INGREDIANTS
Chicken mince 1 cup
Whole wheat flour ( atta ) 1 cup
Gram flour ( besan ) 1 cup
Salt to taste
Turmeric powder 1 tsp
Chaat masala 1 tsp
Green chillies (chopped) 4
Pomegranate seeds ( anardana ) 1 tbsp
Onion (finely chopped) 1 medium sized
Fresh coriander leaves (chopped)
Egg
Oil 2 tbsps
1 tbsp + to shallow fry
METHOD
1. Mix wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, pomegranate seeds, onion, coriander leaves, chicken mince and egg. Add a little oil and just enough water to knead into a soft dough.
2. Divide the dough into equal portions. Grease your palms and roll the portions into balls.
3. Heat a tawa.
4. Roll the balls in flour and roll out into thick paranthas . Place the parantha on the hot tawa and cook on medium heat on both sides.
5. Dribble some oil and when one side turns golden, flip and dribble some more oil and cook the other side till golden. Serve hot.
6. Alternatively, you can apply a little oil to the dough balls and also grease the worktop. Then with greased fingers gently pat the dough balls into slightly thick paranthas and proceed with the roasting.
Comments
Post a Comment