Chap Shoro | Chicken Mince Paratha – a traditional Hunza dish, to fulfil your savory cravings in the morning.

Ingredients

25 minutes  1 person

For the Paratha Dough:

• 1 cup whole wheat flour
• 1/2 teaspoon salt
• as needed Water,
• Ghee or oil, for cooking
  

For the Chicken Mince Filling:

• 100 g chicken mince
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1 tablespoon fresh coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil

Chap Shoro | Chicken Mince Paratha Cooking Instructions

1. Prepare the Paratha Dough:
2. In a mixing bowl, combine the whole wheat flour and salt.
3. Gradually add water to the flour mixture, kneading it into a smooth and pliable dough. The dough should be soft but not sticky. Add water as needed.
4. Once the dough is formed, cover it with a clean kitchen towel and let it rest for about 15-20 minutes.
5. Prepare the Chicken Mince Filling:
6. Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
7. Add ginger-garlic paste and green chili, and sauté for another minute until fragrant.
8. Add chopped tomatoes and cook until they soften and the mixture thickens slightly.
9. Add chicken mince to the pan and cook until it’s browned and cooked through, breaking up any clumps with a spatula.
10. Add salt, ground cumin, ground coriander, and turmeric powder. Mix well to combine all the spices with the chicken mixture. Cook for a few more minutes until the flavors meld together.
11. Sprinkle fresh coriander leaves over the chicken mince mixture and give it a final stir. Remove from heat.
12. Assemble and Cook the Paratha:
13. Divide the rested dough into small equal-sized balls, about the size of a golf ball.
14. Take one ball of dough and roll it out into a small circle on a floured surface using a rolling pin. Aim for a thickness of about 1/8 inch.
15. Place a spoonful of the prepared chicken mince filling in the center of the rolled-out dough circle.
16. Fold the edges of the dough over the filling to enclose it completely, shaping it into a semi-circle or triangle.
17. Gently roll out the stuffed dough into a larger circle, taking care not to tear the dough.
18. Heat a non-stick pan or griddle over medium heat. Once hot, place the rolled-out paratha onto the pan.
19. Cook the paratha for about 1-2 minutes on one side until bubbles start to form, then flip it over.
20. Brush the cooked side with ghee or oil, then flip again and cook until both sides are golden brown and cooked through.
21. Repeat the process with the remaining dough balls and chicken mince filling to make more parathas.
22. Serve
23. Serve the hot Chap Shoro (Chicken Mince Paratha) with a side of yogurt, chutney, or pickles.