1 cup chicken mince
1 cup whole wheat flour (atta)
1 cup gram flour (besan)
Salt to taste
1 tsp turmeric powder
1 tsp chaat masala
4 green chillies, chopped
1 tbsp pomegranate seeds (anardana)
1 medium onion, finely chopped
2 tbsps fresh coriander leaves, chopped
1 egg
1 tbsp oil
Mix wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, pomegranate seeds, onion, coriander leaves, chicken mince and egg. Add a little oil and enough water to knead into a soft dough.
Divide dough into equal portions. Grease your palms and roll the portions into balls.
Heat a tawa. Roll the balls in flour and roll out into thick paranthas. Place the parantha on the hot tawa and cook on medium heat on both sides.
Dribble some oil and when one side turns golden, flip and dribble some more oil and cook the other side till golden. Serve hot.
Alternatively, you can apply a little oil to the dough balls and also grease the worktop. Then with greased fingers gently pat the dough balls into slightly thick paranthas and proceed with the roasting.
