Back to 8 servings Dough 400 g all-purpose flour, sieved 3 tbsp oil 1 tsp salt water, added little by little, as needed Chicken Filling 2 tbsp oil 2 onion, chopped 1 tsp ginger paste 1 tsp garlic paste 1 tomato, chopped 300 g minced chicken 0.5 tsp turmeric powder 0.5 tsp red chilli powder 1 tsp garam masala powder 2 tsp green chilli, chopped coriander, a handful, chopped salt, to taste Dry Masala 0.5 tsp cumin seeds, dry roasted and coarsely ground 0.5 tsp coriander seeds, dry roasted and coarsely ground 0.25 tsp fennel seeds, dry roasted and coarsely ground 0.25 tsp fenugreek seeds, dry roasted and coarsely ground Spicy Potato Curry 3 potato, large, cubed 0.5 cup onion, finely chopped 1 tbsp ginger paste 1 tsp garlic, chopped 2 dry whole red chilli 2 bay leaf 0.5 tsp turmeric powder 0.5 tsp red chilli powder 0.5 tsp garam masala powder 4 tbsp mustard oil Assembly 8 egg, beaten with a pinch of salt 1 onion, chopped, for stuffing green chilli, chopped, for stuffing coriander, chopped, for stuffing oil, for frying
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1 Step 1: Mix the flour, salt and oil, then add water little by little and knead into a smooth dough. Cover and rest for 30 minutes.2 Step 2: Heat 2 tbsp oil in a pan over medium heat and sauté the chopped onion until translucent. Add the ginger and garlic pastes and cook until the oil separates, about 2 minutes.3 Step 3: Add the chopped tomato and cook for a few minutes until soft.4 Step 4: Add the minced chicken, turmeric, red chilli powder, garam masala, and salt. Cook on low heat, stirring, until the chicken is cooked through and no pink remains, about 15 minutes.5 Step 5: Remove from the heat and stir in the green chilli and coriander. Set the filling aside to cool.6 Step 6: Dry roast the cumin, coriander, fennel and fenugreek seeds separately until fragrant, then grind them coarsely.7 Step 7: For the curry, heat the mustard oil in a kadai until hot. Temper with the bay leaves and dry red chillies, then sauté the finely chopped onion until translucent.8 Step 8: Add the ginger and garlic, then the potatoes, salt, turmeric and red chilli powder. Mix well.9 Step 9: Stir in the ground dry masala and the garam masala and sauté well. Add a little water, cover, and cook until the potatoes are tender.10 Step 10: Re-knead the dough briefly and divide it into 8 to 10 small balls. Beat the eggs with a pinch of salt.11 Step 11: Roll one dough ball into a large, thin disk, brushing with oil. Spread a portion of chicken filling in the center, pour over a big ladle of beaten egg, and sprinkle with chopped onion, coriander and green chilli.12 Step 12: Fold the sides over each other to enclose the filling into a rectangular parcel, pressing the seams firmly so the egg does not leak.13 Step 13: Heat oil in a deep pan over medium heat. Fry each parcel, turning occasionally, until both sides are light brown and the egg is set.14 Step 14: Drain the parathas on kitchen paper and serve hot with the potato curry.getsaucepan.com/r/7d792c4b-6ee1-578f-8f5e-8700e4c6bc38
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