Keema Paratha

• chicken breasts (minced)↗100 g
• whole wheat flour↗2 cups
• green chilies (Hari Mirch, chopped)↗2
• onion (peeled & chopped)↗1
• fresh cilantro (Hara Dhania, chopped) or 1 tablespoon coriander leaves (Hara Dhania, chopped)↗1 tablespoon
• tspof ginger paste (Pisi Adrak)1⁄2 teaspoon
• garlic paste (Pisa Lasan)↗1⁄2 teaspoon
• red chile↗1⁄4 teaspoon
• salt (to taste)↗
• oil (for frying)

Step-by-step instructions

1. 1

   Mix the wheat flour with salt and knead by adding water and make a soft dough.

2. 2

   boil chicken mince with ginger,garlic,salt and red chillies.until it is tender.then add green chillies onion and coriander leaves.

3. 3

   Then make small balls from the dough, roll into thin triangle shaped chapathis.

4. 4

   In the middle, place kheema curry and spread till end. Place another chapathi over this.

5. 5

   and close the edges by pressing with your fingers.

6. 6

   Fry these parathas over flat pan on both sides until golden brown using oil.