Servings: 3 - 4

Ingredients For the Filling:

• 400g minced chicken keema

• 2 tablespoons oil

• 1 tablespoon ginger-garlic paste

• 1 - 2 green chillies

• 2 onions

• Salt to taste

• 2 tablespoons coriander powder

• 1/2 tablespoon red chilli powder

• 1 tablespoon garam masala

• 1/2 tablespoon cumin powder

• 1/2 tablespoon dry mango powder

• Coriander

For the Dough: 

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 1/4 tsp salt

• 1 tsp oil + oil for cooking

• Water as required (Around 3/4 cup)

Method:

1. Heat oil, add the ginger-garlic paste to a pan, and cook for a minute.

2. Next, add green chilli and cook until crispy.

3. Add onion and cook for 3 to 4 minutes or until translucent.

4. Now add minced chicken keema, mix well and break the big chunks.

5. Cover and cook the chicken keema for 5 minutes.

6. After 5 minutes, mix the keema and add salt, coriander powder, red chilli powder, garam masala, cumin powder, and mango powder. Mix well.

7. Cook the keema for 8 to 10 minutes or until the keema is browned and cooked through. 

8. Break any big chunks using a fork.

9. Add coriander leaves, mix well and set aside to cool.

10. Meanwhile, add whole wheat flour, all-purpose flour, salt and oil in a mixing bowl.

11. Mix well, gradually add water and knead into a soft dough.

12. Cover the dough and let it rest for 10-15 minutes.

13. After 15 minutes, need the dough well.

14. Divide the dough into equal-sized balls. 

15. Roll one ball into a small circle about 5 to 6 inches.

16. Add 2 to 3 tablespoons of cooked keema in the centre of the circle. 

17. Bring the edges of the dough together and seal the keema inside.

18. Dust some flour on the stuffed ball and roll it out gently into a paratha.

19. Heat a griddle or tawa and cook the paratha on both sides, adding oil as needed, until it is golden brown.

20. Serve hot with raita or yoghurt, or any curry of your choice. 

21. Enjoy your delicious chicken keema paratha!