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Paratha (flatbread) with minced chicken filling (Pakistani style)


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Author Topic: Paratha (flatbread) with minced chicken filling (Pakistani style)  (Read 143 times)
Ruhi_Rose
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« on: August 13, 2020, 01:49:30 am »




BismAllah Ar Rehman Ar Raheem and as-Salam Alaykum dear everyone 😀


Coming back to our food pavilion after ages, hey?   And I'm coming with one of the most delicious recipes you'll love. 

It's a favorite picnic snack in Pakistan, and also often packed by homemakers for their husbands and sons as office lunch. 

So let's get going with our flatbread-paratha with minced chicken filling. 





First the ingredients ..

I cup minced chicken
1 chopped onion
3 tsp corn oil
1/2 cup Water
1/2 tbsp Cumin Powder
1/2 tsp Ginger and garlic paste
1/2 tsp garam masala powder
1/4 tsp red chilli powder
Salt 1/2 tsp 
Coriander Powder 1 tsp
1 tsp Turmeric

1 1/2 cup All purpose Flour with a little salt, water and oil.


Start preparing ....

Heat oil in a saucepan and cook the minced chicken for few minutes. Add spices, for a further few minutes.  Then add approximately one cup water and let it cook until meat is tender and water completely dry.  

While the meat cooks, knead flour along with salt, oil or ghee and water to make the dough for the paratha (flatbread).

Once the meat is cooked and cooled and the dough is ready, make medium sized b@lls with the dough. Stuff each dough ball with a small portion of the mince and seal inside the dough.

Carefully roll out the dough into a slightly thick flatbread-paratha, make sure the meat filling doesn't spill out.   Roast or cook each paratha on a hot pan greased with enough oil.  Cook until the paratha turns golden brown. Serve along with yogurt raita or coriander chutney or with plenty of fresh salad with a mix of raw onion rings, tomatoes, lettuce, bell pepper and cucumber.

It's soooo yummy, mesmerizing !! 🤤 



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Zeynab
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« Reply #1 on: August 13, 2020, 01:59:53 am »



Tried it once ... turned out fabulous.  Alhumdulilah it's one of the most delectable snacks, a Pak speciality
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N. Truth Seeker
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« Reply #2 on: August 13, 2020, 02:22:10 am »



Ohh!  This really looks out of this world .... the term "paratta" sounds familiar.  This flatbread can also be made without the minced filling, right?   
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Ruhi_Rose
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« Reply #3 on: August 13, 2020, 02:25:56 am »



Thanks for liking it dear sister and brother.

Yeah brother, it can also be made without meat filling.  In fact that's the one more common out there.  This is a rather frilly variation.   Do you guys have paratha in ME?



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« Reply #4 on: August 13, 2020, 02:27:52 am »



Haven't known of term "paratta" there thought I've heard it from our Pakistani acquaintances.  Naan is common enough.
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Ruhi_Rose
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« Reply #5 on: August 13, 2020, 02:29:57 am »



O yeah naan, that too is lots in Pakistan.  That's tandoori flatbread.
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« Reply #6 on: August 13, 2020, 02:30:38 am »



That's right .....
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Heba E. Husseyn
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« Reply #7 on: August 24, 2020, 12:56:26 am »



Yummy and wowie!   love it !!  Alhumdulilah.  Looks much too delicious.   I've heard of 'parata' from a Pakistan sister friend of mine.  I'm looking at this one and trying to figure out, is the flatbread parata filled with chicken or sandwiched with chicken?

Quite long ago, I once also tried to make a parata flatbread at home, just a plain one not with filling.  But it came out a bit stiff, wasn't soft enough to fold, unlike the ones made by that sister.  So what's the secret behind making a parata flatbread successfully in your kitchen? 


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« Reply #8 on: August 24, 2020, 01:06:12 am »



Salaam dear sis Heba.  I think it's the enlargement of the image that makes it look like chicken sandwiched between paratha flatbreads.  Actually it's filled not sandwiched.  When paratha is cooked on the griddle or thick based pan, it has to be turned on both sides to cook fully.  That cannot be done if paratha is used for sandwiching.  That's why you can either have paratha filling or paratha roll. 

The secret behind making a good soft paratha is basically depends on making a good soft dough.  To make a soft dough, measurement of water should be half the flour.   E.g. If you're using 1 cup flour, water should be half cup.  Pour half of this as soon as you start kneading, then keep adding more gradually. You may not need all of the water, but will need most of it.  Also keep aside half cup flour for dredging which is essential as the dough keeps getting sticky now & again (and I agree it's a bit messy 😃 ).  Finally when the dough feels soft and unsticky, cover it with a damp kitchen cloth or damp clean sheet of paper towel for 15 to 20 minutes.  Then knead again, use a bit more flour for dredging if necessary, make bits into ball and roll out on the flour board. InshAllah, it will come soft and nice, you'll be able to fold it.




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Heba E. Husseyn
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« Reply #9 on: August 26, 2020, 12:52:40 am »




Thanks sis.  So .. how do I go about with the dough since it holds the key to success?   Apart from flour (all-purpose white flour I presume) and water, do I need to add anything else?  When the small bally portions are rolled out, do I roll them thin or on thicker side?  And for how long to cook on the griddle or pan and at what temperature?

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Ruhi_Rose
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« Reply #10 on: August 26, 2020, 01:12:09 am »



Salams and hey sis Heba! 😀   It's easy, no worries.  Just a bit messy and wee bit time consuming, yeah ...

Sister Zeynab mentioned it right.  E.g. 1 cup flour and half cup water is a good standard measurement.  To the flour, add pinch of salt, pinch of baking powder and 3 level teaspoon butter.  Now make a soft dough using  water and knead well with hands until dough is really soft and non-sticky.  You will need to dredge several times in between.  You may not require all of the water, but yes, most of it I guess for a soft dough.   When dough is ready, leave it to stand covered with a clean damp cloth or damp sheet of paper towel for 15 minutes.  If flour is more than one cup then it may need to stand for bit longer.  The more the flour, longer the stand time.  Then dredge the dough.  With 1 cup flour you could make up to 4 parathas at least.  Divide the dough into 4 portions.  Roll out thin cause you gotta baking powder in it so it may fluff up thicker while cooking. Oil the griddle or thick-based frying pan with 1 tablespoon of cooking oil (I use corn oil) and heat it for a while on medium temperature .. between 5 and 10  minutes.  Carefully lift the rolled out portion and place it on the pan. Spread another 1 teaspoon of oil on top of the flatbread paratha.  Then keep turning every 30 or 40 seconds until little golden-brown spots start appearing.  Use a flat spatula to turn.  It should be done in a few minutes.  Transfer onto a flat plate and cover it with a foil sheet to keep flatbread paratha warm and soft.  Repeat the same steps for preparing rest of the bally portions.  Pile up the parathas one above the other on the plate and keep covered.  That's it.  You're done 🙂   You can have it with any curry-like food of your choice, you can have it for breakfast with a spicy omelette or simply with an evening cup a tea.  Flatbread paratha is an all-purpose eat.  


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« Reply #11 on: August 26, 2020, 01:20:58 am »



Subhan'Allah, got it.  Sounds a bit of a hassle but not insurmountable  😁  InshAllah will be able to handle.  And sure does sound like an excellent flatbread.  InshAllah will try it this weekend, will let you know the outcome here or via email 🤗
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Ruhi_Rose
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« Reply #12 on: August 26, 2020, 01:22:57 am »




Of course sis, InshAllah it will come fine 😃
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