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8 July, 2014

Ceylon egg and chicken paratha

Posted in : Indian Breads, Non-Vegetarian on by : srilakshminair Tags: , , , , , , , ,

There is a great hotel in Chennai, called ‘The Coronet’, where you can get ‘Ceylon paratha’, that’s just too good for words. Its a place where my family often goes after a long walk on the Marina beach, or a big shopping day, and where we laugh, talk, and as you can imagine, eat. One of the things we like there is a large stuffed paratha, almost the size of a pizza, and then they cut it up, and serve it as slices. This is a recreation of that recipe, and I’m sharing it today in the spirit of impatience. I haven’t been able to get it out of my head ever since I ate it. Patience has never been one of my virtues…

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 flour2 cups


Maida/Flour2 cups


Salt To taste


Water

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 ginger1 teaspoon


Chopped onion1 1/2 cups


Fennel seeds1 teaspoon


Chopped curry leavesa small handful


Chopped green chillies2 1/2 tablespoons


Garam masala1/4 teaspoon


Salt To taste

Eggs4


Oil

Instructions:

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…
Ceylon egg and chicken paratha

Sauté for a minute, and add the onions…
Ceylon egg and chicken paratha

Cook the onions for 2 minutes, and add the green chillies, chopped ginger, and curry leaves…
Ceylon egg and chicken paratha

Sauté for about 2 minutes, and add salt and the garam masala…
Ceylon egg and chicken paratha

Stir everything together, and throw in the shredded chicken…
Ceylon egg and chicken paratha

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…
Ceylon egg and chicken paratha
Fold the paratha into a square…
Ceylon egg and chicken paratha
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..
Ceylon egg and chicken paratha
After about a minute, flip it over, and let the other side cook for a minute…
Ceylon egg and chicken paratha

Transfer to a serving plate, enjoy it hot, and savor each and every single bite!

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