Delhi

Chicken keema paratha

Name: Chicken keema paratha
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); Water, about 2/3 cup; 1 tsp divided salt; 250 g chicken mince (ground chicken); 1 small finely chopped onion; 2 tsp ginger garlic paste; 1/2 finely chopped tomato; a pinch turmeric (ground turmeric); 1/4 tsp cumin powder (ground cumin); 1/4 tsp garam masala; 2 tbsp chopped coriander leaves (cilantro); 1 tbsp for the keema cooking oil (vegetable oil); 2 tbsp for cooking ghee

Mild minced chicken tucked into a crisp paratha. Lunchbox legend status.

50 minTime

19 gProtein each

mildSpice

The meaty stuffed paratha2 chapters · 1 min read

Make it your way

Grandma's wayMild chicken keema in a ghee crisped atta paratha.

The original

396kcalsame

19 gproteinsame

7 gfibresame

50minutessame

Chicken keema paratha.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Waterabout 2/3 cup

Salt1 tsp, divided

Chicken mince (ground chicken)250 g

Onion1 small, finely chopped

Ginger garlic paste2 tsp

Tomato½, finely chopped

Turmeric (ground turmeric)a pinch

Cumin powder (ground cumin)¼ tsp

Garam masala¼ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Cooking oil (vegetable oil)1 tbsp, for the keema

Ghee2 tbsp, for cooking

Method

5 steps

1Knead the atta, half the salt and water into a soft dough. Rest 15 minutes.
2Heat the oil and cook the onion 3 minutes, then the ginger garlic paste 1 minute. Add the chicken and break it up.
3Add tomato, turmeric, cumin and the rest of the salt and cook until completely dry and no pink remains, about 8 minutes. Add garam masala and coriander, then cool.
4Roll a ball into a 10 cm disc, add 2 tbsp keema, seal, flatten and roll gently into a 16 cm paratha.
5Cook on a medium hot tawa with ghee, about 2 minutes per side, until golden.

Serve it like this

Cut into four wedges and pack with a pot of mint curd. At home, serve hot with pickled onions for the grown ups.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Chicken keema paratha

Mild minced chicken tucked into a crisp paratha. Lunchbox legend status.

50 minTime

19 gProtein each

mildSpice

The meaty stuffed paratha2 chapters · 1 min read

Make it your way

Grandma's wayMild chicken keema in a ghee crisped atta paratha.

The original

396kcalsame

19 gproteinsame

7 gfibresame

50minutessame

Chicken keema paratha.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta

Waterabout 2/3 cup

Salt1 tsp, divided

Chicken mince (ground chicken)250 g

Onion1 small, finely chopped

Ginger garlic paste2 tsp

Tomato½, finely chopped

Turmeric (ground turmeric)a pinch

Cumin powder (ground cumin)¼ tsp

Garam masala¼ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Cooking oil (vegetable oil)1 tbsp, for the keema

Ghee2 tbsp, for cooking

Method

5 steps

1Knead the atta, half the salt and water into a soft dough. Rest 15 minutes.
2Heat the oil and cook the onion 3 minutes, then the ginger garlic paste 1 minute. Add the chicken and break it up.
3Add tomato, turmeric, cumin and the rest of the salt and cook until completely dry and no pink remains, about 8 minutes. Add garam masala and coriander, then cool.
4Roll a ball into a 10 cm disc, add 2 tbsp keema, seal, flatten and roll gently into a 16 cm paratha.
5Cook on a medium hot tawa with ghee, about 2 minutes per side, until golden.

Serve it like this

Cut into four wedges and pack with a pot of mint curd. At home, serve hot with pickled onions for the grown ups.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken keema paratha

Make it your way

Ingredients

Method

Chicken keema paratha

Make it your way

Ingredients

Method

Make it a meal