This recipe is a face lift to the traditional parathas with chicken stuffing inside. This is an easy to make recipe that you can try on a lazy evening for dinner. I'm sure the kids would love it as well. This combo would serves the purpose of eating chicken and chappathi separately. It would be a great pair with raita and pickle and even dal would be a good side for this.
For the stuffing
Chicken ½ lbs, cut to small pieces
Onion 1 medium, finely chopped
Green chilly 2 nos, chopped finely
Garlic 6-8 cloves, thinly sliced
Curry leaves 1 sprig
Turmeric ½ tsp
Chicken masala 2 tsp, I used Eastern brand
Oil 2 tsp
Salt as needed
Cook the chicken along with green chillies, turmeric and salt in a pressure cooker (or in a deep pan with ¼ cup water on stove top until all water is evaporated and chicken pieces are cooked through) to one whistle. Allow it to release pressure itself. Once cooled mince/ shred the chicken using a spoon or with hands. Set aside.
Heat oil in another pan and add chopped onions and sauté for a few minutes. Add the chicken masala and stir well until the raw smell goes off. Now add garlic and sauté for a few more minutes. DO NOT let the garlic burn. Adding lots of garlic gives a nice flavor to the stuffing. Next throw in the curry leaves and the minced or shred chicken. Adjust salt, mix well and switch off flame.
For the chapathi
Wheat flour 1 cup
Oil 1 tsp
Water use enough to make the dough
Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. (Add salt to your preference).
Divide the dough to make equal size balls (with the above quantity, you can make 4-5 stuffed chapathis). You need little bigger balls as we need to stuff the chicken mix. Take each ball, flatten them using your hand and make a small cup. Place a small portion (almost 1 TBSP.) of the stuffing inside and seal it carefully from all ends. Flatten the balls again and dust with some dry flour. Roll this out into rounds using a rolling pin as you do for chapathi.
Heat the skillet grease it with little bit of oil or ghee then add the chapathi and cook until it attains a light golden brown on both sides. For extra buttery taste you can grease both sides with a stick of butter after taking it off of skillet but before it cools down. Enjoy!!!