Cheesy chicken paranthas

Comes winter and the craving for hot stuffed paranthas increases. My Mom makes the yummiest “aloo paranthas” and I have strong feeling that they are even much better than the ones I had in Delhi’s famous “paranthawali gali”. Am I biased? Well, being a foodie I have developed related level of objectivity in my appreciation and criticism of all the delicacies I get to taste.

I am going to share the recipe for “Cheesy chicken paranthas” that I had made as part of special Sunday dinner sometime back. It was my first try with chicken Paranthas and they turned out to be extremely flavorful and soft. The inclusion of cheese and spices makes it different and obviously yum. So, if you are looking out for the opportunity to be stuffed with paranthas, then you may well try out my version of “Cheesy chicken paranthas”.

Cheesy chicken paranthas

Serves: 2 to 3 persons

Ingredients: 

For parantha dough

Multigrain or whole wheat atta- 2 cups

Water as required

Salt to taste

For chicken stuffing

Chicken (boneless) - 150 gms (approx.)

Onion (medium)- 1 (finely chopped)

Coriander leaves- 1 tbsp (finely chopped)

Green chilies- 2 (finely chopped)

Garam masala- 3 tsp

Chaat masala- 2tsp

Black pepper powder- 3 tsp.

Tomato ketchup- 1 tbsp.

Cheese (grated) - ½ cup

Salt to taste

Oil- 2 tsp

For Paranthas

Ghee- in a small bowl

Atta- in a small bowl

Procedure:

For dough-Make soft dough using multigrain atta, salt and water. After kneading, let the dough rest for 30 minutes.

For chatpata cheesy chicken stuffing- Boil boneless chicken in salted water for 15 minutes or till done. Strain the chicken and let it cool. The chicken stock you get can be used in making gravies. After the chicken has cooled down, shred the chicken into smaller pieces. After that, heat oil in a pan, add the onions, green chilies and sauté it well. Then add chicken, garam masala, chaat masala, salt and coriander leaves. Fry it for 2 minutes and then add tomato ketchup and black pepper powder. Fry for another 1 minutes and take it off stove. Now add the cheese and give it a good mix. Now make 6 equal sized small balls of the stuffing and keep it aside.

For paranthas- Take small portion of dough and roll it into big lemon sized balls. Roll it into a small round disc. Now adjust the disc into the palm of your hands in form of a cup. Place the stuffing ball inside the cupped round discs. With very light hands seal the edges and again form a ball. Now dip the roundels in atta and again roll it out into a big round parantha. Be careful to roll it out with very light hands otherwise the stuffing may come out from the paranthas. Heat the tawa on medium flame. Once hot add the rolled out paranthas. Lightly roast one side, then flip it and add ghee on all corners and top. Once it is browned on both the sides, remove it from the tawa.

Chatpata cheesy chicken paratha tastes best with boondi ka raita.

Notes:

Don’t overcook/roast the paranthas otherwise it may turn hard.

The stuffing is spicy so you may reduce the quantity of black pepper used.

I have avoided adding oil while preparing the dough. But if you prefer you may add little of oil to prepare the dough.