Chicken Paratha

It is ridiculously hot and humid here in Mumbai. I heard that it is raining sporadically in Pune and other regions of India. It is phenomenally unfair that Mumbaikars should swelter in heat while the rest of the country enjoy at least spurts of rainfall. 😦

Then again, I live on the top floor of my building. It gets hotter than ever here, and May hasn’t even begun. Damn! 😦

Normally I derive immense pleasure from seeing my phulkas puff up on the gas. But in this weather it seems like an inhuman torture of gigantic proportions to stand in front of the stove and make chapatis. I also take pride in the fact that my husband eats a good number of chapatis. Parathas are easier to roll, and faster to make. So today’s recipe was going to be parathas.

Now that I am free to experiment with chicken, I decided what could be better than making chicken parathas? They turned out great. The taste was just right. Subtle and zesty in the same breath. Saee loved the parathas enough to eat one and one fourth of it. (Mind you, a paratha is heavier on the stomach than the regular chapatis!)

Ingredients

  • 3 cups wheat flour
  • 4 to 5 eggs
  • 2 cups minced chicken
  • 1 small onion finely chopped
  • 1 tsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • salt to taste
  • Oil for frying the parathas
  • 1 tsp oil for the dough

Make a soft dough of the wheat flour using enough water.  Keep aside.

In a wok heat a tsp of oil. Add the onions and saute them well for a minute or two till the onions turn golden brown. Add ginger garlic paste and the dry spices and fry well for a minute. Add the minced chicken and cook on low heat, covered for about 5 minutes, stirring occasionally. Keep aside to cool.

Once the chicken filling has cooled down, grind it without any water in a blender till it becomes somewhat homogeneous.

Divide the dough into 7 to 8 parts. Press down the center of the dough with your thumb and create a depression. Spoon out a portion of the filling into this depression. Bring the edges of the dough together and seal them together. Roll out the paratha till it is about 3 mm in thickness. Do not roll out too much you run the risk of getting the stuffing spilling out of the paratha.

Heat a tsp of oil on a frying pan and fry the paratha well on both sides. You can keep the parathas in a container.

Just before serving, heat the frying pan, add a teaspoon of oil and place the paratha on it. Spoon out a portion of the beaten egg on each side of paratha and fry it for half a minute.

Serve hot with chutney or tomato ketchup!

And yes… even in this sweltering weather…

Happy Cooking!

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