Chicken kheema Paratha (Gluten free atta) Recipe

Cook instantly and pack these parathas in your kids' bag for school, they are sure to love these parathas. Chicken inside and a wheat base outside makes Chicken Paratha a healthy and filling meal.

Nutritional info

ingredients
1 Tbsp(8.0 gm) Onion(Chopped)
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(1.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/8 Tsp(0.29 gm) Haldi
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1 Tsp(0.92 gm) Coriander Leaves (Chopped)
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1/8 Tsp(0.54 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Require(30.0 ml) Water
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2 Flour Tbsp(16.0 ml) Bajra
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2 Flour Tbsp(13.0 gm) Jowar
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1/8 Tsp(0.54 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(15.0 ml) Water
ingredients
50 Gm(50.0 gm) Chicken, Breast
  • To make the filling, heat 1 tsp oil, add 1/4th tsp jeera, 1 tbsp chopped onion and sauté till golden brown.

  • Add 50 gm minced chicken, 1/2 tsp ginger garlic paste, 1/4th tsp garam masala, 1/4th tsp red chilli powder, 1/8th tsp haldi, 1/8th tsp salt and mix well.

  • Pour in a little water, cover and allow it to cook.

  • Once dried, add 1 tsp chopped coriander leaves, mix and keep aside.

  • To make the roti take a fresh mixing bowl add 2 tbsp jowar flour, 2 tbsp bajra flour and 1/8th tsp salt. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the filling mixture and put it in the centre. Sealing from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander.

  • Serve hot.