8 July, 2014
Ceylon egg and chicken paratha
The recipe is paratha stuffed with garlic, cooked and shredded chicken, onions and chillies, infused with the aromatic, subtle flavor of fennel seeds. I like fennel. They can really enhance the flavor of some foods, when used in the proper way. I used to hate fennel, until one day I bit into something that had fennel seeds in it, and I was thinking to myself “hmmm…this is pretty good..”. It was a gastronomically momentous moment…Anyway, this recipe is tremendously delicious, and here is the step-by-step instructions on how to make it.
You will need the following ingredients:
For the paratha:
Wheat flour–2 cups
Salt To taste
For the stuffing:
Shredded chicken (cooked with garlic, and salt in a pressure cooker)–2 1/2 cups
Chopped garlic ( 5 medium-sized garlic cloves) or3 tablespoons
Chopped ginger–1 teaspoon
Chopped onion– 1 1/2 cups
Fennel seeds– 1 teaspoon
Chopped curry leaves– a small handful
Chopped green chillies– 2 1/2 tablespoons
Garam masala– 1/4 teaspoon
Salt To taste
Make a paratha dough by mixing the wheat, maida, salt and water, and set aside. Let the dough rest while you make the filling. Heat about 3 tablespoons of oil in a pan, and add the fennel seeds. When you start to get the aroma of the fennel, add the chopped garlic…
Mix everything together, and remove from fire. Next, make balls out of the paratha dough, and roll out a ball into a thin sheet, and put some of the mixture onto the center of the rolled out dough. Pour some beaten egg on to the chicken mixture…
Fold the paratha into a square…
And gently roll it out a little bit, being careful not to rip or tear the dough. Then, smear some oil on a hot tawa or a griddle pan. Place the paratha on the pan..
After about a minute, flip it over, and let the other side cook for a minute…
Transfer to a serving plate, enjoy it hot, and savor each and every single bite!