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Chicken mini laccha paratha
Chicken mini laccha paratha

Before you jump to Chicken mini laccha paratha recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today much more popular than in the past and rightfully so. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some simple changes that can start to make a difference to our everyday eating habits.

One way to address this to start seeing some results is to realize that you do not have to alter everything immediately or that you have to completely eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will discover that you actually prefer to consume healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

Obviously, it’s easy to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to chicken mini laccha paratha recipe. To make chicken mini laccha paratha you only need 21 ingredients and 25 steps. Here is how you do it.

The ingredients needed to make Chicken mini laccha paratha:
  1. Get 1 cup Whole wheat flour
  2. Provide 1 cup All-purpose flour
  3. Take 1 tablespoon Olive oil or any type of vegetable oil
  4. Get 1/2 teaspoon salt
  5. Take 1 cup/as required water/whey to knead
  6. You need For stuffing:
  7. Get 1 cup boneless skinless Chicken(cut into small pieces)
  8. You need 1/2 teaspoon Ginger-Garlic paste
  9. Use 1 teaspoon Lemon juice
  10. Use 1 teaspoon Soya sauce
  11. Take 1 teaspoon kashmiri red Chilli powder
  12. Use 1/4 teaspoon crushed black pepper
  13. Provide 1/4 teaspoon Coriander powder
  14. Provide 1/4 teaspoon Cumin powder
  15. Take 1 pinch Garam masala powder
  16. Prepare 1/2 teaspoon Kasuri methi
  17. Prepare 1 tablespoon Olive oil
  18. Prepare to taste Salt
  19. Prepare as required Melted Ghee
  20. Prepare 1/2 cup shredded Mozzarella cheese
  21. Prepare 1/2 teaspoon Chilli flakes
Instructions to make Chicken mini laccha paratha:
  1. Marinate chicken pieces with salt, ginger garlic paste, lemon juice, soya sauce,chilli powder, coriander powder, cumin powder and garam masala powder for about an hour.
  2. In the meantime, for the paratha, take 1 cup of wheat flour and 1 cup of maida (all-purpose flour) to a dish.
  3. Mix in salt and olive oil.
  4. Now add in whey(water seperated from chena) to the mixture and mix well. I used whey because it will make paratha soft and tastier. If you don't have whey, use water instead. Whenever I make chena, I always keep whey in the refrigerator so that I can add them in my rotis or parathas.
  5. Mix and knead well to make a soft dough. Cover and keep aside for 15-20 minutes.
  6. After marinating the chicken, heat 1 tablespoon of olive oil in a pan and add in the chicken pieces with marination.
  7. Cook in high heat until the chicken pieces become golden brown from both sides and fully cooked.
  8. Remove from heat and transfer to a grinder or mincer when the chicken becomes little cool down.
  9. Grind or mince the pieces nicely.
  10. To that add in 1/2 cup of shredded mozzarella, chilli flakes and kasuri methi.
  11. Grind again to make a paste like consistency. Set aside.
  12. Take the dough, divide into 8 portions and take 1 portion in a surface.
  13. Roll it to make an oval shaped roti. Thickness of the roti should be little thin.
  14. Now place 1 tablespoon of the prepared stuffing to one edge of the roti, leaving some gap in the edge.
  15. Roll and cover the stuffing with the roti from edge.
  16. Brush little melted ghee on the remaining part of the roti.
  17. With a sharp knife, cut the remaining part of the roti in thin strips.
  18. Now continue to roll the roti from stuffing side to make a small log.
  19. Stand the log on the surface and press down with your fingers gently to make a layered patty.
  20. Dust some flour and roll the patty to make a small shaped paratha.
  21. Similarly roll all the parathas and spread them to a big dish.
  22. Heat a griddle and place 2 parathas at a time to roast.
  23. Brush little melted ghee on both sides and roast in medium heat until light golden brown.
  24. When parathas become golden brown remove to a dish and continue to roast other parathas.
  25. Serve immediately with any kind of raita or salad.

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