Easiest Way to Cook Delicious Chicken mini laccha paratha

Easiest Way to Cook Delicious Chicken mini laccha paratha Delicious, fresh and tasty.

Chicken mini laccha paratha. A delicious twist from the traditional parathas, Laccha Paratha is an amazing side dish recipe. This North Indian paratha is quite popular in many Indian households. Ideally served along with any main dish of your choice at lunch or dinner, this paratha can be prepared in no time.

A paratha recipe that you always treasure.

ABOUT Laccha Paratha, Red Chicken Curry, Barfi RECIPE.

Soft crisp Laccha paratha with hot and spicy red chicken curry followed by mouth watering chocolate barfi is a potent comforting lunch.

You can cook Chicken mini laccha paratha using 21 ingredients and 25 steps. Here is how you achieve that.

Ingredients of Chicken mini laccha paratha

1. You need 1 cup of Whole wheat flour.

2. Prepare 1 cup of All-purpose flour.

3. It’s 1 tablespoon of Olive oil or any type of vegetable oil.

4. You need 1/2 teaspoon of salt.

5. Prepare 1 cup/as required of water/whey to knead.

6. You need For of stuffing:.

7. It’s 1 cup of boneless skinless Chicken(cut into small pieces).

8. It’s 1/2 teaspoon of Ginger-Garlic paste.

9. You need 1 teaspoon of Lemon juice.

10. It’s 1 teaspoon of Soya sauce.

11. It’s 1 teaspoon of kashmiri red Chilli powder.

12. You need 1/4 teaspoon of crushed black pepper.

13. You need 1/4 teaspoon of Coriander powder.

14. It’s 1/4 teaspoon of Cumin powder.

15. It’s 1 pinch of Garam masala powder.

16. It’s 1/2 teaspoon of Kasuri methi.

17. You need 1 tablespoon of Olive oil.

18. Prepare to taste of Salt.

19. It’s as required of Melted Ghee.

20. It’s 1/2 cup of shredded Mozzarella cheese.

21. Prepare 1/2 teaspoon of Chilli flakes.

These Indian pieces of bread are no supplement to the main curry, rather each type of bread has a different specialty. lachha paratha recipe

lachha parantha recipe with step by step photo and video recipe. lachha paratha is a popular paratha recipe prepared in ease. it is very similar to kerala paratha however, taste different. there are many ways of preparing lachha parantha in india. however, i have showed, two simple way of creating perfect layers. lachha paratha doesn't require more oil as of kerala.

This is a dish which we all look forward to eating on a weekend during our cosy family lunch.

Murgh Shahjahani, a basket of piping hot Pudina Laccha Parathas and royal Vegetable Dum Biryani, what more could you ask for!.

Chicken mini laccha paratha instructions

1. Marinate chicken pieces with salt, ginger garlic paste, lemon juice, soya sauce,chilli powder, coriander powder, cumin powder and garam masala powder for about an hour..

2. In the meantime, for the paratha, take 1 cup of wheat flour and 1 cup of maida (all-purpose flour) to a dish..

3. Mix in salt and olive oil..

4. Now add in whey(water seperated from chena) to the mixture and mix well. I used whey because it will make paratha soft and tastier. If you dont have whey, use water instead. Whenever I make chena, I always keep whey in the refrigerator so that I can add them in my rotis or parathas..

5. Mix and knead well to make a soft dough. Cover and keep aside for 15-20 minutes..

6. After marinating the chicken, heat 1 tablespoon of olive oil in a pan and add in the chicken pieces with marination..

7. Cook in high heat until the chicken pieces become golden brown from both sides and fully cooked..

8. Remove from heat and transfer to a grinder or mincer when the chicken becomes little cool down..

9. Grind or mince the pieces nicely..

10. To that add in 1/2 cup of shredded mozzarella, chilli flakes and kasuri methi..

11. Grind again to make a paste like consistency. Set aside..

12. Take the dough, divide into 8 portions and take 1 portion in a surface..

13. Roll it to make an oval shaped roti. Thickness of the roti should be little thin..

14. Now place 1 tablespoon of the prepared stuffing to one edge of the roti, leaving some gap in the edge..

15. Roll and cover the stuffing with the roti from edge..

16. Brush little melted ghee on the remaining part of the roti..

17. With a sharp knife, cut the remaining part of the roti in thin strips..

18. Now continue to roll the roti from stuffing side to make a small log..

19. Stand the log on the surface and press down with your fingers gently to make a layered patty..

20. Dust some flour and roll the patty to make a small shaped paratha..

21. Similarly roll all the parathas and spread them to a big dish..

22. Heat a griddle and place 2 parathas at a time to roast..

23. Brush little melted ghee on both sides and roast in medium heat until light golden brown..

24. When parathas become golden brown remove to a dish and continue to roast other parathas..

25. Serve immediately with any kind of raita or salad..

This recipe has juicy chicken pieces in a rich and creamy gravy made with dry fruits, onion and spices turned to be absolutely finger-licking.

Watch the recipe of aloo pyaaz laccha paratha: For the uninitiated, 'fateer' is an Arabic word that loosely translates to flaky layers.

Much like a laccha paratha, this paratha too is moulded in round layers much like a coil, then it is rolled out flat and roasted on tawa.

Layer the spread dough form a round shape.

Using little dry flour prepare a round shape paratha out of it.