I still remember when I had this Stuffed Paratha for the first time. My father’s close friend invited us for a dinner. Aunty made Stuffed Mutton Paratha, and our family instantly fell love with it. The paratha was way too soft and was almost melting in our mouth. I was a fussy eater then. When aunty wished to serve each and everyone with more than two parathas, everyone said that they were already feeling heavy. You know what???? I was secretly longing to have more. The Stuffed Mutton Parathas tasted heavenly. My mother tried the same recipe with Chicken in a couple of days at home, and she came very close to the taste. We loved the taste of Stuffed Chicken Parathas.
If you are a person who can make Chappathis/Rotis very easily and quickly at home, then you will find this recipe very easy. You just have to make ground chicken masala and you are all set. I wanted to learn this recipe from my amma and this time, when she came for my second delivery, I learned it from her. It came out very well. You really do not need a gravy or curry for it, still it will go well with Chicken Salna or any Chicken Curry. Now let’s move on to the recipe…
Preparation Time. 15 minutes
Cooking Time. 40 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Serves. 3
Ingredients
For Chappathi
Wheat Flour – 2 Cups
Salt – As desired
Warm Water – 1 Cup
For the Stuffing
Boneless Chicken – 2 Cups
Grated Coconut – 1/2 cup
Chopped Onion – 1 Cup
Chopped Tomatoes – 1 Cup
Ginger Garlic Paste – 2 Teaspoons
Turmeric Powder – 1/2 Teaspoon
Fennel Powder (Sombu Thool) – 1/2 teaspoon
Coriander Leaves – 2 sprigs
Salt – As desired
Oil – 2 Tablespoon
Note. The ingredients shown will vary with the original quantity.
Preparation
1. In a mixing bowl, combine wheat flour and salt by adding warm water. Knead the dough and let it rest for 20 minutes.
2. Meantime, boil the chicken, drain the broth, and keep it aside. Then grind the chicken along with coconut.
3. Keep the ground chicken aside. Chop all the vegetables. Heat 2 tablespoons of oil in a pan and then add chopped onions.
4. Add fennel powder and ginger garlic paste. Mix well and then add finely chopped capsicum and tomatoes. Fry well until the raw smell of ginger garlic paste goes off.
5. Add turmeric powder, ground chicken, and coriander leaves. Add a tablespoon of water. Mix well and cook until the chicken is done. Keep the stuffing aside, and let it cool down.
6. Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough. Now, place the smooth ball on the board and dust it with the flour.
7. Using the roller, roll the ball into four to six-inch rounds. The rolled rounds should be neither too thick nor too thin. Keep the stuffing in the center of the rounds. Place another rolled round on top of the chappathi.
8. Give a gentle press using the roller. The top and bottom chappathis should stick together. Then cook the chappathis on both the sides.
Now, the Stuffed Chicken Paratha is ready!
You can serve Stuffed Chicken Paratha with the following dishes:
Chicken Salna, Pepper Chicken Gravy
