Take the minced chicken along with vinegar, ginger and salt and cook until it dries up.
Turn off the flame and chop the cooked mixture in a food processor when it has cooled down.
Heat 1 tbsp of oil in a pan and add the chopped chicken mixture along with red chilli flakes, black pepper powder, cumin seeds, mint leaves, coriander leaves, onion seeds, green chillies and lemon juice and fry for 5 to 10 minutes.
Flatten a ball of dough with a rolling pin and spread the prepared mixture on it leaving the edges.
Brush the edges with a paste of flour prepared by dissolving a little of all purpose flour in a bit of water.
Flatten another ball of dough and cover it with the first one and press lightly on all sides so they are attached.
Heat a flat skillet and toast the paratha from both the sides by spreading some clarified butter on them and fry.
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