A delicious chicken filled take on paranthas, traditional North Indian flatbreads.
By Shuchi Mittal
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.Print
Chicken & Lentil Flatbread
- Author: Shuchi
- Total Time: 1 hour
- Yield: 2 1x
A meat filled take on traditional indian flatbreads
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
- 3 tablespoons onions, finely chopped
- 2 green chilies, chopped
- 1 teaspoon fresh coriander, chopped
- 1 teaspoon fresh mint, chopped
Make the dough
- Mix the ingredients for the dough to make a soft workable dough. It should not be wet.
- If the water is too much, add some extra flour till the dough stops sticking to the hands and can be rolled.
- Keep aside for 20-25 minutes.
Make the filling
- Heat oil in a pan.
- Add the garlic ginger paste, cumin seeds and onion till the onions begin to brown.
- Add the tomatoes and all the dry spices, along with ¼ cup of water.
- Cover and cook till the tomatoes are tender.
- Add the lentils and cook for another few minutes.
- Stir in the chicken pieces, along with another ¼ cup of water.
- Cover and cook on medium flame till the chicken is completely cooked.
- Open cover, and mash the chicken pieces into smaller sizes.
- Sauté on high flame till all the liquid has been soaked in.
- Remove from heat and cool.
- Once cooled, chop any remaining chicken pieces finely (if you used boneless chicken instead of mince).
- Add in the “other” ingredients and mix well. Keep aside.
Put it all together
- Make 3 inch rolls from the dough.
- Flatten in the center to make a cavity.
- Spoon 2 teaspoons of the chicken mixture and fill the cavity.
- Pull the dough from the sides to cover and seal the cavity so as to make a bundle with the mixture inside.
- Flatten and roll out into 6-7 inch rounds using a rolling pin.
- Repeat steps 1-5 with all the dough . Should make around 6-8 Paranthas.
- Heat a pan. Cook the Paranthas on both sides with a little oil, till they turn slightly brown and crisp.
- Serve hot with yogurt and pickle.Slightly tedious, but worth the wait!
- Prep Time: 45 mins
- Cook Time: 15 mins
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.