Hyderabadi Chicken Keema Paratha Rolls Recipe

About this recipe

A delightful fusion dish combining the rich flavors of Hyderabadi chicken keema with the comforting texture of stuffed parathas, crafted into convenient rolls for a hearty dinner.

Ingredients

• 500 Gms Buckwheat Flour
• 250g Green Chilli
• 250g Coriander
• Pcs Epi Yogurt Mango
• - Red Chilli
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• - Butter
• 500 ml Water

Instructions

1. Step 1: Prepare the dough by combining whole wheat flour, 10 g salt, and 150 ml water in a mixing bowl. Knead for 8-10 minutes until the dough is smooth and pliable. Cover with a damp cloth and let it rest for 20 minutes.
2. Step 2: Heat 2 tablespoons of oil in a deep pan over medium heat for 2 minutes. Add cumin seeds and allow them to sizzle. Stir in finely chopped onions, sauté for 5-7 minutes until golden brown, then add ginger-garlic paste and green chilies, cooking for another 2 minutes.
3. Step 3: Add diced tomatoes to the pan and cook for 5 minutes until softened. Add chicken keema, turmeric powder, red chili powder, and garam masala. Mix well and let it cook on medium heat for 10-12 minutes until the keema is fully cooked. Stir in yogurt and fresh coriander leaves, then cook for 2 more minutes. Adjust salt as needed.
4. Step 4: Divide the dough into 6 equal portions and roll each into thin circular parathas. Heat a flat griddle over medium heat and cook each paratha for 1-2 minutes on each side, brushing lightly with butter, until golden brown and cooked through.
5. Step 5: Assemble the rolls by placing a generous portion of the prepared chicken keema onto each paratha, rolling tightly into cylindrical wraps. Optionally, secure with parchment paper or foil for ease of handling.
6. Step 6: Serve the Hyderabadi Chicken Keema Paratha Rolls warm with a side of mint yogurt chutney or sliced onions for added freshness and flavor.