Mughlai Paratha ( with chicken bharta stuffing )
However, I have used only whole wheat which I fortified with some flaxseed powder. For the stuffing, I pressure cooked the chunky chicken pieces with some spices, then shredded it and mixed it up with boiled and mashed eggs, chopped onion, green chili, cilantro and just a tint bit of garam masala (optional). Lower calories without compromising on the taste.
Read on for the recipe -
Preparation Time - 30-40 mins
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough
1 cup chicken bharta (chk recipe HERE)
2 pinch salt
oil for cooking the paratha
Preparation - Take the atta in a wide plate. Add the oil and salt. Rub it in.
Then add the milk and a little water. Knead into a stiff dough.
Smear more oil on the dough and keep it aside (covered) for 30 mins.
Break the egg into a bowl, add salt and beat it lightly.
Cooking - Take small portions of the dough. Roll it out into rotis.
Heat a flat tawa or frying pan. Place the roti on it. Smear 1 tsp egg mix over it.
Add some of the chicken bharta to the center of the roti. Fold it from all sides into a parcel. Brush more egg on top of it.
Drizzle with oil and cook on both sides. (Usually Mughlai paratha is shallow fried with lots of oil but I prefer to cook it with a few drops of oil in a nonstick skillet )
Serve hot it green chutney, ketchup and onion rings.