.
* Step 21
Similarly roll all the parathas and spread them to a big dish.
* Step 22
Heat a griddle and place 2 parathas at a time to roast.
* Step 23
Brush little melted ghee on both sides and roast in medium heat until light golden brown.
* Step 24
When parathas become golden brown remove to a dish and continue to roast other parathas.
* Step 25
Serve immediately with any kind of raita or salad.
Note: if there is a photo you can click to enlarge it
Tag
whole wheat flour
all purpose flour
Olive oil or any type of vegetable oil
Salt
water/whey to knead
Stuffing.
boneless skinless Chicken(cut into small pieces)
ginger garlic paste
lemon juice
soya sauce
kashmiri red chilli powder
crushed black pepper
coriander powder
cumin powder
garam masala powder
kasuri methi
olive oil
melted ghee
shredded Mozzarella cheese
chilli flakes
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