Kerala parotta lovers should try the lip-smacking Ceylon chicken paratha, which can probably be called a long-lost 'cousin' of the dish. Just that with a lot more ingredients and a spicy stuffing, Ceylon paratha is a lot richer in taste and needs no curry to go with it! But if you want to, it can be paired with pickles, cold curds, spicy or sweet curries too and will still taste as good. Here's the recipe.
Ingredients
300 gms maida
30 gm rava
Salt to taste
20 gms sugar
50 ml ghee
80 ml warm milk
Warm water as needed
For stuffing
40 gms chopped onions
10 gms chopped green chillies
5 gms chopped coriander leaves
3 gms fennel seeds
5 gms chopped garlic
2 gms chilly powder
5 gms black pepper powder
3 gms garam masala powder
Salt to taste
300 gms minced chicken
100 ml sunflower oil
2 eggs
Preparation
Mix maida, rava, salt, sugar, ghee, warm water and milk in a bowl and knead well
Shape it into a soft dough
Apply oil over it and cover with a damp cloth
Leave aside for 1 to 2 hours
Heat sunflower oil in a pan, temper fennel seeds and add chopped garlic, onions and green chillies
Sauté it until transparent and add all the seasonings and minced chicken
Cook the mix for 8 to 10 minutes on medium heat
Add eggs and mix all together in slow heat for 2 minutes
Add chopped coriander and turn off the flame
Take a small portion of dough, and roll it into a thin square shape to make paratha
Apply ghee over it
Place it in a hot tawa, take some already prepared masala in a spoon and spread evenly on the paratha
Fold it from the four corners
Apply ghee and cook till it turns golden on both sides
Keep cooking on low heat
Once cooked, remove and serve
