The best ever meat loaf recipe, lives up to its name
Ingredients
Paratha Dough:
- 3 cup all-purpose Flour
- 1 cup wheat flour
- 1 tsp salt
- 1-2 tsp sugar
Chicken Filling:
- 1/2 kg Chicken boneless boiled and shredded
- 1 tsp Ginger paste
- 2 tsp Cumin powder
- 1 medium onion
- 1 tsp garam masala
- 1/4 tsp black pepper
- 5 green chillis
- 1/2 tsp red chili powder
- 1 1/2 tsp salt
- 2 tsp dried Coriander
- 4 tbsp fresh coriander
- 1-2 tbsp all-purpose flour
- 2 tbsp water
- 100-gram cheese
Directions
Step 1
Prepare the Dough: In a large mixing bowl, combine all-purpose flour, wheat flour, salt, and sugar.
Gradually add water and knead until you get a soft, smooth dough.
Cover and let it rest for 20–30 minutes.
Step 2
Cook the Chicken Filling: Heat 2–3 tablespoons oil in a pan over medium flame. Add the finely chopped onion and sauté for about 3 minutes until soft and lightly golden. Add the boiled and shredded chicken and roast for another 3 minutes. Now add ginger paste, cumin powder, garam masala, black pepper, red chili powder, salt, dried coriander, and chopped green chilies. Mix well and cook for 2–3 minutes so the spices blend properly. If the mixture feels slightly moist, sprinkle 1–2 tablespoons all-purpose flour gradually and mix to adjust the texture. Turn off the heat and mix in fresh coriander. Let the filling cool slightly before adding grated cheese.
Step 3
Add Cheese & Prepare Filling: Once the chicken mixture has cooled a little, add the grated cheese and mix well. The filling should be moist but not watery.
Step 4
Stuff & Roll: Divide the dough into equal balls. Roll one ball slightly, place 2–3 tablespoons of filling in the center and seal the edges tightly. Gently roll it again into a thick paratha, being careful not to tear it.
Step 5
Cook the Paratha: Heat a tawa on medium flame. Place the paratha and cook until light golden spots appear. Flip, apply oil or butter, and cook both sides until golden brown and crispy. Serve hot.
