If you are looking to make some non-veg. stuffed parathas, then you may experiment making this chicken sausage parathas. This is something new that I tried today and it turned out quite tasty and wholesome.
These stuffed parathas are ideal for breakfast, lunch, dinner or as a lunch box meal. In fact, you can enjoy it anytime of the day. It can be relished with some chutney, yoghurt, pickle or just plain butter. So check out the step by step pictorial recipe to prepare it.
- 1 & 1/2 cup whole wheat flour
- pinch of salt
- water as required to knead the dough
- 5-6 chicken sausages, grated
- 1 tbsp. oil
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 2 tbsp. coriander leaves, chopped
- 1 tbsp. roasted gram flour
- 1 tbsp. fresh grated coconut
- oil to shallow fry
Heat 1 tbsp. oil in a pan and sauté the green chilies and garlic for a few seconds. Add the grated sausages, salt, turmeric powder and garam masala powder.
Fry on a medium flame for 2 minutes. Add the coriander leaves and gram flour. Mix everything well and keep aside to cool. Add the coconut and mix well.
In a bowl. mix together flour and salt. Add water as required and knead into a tight dough. Cover with a wet cloth and keep aside for 30 minutes.
Divide into 10 equal portions. Roll out each portion by dusting some flour into a small disc just like a poori. Take one poori and spread some of the stuffing. Cover with another poori and seal all edges.
Dust some more flour and roll out into a paratha. Make similar stuffed parathas with the remaining dough.
Heat a tawa and fry the parathas one at a time by drizzling some oil all over and around the edges.
Cook on both sides till they turn slightly brown in colour. Serve with some chutney, yogurt, pickles or butter.
Grate the sausages.
Heat 1 tbsp. oil & sauté green chilies & garlic for a few seconds.
Add grated sausages, salt, turmeric powder & garam masala powder.
Fry on a medium flame for 2 minutes. Add coriander leaves & gram flour.
Add coconut & mix well.
Roll out each portion by dusting some flour into a small disc just like a
poori. Take one poori & spread some of the stuffing.
Cover with another poori & seal all edges. Dust some more flour & roll out
into a paratha. Make similar stuffed parathas with remaining dough.
All parathas rolled out to be fried.
Heat a tawa & shallow fry parathas, one at a time, by drizzling some
oil all over & around the edges.
Cook on both sides till they turn slightly brown in colour.
All fried parathas done.
Serve with some chutney, yogurt, pickles or butter.
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