Chicken Paratha

I made it with kadhai chicken....

Ingredients


For Stuffing

300 gms chicken breast (vegetarians can substitute it with Boiled potatoes)
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
1/4 cup tomato cubes
1/4 tsp chilli powder
1/4 tsp black pepper (kalimirch) powder
finely chopped ginger and coriander (dhania)
turmeric powder (haldi) and salt to taste

For Paratha Base

2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
2 tsp ghee or oil


Method

For paratha


1.Mix all the paratha ingredients (except ghee/oil) with water to make it into a nonsticky dough.
2.Add ghee/oil to the dough kneed it well into the dough and leave dough aside covered with a damp cloth until the stuffing is prepared.

The stuffing and dough can be made earlier and stuffed and served whenever required.

Chicken can be substituted with mutton, potato,paneer or cauliflower as long as it minced properly.

For stuffing


1.Cook chicken breast with little water and salt until soft.
2.When cooked squeeze and drain water from chicken.
3.Pinch it into small pieces with your fingers to make it more or less minced.
4.Heat oil in pan, fry onion, tomatoe, capcicum and ginger one after another. add chicken pieces followed by chilli powder, pepper, turmeric powder and salt(to taste.)
5.Cook well and reduce all the moisture.Add dhania at the end. 
 
For parathas


1.Divide the dough into small equal portions.
2.Roll each portion into thin circles or squares. roll two at a time.
3.Take one rolled dough and spread the stuffing in the center leave the edges. cover it with another rolled dough portion.
4.Seal the edges and press it with a fork.
5.Heat 1/2 teaspoon of ghee/oil in a frying pan /or thava.
6.Place the paratha gently in the pan and fry both the sides until golden.
7.I know you can''nt resist any more.
8.So relish the mouth watering spicy pocket paratha immediately with any side dish of your choice.
(i made kadhai chicken as side dish)
9.Serve hot.