Stuffed paranthas or whole-wheat flatbreads are a staple in every North Indian household. Be it a celebrated sunday family brunch, or a lazy day all-in-one meal, it is something we have grown to love, and totally loved while growing. Usually stuffed with vegetarian fillings such as potatoes, cauliflower, cheese, peas or onions, this is a meaty take on the same scrumptious beings.
A whiff of these, and it takes me right back home. And they say time travel is fiction. 
Chicken & Lentil Flatbread
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
A savory North Indian flatbread stuffed with a flavorful mixture of chicken and lentils, perfect for a hearty meal.
Ingredients
For the dough
- 2 cups whole wheat flour
- 1 teaspoon ajwain or carom seeds
- 1 teaspoon salt
- ½ teaspoon red chili powder
- 1 tablespoon oil
- ¾ cup warm water
For the filling
- 250 gm boneless skinless chicken, cut into very small pieces (or chicken mince)
- 1 cup yellow lentils (toor or arhar dal), boiled and drained
- 1 large tomato, chopped
- 1 medium onion, finely chopped
- 1 teaspoon garlic ginger paste
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon dry mango powder
- 2 tablespoons coriander powder
- 1 teaspoon garam masala
- Salt to taste
Others
- 3 tablespoons onions, finely chopped
- 2 green chilies, chopped
- 1 teaspoon fresh coriander, chopped
- 1 teaspoon fresh mint, chopped
Instructions
- In a large bowl, combine 2 cups whole wheat flour, 1 teaspoon ajwain, 1 teaspoon salt, ½ teaspoon red chili powder, and 1 tablespoon oil. Gradually add ¾ cup warm water, mixing until a soft, non-sticky dough forms. If the dough is too sticky, add more flour as needed. Cover and let it rest for 20 minutes.
- For the filling, mix 250 grams of cooked and shredded chicken with 1 cup cooked lentils, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and salt to taste. Ensure the mixture is well combined.
- Divide the dough into equal portions and roll each into a ball. Flatten each ball slightly and place a spoonful of the chicken and lentil filling in the center. Gather the edges of the dough to enclose the filling and seal it well.
- Gently roll out each filled dough ball into a flatbread, being careful not to let the filling spill out.
- Heat a skillet over medium heat and add a little oil. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through. Add more oil as needed while cooking.
- Serve hot with yogurt or chutney.
Notes
For a vegetarian version, replace chicken with paneer or more lentils. Serve with yogurt or chutney for added flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet before serving.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 12
- Carbohydrates: 45
- Fiber: 8
- Protein: 18
- Cholesterol: 35
