Name: Chicken Egg Paratha Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3
Cuisine: Pakistani
Ingredients: Ingredients for Chicken Filling:; 250g chicken mince meat; 2 tbsp oil; 1 tsp ginger garlic paste; 1/4 tsp turmeric powder; Salt to taste; For Dough:; 2 cups, fine flour; 1/4 tsp salt; 1 tbsp ghee/butter; For Filling Mixture:; 1 nos, egg; 1/4 tsp chilli flakes; 1 tbsp, chopped onion; Pinches of salt if needed; 1 tsp, chopped green chillies; Pinch of mint, dry/fresh; 2 tbsp cooked chicken mince; For paratha:; Dough ball; Butter as required; Egg chicken mixture; Oil/ghee for frying

Paratha and Roti

Showing posts with label Paratha and Roti. Show all posts

Crispy Chicken Egg Paratha Recipe

Sana Rasheed Add Comment

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

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Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well-roasted, add a little water to help tenderise it, and let it simmer for about 10 minutes or until the mince is cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!

Matar Paratha Recipe

Sana Rasheed Add Comment

Matar Paratha Recipe || Stuffed Paratha || How to Make Matar Paratha with step-by-step photos and video

Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.

Green Peas Paratha is primarily a part of Indian cuisine, whereas in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia.

My Latest Matar Paratha Video:

I am also a big fan of Indian snacks and meals. like PAV BHAJI, VADA PAV, BAIGAN BHARTA, MATAR MASALA

GOBI VADA PAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc

For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices.

A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.

Recipe Notes:

Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.

This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.

I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!

To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.

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How to make Matar Paratha?

Peel the green peas, chop the green chilies, and ginger.

Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough.

Cover and keep aside.

Take a pan, add 1 tbsp olive oil, and heat it. Put cumin seeds and let them crackle for a minute, then add chopped ginger and green chilies. Sauté it for a minute.

Once the aroma arises, add the onion and sauté it with spices for 2 minutes or until the onion gets soft.

Add frozen/fresh green peas and keep stirring on a low-medium flame.

Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)

Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.

Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.

Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.

Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before

Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy.

Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)

Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy.

Once golden, take it off the tawa and transfer it onto the serving plate

Serve hot matar paratha with MASALA CHAI or DOODH PATTI.

Garlic Tawa Naan Recipe (Without Yeast)

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garlic-tawa-naan-recipe-with-step-by-step-photos

Garlic Tawa Naan || Homemade Garlic Naan Recipe without yeast || How to make Garlic Tawa Naan at home with step-by-step photos......

Garlic Tawa Naan is an extremely popular Pakistani flatbread recipe made with plain flour and garlic. This is most popular across Pakistan and all over the globe. Mainly because of the flavor and taste

It is basically so soft and delicious, restaurant-style garlic naan No yeast, no oven is used to make this naan. I made this naan on the stovetop. Traditionally, naan is made in a tandoor(clay oven), but at home. I prefer the stovetop method. You can also bake them in the oven, but I think they are so much softer and better when cooked on a stove-top

Here, I didn’t apply garlic butter over the naan, whereas I applied it to the cooked naan. But you can brush garlic butter over the naan as desired.

Also, I highly recommend not using non-stick utensils in cooking. Naann, rather an iron-cast skillet or another silver metal

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

Recipe Notes:

I used baking powder and baking soda for proofing the plain flour dough. The traditional recipe includes yeast, which you can use if you are comfortable using it
You can use the cooker as a tandoor and stick the bread to the sides of the cooker, and heat it upside down
Naan is prepared with yeast, so it becomes chewy if it is rested for a while. It is recommended to serve it immediately with a choice of curry.

For more Similar Recipes:

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In a bowl, combine all-purpose flour, salt, baking powder, baking soda, sugar, crushed garlic, and yogurt.

Mix well, making sure everything is well combined. Add water as required and knead. Lastly, add oil and further knead to a smooth and soft dough.

Grease the bowl with oil, cover, and rest for 2 hours.

Meanwhile, prepare garlic butter by mixing butter, garlic, and coriander.r

Garlic butter is ready.

After 2 hours, knead the dough slightly to remove any air that is present in the dough. Divide the dough into equal portions and flatten a ball between your palms.

Sprinkle a little flour dust over the rolling board or working area., Gently roll a round/oval shape using a rolling pin about 7 inches in diameter, and Grease with water over the naan. Make sure you apply evenly. This helps to make a stick on the tawa/pan.