Name: Stuffed Chicken Sausage Paratha recipe by Bethica Das at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 3
Ingredients: 1 & 1/2 cup whole wheat flour; pinch of salt; water as required to knead the dough; 5-6 chicken sausages, grated; 1 tbsp. oil; 1 tssp. garlic, chopped; 2 green chilies, chopped; salt to taste; 1/4 tsp. turmeric powder; 1/2 tsp. garam masala powder; 2 tbsp. coriander leaves, chopped; 1 tbsp. roasted gram flour; 1 tbsp. fresh grated coconut; oil to shallow fry

ABOUT Stuffed Chicken Sausage Paratha RECIPE

If you are looking to make some non-veg. stuffed parathas, then you may experiment making this chicken sausage parathas. This is something new that I tried today and it turned out quite tasty and wholesome. These stuffed parathas are ideal for breakfast, lunch, dinner or as a lunch box meal.

Ingredients Serving: 3

1 & 1/2 cup whole wheat flour
pinch of salt
water as required to knead the dough
5-6 chicken sausages, grated
1 tbsp. oil
1 tssp. garlic, chopped
2 green chilies, chopped
salt to taste
1/4 tsp. turmeric powder
1/2 tsp. garam masala powder
2 tbsp. coriander leaves, chopped
1 tbsp. roasted gram flour
1 tbsp. fresh grated coconut
oil to shallow fry

Instructions

Heat 1 tbsp. oil in a pan and saute the green chilies and garlic for a few seconds. Add the grated sausages, salt, turmeric powder and garam masala powder.
Fry on a medium flame for 2 minutes. Add the coriander leaves and gram flour. Mix everything well and keep aside to cool. Add the coconut and mix well.
In a bowl. mix together flour and salt. Add water as required and knead into a tight dough. Cover with a wet cloth and keep aside for 30 minutes.
Divide into 10 equal portions. Roll out each portion by dusting some flour into a small disc just like a poori. Take one poori and spread some of the stuffing. Cover with another poori and seal all edges.
Dust some more flour and roll out into a paratha. Make similar stuffed parathas with the remaining dough.
Heat a tawa and shallow fry the parathas one at a time by drizzling some oil all over and around the edges.
Cook on both sides till they turn slightly brown in colour. Serve with some chutney, yogurt, pickles or butter.

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