A delicious missi roti recipe loaded with lovely chicken.
CHICKEN MISSI ROTI
Ingredients
1 cup chicken mince
1 cup whole wheat flour (atta)
1 cup gram flour (besan)
1 medium onion, finely chopped
2 tbsps chopped fresh coriander leaves
1 tbsp dried pomegranate seeds (anardana)
1 tsp turmeric powder
1 tsp chaat masala
1 tsp dried mango powder (amchur)
4 green chillies, chopped
Salt to taste
1 egg
2 tsps oil + to shallow fry
Green chutney to serve
Method
1. Add whole wheat flour, gram flour, chicken mince, chopped onion, coriander chopped, dried pomegranate seeds, turmeric powder, chaat masala ,amchur, green chilli, salt and egg in a bowl. Mix well. Add enough water, 2 teaspoons oil and knead into soft dough. Set aside for 15-20 minutes.
2. On a worktop, divide dough into equal portions. Dust some flour and flatten each portion of dough with a rolling pin into thick discs.
3. Heat a tawa, place prepared parantha on tawa, heat and cook well. Drizzle oil on both the sides of parantha and shallow-fry on medium heat till golden brown on both the sides.
4. Cut paranthas into quarters and place on a serving plate.
5. Serve hot with green chutney.
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