Chicken Keema Paratha
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.
Servings 4 people
Calories 584kcal
Cost Rs 250
Ingredients
To make the dough
- 200 g Whole Wheat Flour Atta
- 100 g All-Purpose Flour Maida
- ½ teaspoon Salt
- 2 tablespoon Vegetable Oil extra for frying and cooking
To make the chicken Stuffing for Paratha
- 400 g Chicken Keema / Mince
- 2 Onion
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 3 Green Chillies
- 1 tablespoon Lemon Juice
- ¼ cup Coriander leaves optional
- 1 teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Mango Powder Aamchur
- ¼ teaspoon Hing Asafoetida
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon Vegetable Oil
To Fry Paratha
- 5 tablespoon Vegetable Oil
Instructions
Dough
- Be available with 1 cup of warm water to make the dough.
- Take both the flour along with salt and shift the flour 2-3 times.
- Add 2 tablespoon oil to this and mix to make a crumbly mixture.
- Now add ⅓ 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 ½ of the turmeric powder, red chili powder, and salt for 15 minutes.
- Finely chop the onion and 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 mince and give a thorough mix.
- At this point, add the remaining turmeric powder, red chili powder, and adjust the salt.
- Add Dried mango powder and sugar as well.
- Give a thorough mix and keep cooking on a low flame.
- The mixture will start releasing moisture.
- Keep cooking till the moisture evaporates completely.
- Add chopped coriander, chopped green chilies, garam masala powder and also lemon juice.
- Mix well and switch the flame off.
- 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 tablespoon stuffing in the middle and seal the flattened dough from the outer side to the inner core.
- Following this process, stuff all the dough balls.
- Now, apply a little oil to 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 of 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 ½ teaspoon oil on the paratha and pan fry from both sides till it turns crisp.
- Following this process, make the remaining paratha.
- Serve Chicken Keema Paratha with Yogurt and Aachar.
Notes
- Instead of oil, you can use ghee to shallow fry paratha. This way, the paratha will have more calories.
- Additionally, you can also skip the oil.
- I sometimes 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.
Nutrition
Serving: 100g | Calories: 584kcal | Carbohydrates: 62.1g | Protein: 31.5g | Fat: 22.5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 291mg | Fiber: 3g | Sugar: 2.5g
