About The Recipe:

Parotta  - Layered parotta with the twist of chicken. I love the ghee and chicken combination in the parotta are wonderful.

Although most people thinks, maida foods like parotta, chappathi, poori are unhealthy, but when eaten in moderation does not harm our diet.

To make it healthy, we can also use wheat flour instead of maida. Now lets us see how to make this chicken layered parotta with easy step by step images, instruction and YouTube video.

YouTube - Chicken Layered Parotta     YouTube Link - https://youtu.be/JqR2pKUAR8s

Step By Step Images:

To make the parotta dough, mix maida, sugar and required salt in a mixing bowl.

Mix the hot ghee

Mix the curd.

Knead it with gradually adding water in a little tight dough consistency.

Let rest the dough for about 30 mins.

Grind the garlic and green chili coarsely with required water.

Heat the oil in a kadaai, add the ground mixture, stir until it raw smell leaves.

Add the chicken and cook without water, cook over medium flame.

cook with required salt.

When the chicken turns soft and cooked, mix the coriander leaves.

Allow it cool to completely.

Using rolling pin, flatten the dough into thin circle.

Add some chicken mixture on top and spread evenly on all over.

Slightly press with rolling pin.

Fold it from top to bottom like saree pleats.

Roll into circle

flatten into circle for about 1\2 cm thickness.

Cook on hot tawa with ghee or oil. Serve hot.

Recipe : Chicken Layered Parotta | Dinner Recipe Prep Time: 40 minutes Cook time: 30 minutes Recipe Cuisine: Fusion Recipe Category: Dinner, Tiffin Yield: 3 parotta

Ingredients :

Maida - 1 cup

Sugar - 1 tbsp

Salt - as needed

Hot Ghee - 2 tsps

Curd - 2 tbsps

Garlic Cloves - 4 to 6

Green Chili - 1 no

Oil - 1 tbsp

Chicken - 1\2 cup (boneless, diced)

Salt - as needed

Coriander Leaves - 2 tbsp (finely chopped)

Method :

To make the parotta dough, mix maida, sugar and required salt in a mixing bowl. Mix the hot ghee and curd one by one. Knead it with gradually adding water in a little tight dough consistency.

Let it rest for about 30 mins.

Grind the garlic and green chili coarsely with required water.

Heat the oil in a kadaai, add the ground mixture, stir until it raw smell leaves. Add the chicken and cook without water, cook over medium flame. In between add required salt.

When the chicken turns soft and cooked, mix the coriander leaves.

Allow it cool to completely.

Divide the dough into 3 parts.

Using rolling pin, flatten the dough into thin circle. Add some chicken mixture on top and spread evenly on all over. Slightly press the chicken on dough with rolling pin.

Fold it from top to bottom like saree pleats.

Roll into concentric circle, flatten into circle for about 1\2 cm thickness.

Cook on hot tawa with ghee or oil. Serve hot.

Notes: Make little tight parotta dough, because sugar will loose the dough after soaking. Diced chicken will cooks in the oil without water, if required sprinkle some water.

Serving Suggestion:  Serve with chicken salna or chicken gravy. Page: Collection Of Chicken Recipes. Variation: Similarly try with grated paneer, mixed vegetables, mushrooms. If you like this recipe: You will like this pizza chappathi recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais