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Chicken Keema Paratha Recipe How to make Keema Paratha Healthy Breakfast
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Chicken Keema Paratha Recipe | How to make Keema Paratha - Healthy Breakfast • • INGREDIENTS • o Whole wheat flour (atta) For covering 2 cups • o Salt to taste • o Ghee 4 tablespoons • o For stuffing • o Chicken mince 250 grams • o Yogurt 1 cup • o Salt to taste • o Ginger-garlic paste 1 tablespoon • o Green chillies chopped 1-2 • o Oil 2 tablespoons • o Cumin seeds 1 teaspoon • o Onions chopped 2 medium • o Red chilli powder 1 tablespoon • o Coriander powder 1 tablespoon • o Garam masala powder 1 teaspoon • o Fresh coriander leaves chopped 2 tablespoons • Steps to Make: • • INGREDIENTS • o Whole wheat flour (atta) For covering 2 cups • o Salt to taste • o Ghee 4 tablespoons • o For stuffing • o Chicken mince 250 grams • o Yogurt 1 cup • o Salt to taste • o Ginger-garlic paste 1 tablespoon • o Green chillies chopped 1-2 • o Oil 2 tablespoons • o Cumin seeds 1 teaspoon • o Onions chopped 2 medium • o Red chilli powder 1 tablespoon • o Coriander powder 1 tablespoon • o Garam masala powder 1 teaspoon • o Fresh coriander leaves chopped 2 tablespoons • Steps to Make: • 1. make the stuffing, mix the chicken mince, yogurt, salt, ginger-garlic paste and green chillies. Store it in the refrigerator to marinate for at least an hour. • 2. To make the dough for the covering, sift the flour with salt in a deep bowl. Add three-fourth cup water and knead into a stiff dough. Divide the dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for fifteen minutes. • 3. To cook the stuffing, heat the oil in a non stick pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till translucent. • 4. Add the red chilli powder and coriander powder and sauté till the oil separates from the masala. Add the marinated chicken mince and cook on medium heat till it is cooked and dry. • 5. Remove from heat and add the garam masala powder and coriander leaves and mix. Set aside to cool. Divide into eight equal portions. • 6. Flatten each ball of dough and place one portion of the cooked mince in the centre. Gather the edges together, pinch them together and press to seal well. Shape into a round ball. Roll out each ball into a disc of six-inch diameter. • 7. Heat a non stick tawa and place the parantha on it and cook for a minute. Flip it over, drizzle a little ghee. Flip it again and drizzle some more ghee and cook, turning till both the sides turn golden brown. • • SUBSCRIBE to JOOS FOOD for more such recipes • ► https://goo.gl/A3rUqw • Become our fan on Instagram Follow us now! • ► / joos.food • Like us on Facebook • ► / joosfood • Follow us on Twitter • ► / joosfood • Follow us on Pinterest • ► / joosfood • Visit us on our website • ►http://joosfood.in/
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