Chicken Keema Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 1/2 tsp salt, ajwain (if using), and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Cook the Chicken Keema Filling

   • Heat 2 tbsp of ghee in a pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the minced chicken. Use a spatula to break up any lumps and cook for 5-7 minutes until it changes color from pink to white.
   • Add all the dry spice powders: turmeric, Kashmiri red chili, coriander, garam masala, amchur, and 1 tsp salt. Mix thoroughly.
   • Cover the pan and cook on low heat for 10-12 minutes, allowing the chicken to cook through in its own juices.
   • Uncover, increase the heat to medium-high, and cook for another 3-5 minutes, stirring constantly, until all moisture has evaporated. The filling must be completely dry.
   • Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the filling to a plate and let it cool down to room temperature completely.
3. 3

   Stuff and Roll the Parathas

   • Knead the rested dough for another minute. Divide the dough and the cooled filling into 8 equal portions.
   • Take one dough ball, dust it with dry atta, and roll it into a small circle of about 4 inches in diameter.
   • Place one portion of the keema filling in the center.
   • Bring the edges of the dough together, pleating as you go, to cover the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm and dust it again with dry atta.
   • Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure to prevent the filling from tearing through the dough.
4. 4

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat.
   • Carefully place a rolled paratha on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
   • Flip again after another 30-40 seconds. Drizzle ghee on this side as well.
   • Press gently with a spatula, especially around the edges, and cook for 2-3 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
   • Remove from the tawa and place in a casserole or on a plate lined with a kitchen towel to keep warm. Repeat for the remaining parathas.
5. 5

   Serve

   • Serve the hot Chicken Keema Parathas immediately with a side of plain yogurt (dahi), cooling raita, mint chutney, or your favorite pickle.