Chicken Keema Paratha

Spiced chicken mince stuffed in flaky, golden pan-fried parathas.

⏱️ 55 min🍽️ Serves 1

🔥 420 kcal💪 28g protein🍚 40g carbs🥑 18g fat🌾 4g fibreper serving

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Ingredients

Ensure the keema filling is completely cool before stuffing, otherwise, it will make the dough sticky and hard to roll.
Don't overfill the parathas; a moderate amount of filling is key for easy rolling without tearing.
Cook parathas on medium heat; too high heat will burn them quickly, while too low will make them dry and hard.
For extra flakiness, you can add a tablespoon of ghee to the dough while kneading.

1Prepare the keema filling: Heat 1 tbsp ghee/oil in a pan, add chopped onion and sauté until golden. Add ginger-garlic paste and cook for 1 minute.
2Add chicken mince, turmeric powder, red chili powder, and salt. Cook until chicken is browned and cooked through, breaking up any lumps. Stir in garam masala and fresh coriander. Let cool completely.
3For the dough: In a bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover and rest for 15 minutes.
4Divide the dough into 8 equal portions. Take one portion, flatten it, place a spoonful of cooled keema filling in the center, and seal the edges to form a ball.
5Dust with flour and gently roll out each stuffed ball into a 6-7 inch disc, being careful not to let the filling come out.
6Heat a tawa or flat griddle over medium heat. Place a rolled paratha on the hot tawa. Cook for about 30 seconds until small bubbles appear.
7Flip the paratha, apply 1/2 tsp ghee/oil on the cooked side, and cook for another minute. Flip again, apply ghee/oil on the other side, and cook until golden brown spots appear on both sides.
8Repeat with the remaining dough and filling. Serve hot with yogurt or pickle.