There goes the last non-vegetarian post before Navratri kicks off !! A simple yet delectable Muglai paratha mad with whole wheat and stuffed with a deliciously finger-licking chicken stuffing. Most folks usually use maida instead of whole wheat which looks great in terms of presentation, but the best way to do it is to use atta and maida in equal proportion which not only looks great but also tastes much better than the maida variety.
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
Ingredients -
For dough-
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough
Rest -
1 cup chicken bharta (chk recipe HERE)
1 egg
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.
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
Ingredients -
For dough-
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough
Rest -
1 cup chicken bharta (chk recipe HERE)
1 egg
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.
It's yummy :)
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