Tandoori Parantha made on a tawa

   Tandoori Parantha

Serves 6

• 250 gm minced chicken (keema)
•  1 onion - chopped finely
•  2 tsp finely chopped ginger 1 tsp salt, 
• 1 tsp coriander (dhania) powder,
•  ½ tsp red chilli powder ½ tsp garam masala
• 2 green chillies - chopped
•  1 tbsp finely chopped fresh coriander 
• 1 tbsp dry fenugreek leaves (kasoori methi)

DOUGH

• 2 cups wheat flour (atta), ½ tsp salt, 1 tbsp ghee

*

1. To prepare the dough, sift flour and salt. Rub in 1 tbsp ghee. Add enough water to make a dough. Keep aside for 30 minutes.
2.  To prepare the filling, heat 2 tbsp of oil and stir fry the chopped onions until a rich brown.
3.  Add mince and ginger and mix well. Reduce heat. Add salt, coriander powder, red chilli powder and garam masala. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
4.  Add green chillies and 1 tbsp finely chopped coriander. If there is any water, uncover and dry the mince on fire. Keep the stuffing aside. 
5. Divide the dough into 6 equal parts. Shape into round balls.
6.  Flatten each ball, roll out each into a round of 5" diameter. 
7. Spread 1 tsp full of ghee. Then spread 1-2 tbsp of filling all over.
8.  Make a slit, starting from the centre till anyone end.
9.  Start rolling from the slit, to form an even cone.
10.  Keeping the cone upright, press slightly.
11.  Roll out, applying pressure only the centre. Do not roll or press too much on the sides, otherwise, the layers of parantha do not separate after cooking.
12.  Sprinkle some dry fenugreek leaves and press with a rolling pin (belan).
13.  Apply water on the backside of the parantha and stick carefully in a heated tandoor or place in a preheated oven in a greased tray.
14.  Remove after a few minutes. Spread some ghee, serve hot.

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