Chicken Kheema Paratha

To make the stuffing, heat 1 tsp oil in a pan, add 1/4 tsp jeera, 1 tbsp chopped onion, add 50 gm minced chicken, 1/2 tsp gingergarlic paste, 1/4 tsp garam masala, 1/4 tsp red chilli powder, 1/8 tsp haldi, and 1/8 tsp salt and sauté it.

Add a little water, cover and cook for a few more minutes.

Once cooked, add 1 tsp chopped coriander leaves, mix well and keep aside.

To make the roti, knead a soft dough with 3.5 tbsp wheat flour, 1/8 tsp salt, and water as needed.

Divide into equal parts, flatten it, and roll out in a round roti.

Place the filling mixture in the center. Seal the edges, flatten, and roll into a round paratha.

Heat a nonstick tava on a low flame. Roast the paratha, flip, and spread 1 tsp ghee on each side.

Cook on both sides until light brown.

Serve hot.