Every time I bring fresh chicken from the store, I boil half of it, shred it and keep in the fridge. This comes very handy for a quick meal. Be it soup, sandwiches, shredded chicken snack or stuffed parathas.
Chicken parathas come out best with minced chicken. I use the shredded chicken instead and make chicken pockets. Everyone loves these in my house and they vanish in no time. I literally have to hide one for myself.
The dough has all purpose flour and wheat flour in equal proportions. I whisk eggs and spread little in the parathas to keep the chicken from falling out.
To prepare the stuffing:
In a pan heat oil, add some chopped onions and fry till they turn pink. Add some tomato purée, chicken masala, garam masala and cook till the mixture leaves oil. Add the shredded chicken and mix well. Season the chicken with salt and pepper. Cover and cook for 3-4 mins. Keep aside to cool.
To prepare the dough:
Take all purpose flour and whole wheat flour in equal quantities. Add little oil and prepare soft dough adding some water. Let it rest for at least 10-15 mins.
Preparing the parathas:
Roll out a ball of dough as thin as you can to a roti of 7-8 inches diameter.
Whisk an egg and season it.
Place the roti on the hot tawa.
Pour some of the egg in the centre of the roti and place some of the prepared chicken on the egg.
Fold the roti inwards from all four sides to cover the chicken stuffing properly.
Pour a spoonful of oil on the paratha and flip it. Cook it well on both the sides.
Cut the paratha and serve.
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