Ingredients:
- Chicken Boneless 300g
- Capsicum (cut in large cubes) 1 large
- Tomato (cut in large cubes) 3 pcs
- Onion (cut in large cubes) 1 large
- Cooking Oil 8 tbsp
- Yogurt (whipped) ½ cup
- Tomato paste ½ cup
- Salt 1 tbsp
- Ginger (sliced) 2 tbsp
- Green Chili (sliced) 3 pcs
- And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
- INGREDIENTS FOR PARATHA:
- White Flour ½ kg
- Ghee 2 tbsp
- Salt 1 tsp
- Sugar 1 tbsp
- Luke warm water to knead
Method:
- Cook chicken breast with ½ cup water and jalfrezi spice mix.
- Remove cool and chop coarsely.
- Chop together onion, coriander, mint and green chilies, mix in the chicken, make 6 to 8 balls from the dough, ¼ plate size, spread with ghee, sprinkle flour, roll like Swiss roll
- make into paeda again, roll to dinner plate size, fill filling in 1 roti, spread with 2nd roti on top, seal well, fry on tawa,
- Adding ghee till crisp and golden
- Serve with raita.
