Description
Easy to make Chicken Keema paratha is not only tasty but healthy as well. This power-packed paratha can be made using a few ingredients.
Ingredients
Units
Scale
To make the dough
- 200g Whole Wheat Flour (Atta)
- 100g All-Purpose Flour (Maida)
- 1/2 Tsp. Salt
- 2 Tbsp. Vegetable Oil (extra for frying and cooking)
To make the chicken Stuffing
- 400g Chicken Mincemeat (Keema)
- 2 Onion
- 1 Tsp. Ginger Paste
- 1 Tsp. Garlic Paste
- 3 Green Chillies
- 1 Tbsp. Lemon Juice
- 1/4 cup coriander leaves (optional)
- 1 Tsp. Cumin Powder
- 1/2 Tsp. Coriander Powder
- 1/2 Tsp. Red Chili Powder
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Garam Masala Powder
- 1 Tsp. Mango Powder (Aamchur)
- 1/4 Tsp. Hing
- 1 Tsp. Salt
- 1 Tsp. sugar
- 2 Tbsp. Vegetable Oil
To Fry Paratha
- 5 Tbsp. Vegetable Oil
Instructions
Dough
- Be available with 1 cup warm water to make the dough.
- Take both the flour along with salt and shift the flour 2-3 times.
- Add 2 Tbsp. oil to this and mix to make a crumbly mixture.
- Now add 1/3 cup of warm water and start kneading the dough.
- Keep adding water to make a semi-soft pliable dough.
- Do not over-knead the dough. 3 minutes are more than enough.
- If you are using the fresh dough to make the paratha, cover it with kitchen towel and give a rest of 15 minutes before making the paratha. Keep it in room temperature.
- In case you will be preserving the dough, wrap it with cling film after giving the rest and refrigerate it.
Stuffing
- The Keema should be smooth and fine.
- Marinate the keema with 1/2 of the turmeric powder, red chili powder, salt for 15 minutes.
- Finely chop the onion and also the green chilies.
- chop coriander leaves as well.
- Now heat the oil in a pan.
- Temper the oil with Asafoetida.
- Now add chopped onion and fry those.
- Once fried, add ginger and garlic paste and cook for 1 minute.
- Now add marinated Chicken mincemeat and give a thorough mix.
- At this point add remaining turmeric powder, red chili powder, and also adjust the salt.
- Add Dried mango powder and sugar as well.
- Give a thorough mix and keep cooking on low flame.
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The mixture will star releasing moisture.
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Keep cooking till the moisture evaporates completely.
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Add chopped, coriander, chopped green chilies, garam masala powder and also lemon juice.
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Mix well and switch the flame off.
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Wait till the mixture is completely cold (at room temperature.
Making Paratha
- Take the dough and knead once more.
- Cut the dough into 10 pieces.
- Make a ball of each piece.
- Smear 1.5 tbsp. stuffing in the middle and seal the flattened dough from outer side to the inner core.
- Following this process stuff all the dough balls.
- Now apply little oil on a dough ball and flatten it a bit.
- Roll out the ball into a disk.
- Careful while rolling the dough. The stuffing should not come out from the edges.
- Now heat a tawa/ pan.
- Place the disk and roast one side on medium flame for 30 seconds.
- Flip the other side and roast for 30 seconds.
- Apply 1/2 Tsp. oil on the paratha and pan fry from both the side till it turns crisp.
- Following this process make remaining paratha.
Notes
- Instead of oil, you can use ghee to shallow fry paratha. This way the paratha will have more calorie.
- Also, you can skip oil as well.
- I at times, use a mixture of ghee and oil (3:1).
- You can skip all-purpose flour while making the dough and use only whole wheat flour to make it healthier.
- Prep Time: 10min
- Set Time: 15min
- Cook Time: 45min
- Category: main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 100g
- Calories: 584
- Sugar: 2.5g
- Sodium: 291mg
- Fat: 22.5g
- Saturated Fat: 2g
- Carbohydrates: 62.1g
- Fiber: 3g
- Protein: 31.5g
- Cholesterol: 62mg