I Made It
- Moderate
- 30 mins
- 2-4
Ingredients
For the Paratha Dough:
- All-Purpose Flour (Maida), 500 Gm
- National Salt, 1 Tsp
- Ghee ½ Cup
- Water As Required
- Clarified Butter (Ghee) For Frying
For the Achaari Sauce:
- Oil, 2 Tbsp.
- Onion Chopped, 2 Tbsp.
- Garlic Chopped, 1 Tbsp.
- Tomato Puree, 2 Cup
- National Salt, 1 Tsp
- National Crushed Pickle 200 Gm
Paratha Filling:
- Chicken Boneless (Small Cubes) 1 Cup (Boiled)
- Onion Chopped 2 – 3 Tbsp.
- Capsicum Chopped 2 – 3 Tbsp.
- Black Olives Chopped 2 – 3 Tbsp.
- Achaari Sauce 1 Cup
- Shredded Cheese, ½ Cup (Cheddar Cheese 30% & Mozzarella 70%)
Directions
- Take the flour, salt and water in a bowl and prepare the dough. when dough is 80% done, add ghee and knead well.
- Put the dough aside for 15 minutes. then make dough balls (approx. 100gm each)
- For Achaari sauce, heat oil in a pan, sauté onion, add garlic, tomato puree, salt, and National crushed Pickle. Mix well and cook until sauce thickens.
- For the filling, mix all the ingredients in bowl.
- For paratha, take 2 dough balls roll them out separately and put aside.
- Now take 1 dough ball, put filling on it and cover it with the second dough ball. Close the corners carefully so that the filling does not come out.
- Add paratha on an already hot pan (tawa). Cook on both sides. When the paratha is almost cooked, add clarified butter on both sides and cook for another minute.
- Paratha is now ready. Cut in 4 pieces and serve while piping hot.
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