Crispy Chicken Egg Paratha Recipe

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, then let it simmer for about 10 minutes, or until 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!

Crispy Puri Paratha Recipe

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available at roadside restaurants and restaurants across Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

                                

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Paratha

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

                     

Now start kneading the dough by adding water little by little to a soft dough.

              

Apply a little oil over the dough and leave it to rest for around 2 hours.

                  

Cover the dough with plastic cling wrap or a kitchen napkin.

            

Meanwhile, in a small bowl, take plain flour and ghee.

                  

Mix them together very well and set them aside.

             
                     

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

                   

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it.

                    

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

             

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

              

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size.

Meantime heat the oil or ghee in the wok.

              

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

                     

Puri paratha is cut into four pieces. 

              

Now transfer to the serving plate.

               

And serve with tea, kababs, or barbecue items. 

           

Stuffed Paratha Recipe ( Egg Paratha )

Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple, delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layered paratha, which is quite easy to make. Parathas can be eaten for breakfast or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.

                               

Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough. 

Some stuffed parathas resemble a filled pie, squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs, adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with 

                     

If you have tried this Stuffed Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

1. To make a perfect, crispy stuffed layer of paratha,  one thing to always keep in mind is that the paratha dough should be soft
2. Using warm milk in kneading makes the dough soft and smooth
3. The paratha dough ball should be thicker than the chapatti/roti dough ball
4. Roll the disc not too thick nor too thin
5. Apply butter on each layer to make your paratha crispy and flaky 
6. Don’t fill too much stuffing; it may tear your paratha
7. 1-2 tbsp of stuffing is enough
8. Use pure ghee on the paratha to make it delicious                       

To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl and add all-purpose flour to the ingredients.

                 

Mix well with a spatula or hand till it turns to a crumbly texture. 

Start kneading the dough by pouring warm milk little by little. 

Keep kneading until the dough is formed.

                             

I used 75 ml of milk in kneading.

                     

Keep kneading till you get the smooth and soft texture of the dough.

                 

Put the dough back into the bowl and leave it to rest for at least 15 minutes.

                 

Remove the shells of the eggs and chop them finely.

                    

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.

                       

Take out the dough from the bowl and punch it for a minute. 

          

Divide the dough into equal portions and flatten each ball between your palms.            

Place all dough balls on the plate.

              

Take one dough ball and roll it 8-10 inches into a round shape, apply butter over the disc, then sprinkle flour dust.

              

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle. 

                      

Now fold from above and do the same as before; at the end, fold downwards and apply butter, then sprinkle flour.

               

It looks like a square box. Apply butter to the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.
       

Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

                

First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

            

Repeat the same process with all remaining stuffed parathas.                           

Transfer to the serving plate. 

Delicious stuffed layer paratha is ready. 

                                      

Serve hot with tea, ketchup, or sauce.