← Nouns Cooking · Indian

Ingredients

• 250 g atta (wholewheat chapati flour)
• ½ tsp salt, for the dough
• 1 tbsp oil, for the dough
• 160 ml water, as needed
• 1 tbsp oil, for the filling
• ½ tsp Cumin seeds
• 1 Onion, finely chopped
• 4 cloves Garlic, finely chopped
• 2 Green chilli, finely chopped
• 300 g Chicken mince
• 1 small tomato, finely chopped
• ½ tsp Ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• 1 tsp Garam masala
• ½ tsp Amchur (dried mango powder)
• ½ tsp salt, for the filling
• 2 tbsp Mint, chopped
• 3 tbsp Coriander (cilantro), chopped
• 4 tsp ghee or oil, for cooking

Method

1. Mix the atta, salt and oil and knead with enough water to make a soft, smooth dough. Cover and rest for 20 min while you make the filling.
2. Heat the oil in a frying pan over medium heat. Sizzle the cumin, then fry the onion for 5 min until soft. Add the garlic and chillies for 1 minute.
3. Add the chicken mince and cook over high heat for 5–6 min, breaking it up, until it turns white. Add the tomato, spices and salt and cook for 6–8 min, stirring, until completely dry and cooked through to 75°C (165°F).
4. Stir in the mint and coriander and let the filling cool completely.
5. Divide the dough into 4 balls. Roll each into a 12 cm disc, put a quarter of the filling in the middle, gather the edges up and pinch to seal. Flatten, dust with flour and roll gently into an 18–20 cm round.
6. Cook on a hot griddle over medium heat for 1–2 min until spotted underneath, flip, brush with ghee and cook, pressing with a spatula, for 2–3 min more on each side until golden and crisp. Serve with yogurt, raita or pickle.

Tips

• A dry, cool filling is the secret to parathas that roll out without bursting.
• Contains wheat; ghee makes it non-dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi