Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup cooked and shredded chicken
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, salt, and 1 tbsp oil. Mix well and gradually add water to make a soft dough. Cover and let it rest for 30 minutes.
2. In a separate pan, heat 1 tbsp oil and sauté the chopped onions until they turn translucent.
3. Add the ginger and garlic paste and sauté for a minute.
4. Add the shredded chicken, green chilies, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for 5-7 minutes until the chicken is cooked through.
5. Divide the dough into equal-sized balls and roll them out into small circles.
6. Place a spoonful of the chicken mixture in the center of each circle and fold the edges to seal it.
7. Roll out the stuffed dough ball into a paratha, making sure the filling is evenly distributed.
8. Heat a tawa or griddle over medium heat and cook the paratha on both sides until golden brown.
9. Serve hot with your favorite chutney or raita.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 parathas
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- You can use all-purpose flour instead of whole wheat flour.
- You can use any cooked and shredded meat or paneer instead of chicken.
Variations:
- You can add chopped vegetables like carrots, peas, or bell peppers to the chicken mixture.
- You can add cheese to the filling for a cheesy twist.
Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling.
- Roll out the paratha evenly to ensure the filling is distributed evenly.
- Use a non-stick pan or tawa to prevent the paratha from sticking.
Storage instructions:
You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas in a pan or microwave until heated through.
Presentation ideas:
Serve the parathas on a plate with a side of chutney or raita.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a hot cup of chai or coffee.
Suggested side dishes:
Serve with a side of cucumber raita or tomato chutney.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the pan, add more oil.
Food safety advice:
Make sure the chicken is cooked through before stuffing it in the paratha.
Food history:
Marghi Ka Paratha is a popular street food in India, especially in the northern regions.
Flavor profiles:
The paratha has a spicy and savory flavor with a soft and flaky texture.
Serving suggestions:
Serve the paratha hot and fresh for the best taste.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian