Chicken Kheema Paratha (Glutenfree) With Coriander Chutney

Recipes Steps

• For Stffing

  • Step 1 Heat 1 tsp of oil in a pan, add 1/4 tsp of jeera, and 1 tbsp of chopped onion and sauté until
  • Step 2 golden brown.
  • Step 3 Add 50 gm of minced chicken,1/4 tsp of gingergarlic paste, 1/4 tsp of garam masala, 1/4
  • Step 4 tsp of red chili powder,1/8 tsp of haldi, and 1/8 tsp of salt, and mix well.
  • Step 5 Add enough water, cover, and cook until the minced chicken is done.
  • Step 6 Sprinkle 1 tsp of chopped coriander leaves and set it aside to cool.
  • Step 7 Give a Nestle Twist by adding flaxseeds.

• For Paratha

  • Step 1 In 2.5 tbsp jowar flour add 2 tbsp bajra flour, 1/8 tsp salt and enough add water to knead
  • Step 2 it into a dough.
  • Step 3 Roll out on a rolling pin
  • Step 4 Add the minced chicken mixture and seal the paratha.
  • Step 5 Roll the paratha again.
  • Step 6 Roast on a frying pan on both the sides
  • Step 7 Apply 1 tsp ghee.
  • Step 8 Serve it hot with the chutney.

• For Chutney

  • Step 1 In a blender, add 1/8 cup chopped coriander leaves, 1/4 tsp chopped green chilli, 1/4
  • Step 2 tbsp peanuts,1/8 tbsp lemon juice, 1/8 tsp salt.
  • Step 3 Grind theses till a smooth paste
  • Step 4 Add enough water to make the chutney.