Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed Labneh (Middle Eastern dip) paratha. You can serve these parathas with either chutney or pickles for a sumptuous and a wholesome meal. Besides breakfast, they are also ideal for brunch, lunch, dinner or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this healthy fusion dish.
Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. In simple terms, it is basically hung yoghurt and also goes by the name of yoghurt / cream cheese.
It is almost similar to Greek yoghurt and is generally served with hummus, grilled meat / fish, falafel or pita bread. It can also be relished as a dip with veggie crudités, chips, nachos or tortillas or as a spread on sandwiches and parathas.
You can also have it just with a drizzle of some olive oil, zaatar and sumac or with some podi (gun powde) a la Indian style.
- 1 & 1/2 cups whole wheat flour (atta)
- pinch of salt
- 1 tbsp. oil to knead
- oil to shallow fry
- 3/4 cup Labneh or as required
Mix together flour, salt to taste and 1 tbsp. oil. Add required quantity of water, little at a time, and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.
Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread some labneh evenly over it, leaving the edges.
Cover with another poori and seal all edges. Roll out into a paratha. Make similar parathas in the same manner.
Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour.
Transfer to a serving plate and serve along with chutney or pickles for a sumptuous and a wholesome meal.
Take a poori & spread some labneh evenly over it, leaving the edges.
Cover with another poori & seal all edges.
Roll out into a paratha. Make similar parathas in the same manner.
Heat a tawa & shallow fry the parathas by drizzling some oil. Cook on both
sides till golden brown in colour.
Serve with chutney or pickles for a sumptuous & a wholesome meal.
Chicken, fried or grilled, is an all time favourite with one and all. It is perfect as an appetizer or as a light and healthy meal, accompanied with some salad. So let me share a simple and an easy pan grilled chicken recipe.
It is a complete and a wholesome comfort meal. Brush with some melted butter, which is purely optional and enjoy. I served with some sauteed veggies. You can add more varieties of veggies, other than what I have used.
A little bit of any dressing over it will tickle your taste buds. I added my own choice of yoghurt-kasundi dressing along with some labneh balls to the chicken and that went absolutely well for a light dinner. So check out the step by step pictorial recipe to prepare it.
- 2-3 Chicken breast
- 2 bowl of mixed veggies. julienne
- butter to shallow fry
- 1/4 cup labneh
- 1/4 cup yoghurt
- 1 tsp. kasundi (bottled mustard sauce)
1st marination -
- salt to taste
- 1 tbsp. lime juice
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
2nd marination -
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 2-3 tbsp. yoghurt
- 1 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1 tsp. red chili powder
- 1/2 tsp/ garam masala powder
Pound the chicken breast to make them flat and marinate with the first marination for 2 hours. Then marinate with the second marination, preferably overnight.
Steam the veggies till soft. Keep aside. For the sauce, mix yoghurt with mustard sauce. For the labneh balls, take a tsp. of labneh and mould them into small round shape.
Heat some butter in a grill pan and saute the steamed veggies along with a sprinkle of salt and pepper powder, for a few seconds or till you get a nice glaze. Keep them aside.
Heat some more butter and pan grill the marinated chicken breast on both sides till done.
Serve the chicken with the sauteed veggies, labneh balls and a drizzle of the yoghurt-kasundi sauce.
Pound the chicken breast to make them flat.
Marinate with the first marination for 2 hours.
Then marinate with the second marination, preferably overnight.
Heat some butter in a grill pan & sauté steamed veggies with a sprinkle
of salt & pepper powder, for a few seconds or till you get a nice glaze.
Heat some more butter & pan grill marinated chicken breast on both
sides till done.
Serve chicken with sautéed veggies, labneh balls & a drizzle of yoghurt-
mustard sauce.
