Ingredients:
For paratha:-
All purpose flour – 1 cup
Oil – 1 teaspoon + oil to fry paratha
Salt – to taste
For filling:-
Eggs – 2
Onion (chopped) -2 tablespoons
Green chili (chopped) – 2 (or according to your taste)
Ground chicken / small pieces of chicken – 4 tablespoons
Ginger + garlic + chili paste – 1 teaspoon
Salt – to taste
Turmeric powder – a pinch
Garam masala powder – a pinch
Oil – 1 tablespoon
For potato curry:-
Potato – 1 big (peel and cut into 1 inch cubes)
Onion – 2 tablespoons paste
Ginger + green chili paste – 1 teaspoon
Tomato – two 1 inch cubes
Salt – to taste
Sugar – 1.5 teaspoon
Turmeric powder – 1/8 teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – a pinch
Bay leaf – 1
Green cardamom – 2
Cloves – 2
Stick cinnamon – 1 inch piece
Oil – 2 tablespoons
Method:
Mix ground chicken / chicken pieces, salt, turmeric powder and ginger + garlic + chili paste.
In a pan heat 1 tablespoon oil.
Add 1 tablespoon chopped onion to it. Fry until onion becomes golden brown.
Add chicken mixture to it and mix well. Cook it in medium heat until chicken pieces become tender/ well cooked. If required sprinkle little warm water. The cooked chicken should be dry.When the chicken is cooked, add garam masala powder and remove from the heat and keep aside.
In another pan heat 2 tablespoons oil.
Add ½ teaspoon sugar to it and caramelize. Add bay leaf, green cardamoms, cloves, stick cinnamon to it and fry till green cardamoms become light golden.
Add onion paste, ginger + green chili paste, salt, turmeric powder, cumin powder and tomato to it. Fry until masala becomes brown and tomato pieces become tender.
Add potato pieces ans remaining sugar to it and cook in medium to low heat covering the pan until potatoes become tender. If required sprinkle little water to it. The curry should be with very little gravy (almost dry).
When the potatoes are cooked sprinkle garam masala powder and remove from heat.
In a bowl mix all purpose flour and salt. Add 1 teaspoon oil and blend well. Add enough warm water to make firm dough.
Divide the dough into two halves to make two paratha from it.
In a smooth surface brush little oil and roll one dough ball into a very thin (as thin as possible so that the filling cooks properly) circular shape.
Beat one egg and add ½ teaspoon chopped onion, some chopped green chili and half portion of cooked chicken to it. Mix well and put this mixture at the center of the rolled paratha.
Fold four sides of the paratha to give a square shape and to secure the filling inside it.
Repeat the process of making paratha for the second dough ball also.
Heat enough oil in a pan (depth of the oil should be at least same as the thickness of the paratha with filling).
Fry the parathas (both sides) one by one in medium heat until each side become brown.
Drain excess oil. Cut the paratha in four pieces (by this way you will be sure that the filling is also cooked properly; if you find it is not properly cooked then fry the pieces again; this will not kill the taste of the paratha) and serve hot with potato curry (alternately you can serve the paratha with “kosha mangsho”), tomato ketchup and sliced onion-cucumber salad.
Add ½ teaspoon sugar to it and caramelize. Add bay leaf, green cardamoms, cloves, stick cinnamon to it and fry till green cardamoms become light golden.
Add onion paste, ginger + green chili paste, salt, turmeric powder, cumin powder and tomato to it. Fry until masala becomes brown and tomato pieces become tender.
Add potato pieces ans remaining sugar to it and cook in medium to low heat covering the pan until potatoes become tender. If required sprinkle little water to it. The curry should be with very little gravy (almost dry).
When the potatoes are cooked sprinkle garam masala powder and remove from heat.
In a bowl mix all purpose flour and salt. Add 1 teaspoon oil and blend well. Add enough warm water to make firm dough.
Divide the dough into two halves to make two paratha from it.
In a smooth surface brush little oil and roll one dough ball into a very thin (as thin as possible so that the filling cooks properly) circular shape.
Beat one egg and add ½ teaspoon chopped onion, some chopped green chili and half portion of cooked chicken to it. Mix well and put this mixture at the center of the rolled paratha.
Fold four sides of the paratha to give a square shape and to secure the filling inside it.
Repeat the process of making paratha for the second dough ball also.
Heat enough oil in a pan (depth of the oil should be at least same as the thickness of the paratha with filling).
Fry the parathas (both sides) one by one in medium heat until each side become brown.
Drain excess oil. Cut the paratha in four pieces (by this way you will be sure that the filling is also cooked properly; if you find it is not properly cooked then fry the pieces again; this will not kill the taste of the paratha) and serve hot with potato curry (alternately you can serve the paratha with “kosha mangsho”), tomato ketchup and sliced onion-cucumber salad.
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