Chicken Cheese Paratha
by #Namrah Maham Mirza
1 cup white fine aata
1/2 cup flour (Maida)
(2 parts white fine aata and 1 part maida is the ratio)
2 tbspoon oil
Salt to taste
Make smooth dough but on bit harder side. It shouldn't be too soft.
Keep it in refrigerator to set for 30 mins at least.
Take some fine aata separately for rolling parathas.
Filling
1/2 kg Chicken/beef mince
2 tbspoon Ginger Garlic paste
2 tbspoon oil
1 teaspoon salt
1 teaspoon Garam masala powder
1 onion chopped
3-4 green chillies chopped
Coriander and mint leaves chopped
3-4 eggs
Cheese (optional)
Method
Heat oil in a pan, add mince & fry for few mins. Then add ginger garlic paste and let them cook in its water on low heat till done. Don't add more water. Cool down the mince and add garam masala powder, chopped onion, green chillies, coriander and mint leaves. Now add eggs after slightly beating them with light hands. Mince should be dipped in eggs.
Roll out your paratha as super thin as u can. Take two pans on stove with medium to low heat. Put your rolled paratha on a pan and let it slightly cooked from each side. Then turn the side and add mince filling in centre and fold it in triangle. You can add cheese at this step also.
Now shallow fry this triangle shaped paratha on low to medium heat on other pan. Make sure it should be cooked perfectly from both sides till golden brown and not remain raw inside.
Serve with ketchup and garlic raita.
Servings: 6-8
You can also freeze them in an air tight container for a week or so by just omitting the shallow frying step. You just need to put them later in room temperature for 30 mins and then shallow fry it.