Chicken Keema Paratha
Today we share with you the recipe of the Chicken Keema Paratha. A favourite in winter, the popular paratha, a shallow-fried Indian stuffed bread, is easily prepared and is a complete meal by itself. For the paratha, the list of stuffing that you can use is endless, like potatoes, cauliflower, fenugreek leaves, cottage cheese or even leftover cooked vegetables. Its the quintessential Indian comfort food and is eaten both at breakfast and lunch.
Ingredients - for 6 parathas
(For the mince stuffing)
Oil- 2 tbsp.
Chicken mince (Keema)-500gms (I prefer to buy 500gms chicken breast and get it minced)
Finely chopped Ginger- 1tsp
Finely chopped Garlic- 1 ½ tsp.
Finely chopped medium sized Onions -2
Finely chopped green Chili- 2 (reduce or increase quantity as per taste)
Cumin powder (Jeera powder)- 1 ½ tsp (to enhance the taste, I dry roast the powder for 2 minutes beforehand)
Coriander powder (Dhania powder)- 1tsp
Salt – ¾ tsp ( or as per taste)
Freshly chopped Cilantro / Coriander leaves (Dhaniya)- handful
(For the wheat dough)
Wheat flour- 200gms
Water – 100ml ( to knead the flour to make a soft but not sticky dough)
Salt- a pinch
Dry wheat flour- 3 tbsp (for dusting)
For shallow frying - You could use butter or refined oil or ghee (traditionally used clarified butter made from the milk of a buffalo or cow, available at Indian grocery stores or even at Modern Bazar and Nature's Basket).
Sift together the wheat flour with salt and knead well with water into medium-soft dough.
Divide the dough into 6 equal lemon sized balls.
Cover it with a semi damp cloth and keep it aside for 30 minutes.
In a pan heat the oil, add ginger, garlic, green chilies and onions.
Stir it on medium flame till the onions turn translucent (about 3minutes)
Add the chicken mince, cumin powder, coriander powder and salt. Cook for about 7-8 minutes till the mince is cooked and dry.
Take the pan off the heat, add cilantro leaves and mix well. Let the mixture cool.
Divide the mixture into 6 equal portions.
Place a dough ball on a lightly – floured worktop. Flatten it to a disc shape using a rolling pin.
Brush the disc with a little oil/ ghee /butter and place a portion of the mince mix, filling the center of each, gather the edges and seal at the center.
Roll out this stuffed dough ball into a 6 inch diameter.
Heat a Skillet or a ‘tawa’. Place your “paratha” on it and cook onboth sides smearing it with either ghee/butter or oil for a couple of minutes.
Serve hot, can be accompanied with butter, pickles or yogurt.
SOULFOOD PALETTE TWIST: Serve the Keema Paratha topped with a sunny side up fried egg. The soft silky yolk when eaten with the mince paratha is a dance of different textures in ones palette.The amount of ghee/ oil/ butter smeared can be as little or as much as an individual wants.
Tishita Chopra is a home cook who runs Soulfood Palette. You can reach out through Facebook and view the Soulfood Palette Page or contact her on firstname.lastname@example.org.