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
- Total Time: 60 minutes
- Yield: 4 servings
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 (480 ml) whole wheat flour
- 1 tsp ajwain or carom seeds
- 1 tsp salt
- 1/2 tsp red chili powder
- 1 tbsp oil
- 3/4 cup (180 ml) warm water
For the filling
- 250 gm boneless skinless chicken, cut into very small pieces (or chicken mince)
- 1 cup (240 ml) yellow lentils (toor or arhar dal), boiled and drained
- 1 large tomato, chopped
- 1 medium onion, finely chopped
- 1 tsp garlic ginger paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp dry mango powder
- 2 tbsp coriander powder
- 1 tsp garam masala
- Salt to taste
Others
- 3 tbsp onions, finely chopped
- 2 green chilies, chopped
- 1 tsp fresh coriander, chopped
- 1 tsp fresh mint, chopped
Instructions
- In a large bowl, combine 2 cups whole wheat flour, 1 tsp ajwain, 1 tsp salt, 1/2 tsp red chili powder, and 1 tbsp oil. Gradually add 3/4 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, heat oil in a pan. Add the garlic-ginger paste, cumin seeds, and chopped onion, and saute until the onion begins to brown. Add the chopped tomato and all the dry spices (turmeric powder, dry mango powder, coriander powder, and garam masala), along with 1/4 cup water. Cover and cook until the tomato is tender. Stir in the boiled lentils and cook a few minutes more. Add the chicken pieces along with another 1/4 cup water, cover, and cook on medium heat until the chicken is completely cooked through. Uncover, mash the chicken into smaller pieces, and saute on high heat until the liquid has been absorbed. Remove from heat and let cool. Once cooled, chop any remaining chicken pieces finely (if you used boneless chicken instead of mince). Stir in the finely chopped onion, green chilies, fresh coriander, and fresh mint, and season with salt to taste. Mix well and set aside.
- Divide the dough into portions and roll each into a 3-inch ball. Flatten the center of each ball to form a cavity, then spoon in about 2 teaspoons of the chicken and lentil filling. Pull the edges of the dough up and over the filling to seal it in, forming a sealed bundle.
- 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: Bread
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 12
- Carbohydrates: 45
- Fiber: 8
- Protein: 18
- Cholesterol: 35
Find it online: https://honestcooking.com/chicken-and-lentil-flatbread/
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
What is ajwain and can I leave it out?
Ajwain (also called carom seeds) is a spice common in North Indian cooking with a sharp, thyme-like flavor. I use 1 tsp in the whole-wheat dough. If you can’t find it, you can omit it or substitute a small amount of thyme seeds, but the dough will have a milder flavor.
What is dry mango powder (amchur) and what does it do in the filling?
Dry mango powder (amchur) is ground from unripe dried mangoes and adds a tangy, slightly sour note to the filling. I use 1 tsp alongside the garam masala and cumin to brighten the chicken and lentil mixture.
How do I keep the filling from bursting out when I roll the flatbreads?
Place a spoonful of filling in the center of a slightly flattened dough ball, gather the edges to fully enclose the filling, and seal it well before gently rolling it out. Rolling too forcefully or overfilling will cause the dough to split.
Is there a vegetarian version of this parantha?
Yes — replace the 250g of chicken with paneer or simply add more lentils for a vegetarian version of this North Indian stuffed flatbread.
