Chicken Keema Paratha With Cheese Recipe By Spice Bite | Ramadan Special Recipes

Introduction :

One of the best Chicken Keema paratha recipes made in an amazing street style method. So try this recipe for your iftar and sehri and let me know how it is , waiting for your feedback.

Ingredients:

Chicken Filling:

-Cooking oil 4 -5 tbsp
-Zeera (Cumin seeds) 1 tsp
-Adrak (Ginger) crushed 1 tbsp
-Lehsan (Garlic) crushed 1 tbsp
-Tamatar (Tomato) chopped 1 Cup
-Pyaz (Onion) chopped 1 Cup
-Hari mirch (Green chilies) chopped 1 tbsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder 1 tsp
-Soy sauce 2 tbs
-Lemon juice 1 tbs
-Chili Sauce 2 tbsp
-Chicken qeema (Mince) 500grams
-Hara dhania (Fresh coriander) chopped handful

Prepare Dough:

-Fine Atta (Fine flour) sifted 1 Cup
-Maida (All-purpose flour) sifted 2 Cup
-Namak (Salt) 1/2 tsp or to taste
-Dahi (Yogurt) 1/4 Cup
-Water 1 Cup or as required
-Oil 1 tbs
-Anda (Egg) whisked 1-2
-Mozzarella cheese grated

Directions For Cooking :

Prepare Chicken Filling:

-In a wok add cooking oil, cumin seeds & cook it for a min.
-Add ginger, garlic & cook for 2 mins .
-Add tomatoes, mix well & cook for 2 -3 minutes or until tomatoes are soft.
-Add onion, green chillies, mix well & cook for 2-3 minutes.
-Add salt, red chilli powder, coriander powder, garam masala powder, soy sauce, lemon juice, chili sauce & cook it for 2 -3 mins.
-Add chicken mince, mix well & cook for 3-4 minutes.
-Add fresh coriander & mix well.
-Cook it until all water dries 3 -4 mins on low flame .
-Let it cool completely.

Prepare Dough:

-In a bowl add fine flour, all-purpose flour, salt & mix well.
-Add yogurt, gradually add water, mix well & knead until dough is formed.
-Add ghee & grease the dough with it, cover & let it rest for 15 -20 minutes.
-Add ghee in a tray & spread evenly with the help of brush.
-Grease hands with ghee,take a small dough , make a smooth ball & place on ghee greased tray. Brush ghee over the dough balls, cover with cling wrap & let them rest for 10 -15 minutes.
-Roll a thin roti apply some oil or ghee sprinkle some atta then makes cuts on it with the help of cutter roll it and make a ball again rest then for 10 mins.
-Grease hand with ghee and press gently with both hands to spread the dough to make a paratha.
-Heat griddle, add ghee & let it melt.
-Place paratha and fry on medium low flame. Flip the paratha, add & spread whisked egg over it.
-Spread prepared chicken filling on one side, add mozzarella cheese & flip the other side of paratha over it. Press gently & cook from both sides until golden & crispy (makes 10).
-Serve with dahi, achar or salad!