Name: Chicken miniature Lifafas recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: Whole wheat flour; Salt as required; Ghee 2 tablespoon; Water 1/2 glass .; Minced chicken 120 grams; onion medium 1 finely chopped; Black pepper powder 1 teaspoon; cumin powder 1/4 teaspoon; Ginger garlic paste 1/2 teaspoon; Garam Masala 1/2 teaspoon .; coriander leaves freshly chopped 2 tablespoons.

ABOUT Chicken miniature Lifafas RECIPE

Children are fond of variety of shapes and colourful foods . This Lifafa is an envelope / pocket shaped paratha with minced chicken filling . Quiet easy to prepare this interesting attractive dish .

Ingredients Serving: 4

Whole wheat flour
Salt as required
Ghee 2 tablespoon
Water 1/2 glass .
Minced chicken 120 grams
onion medium 1 finely chopped
Black pepper powder 1 teaspoon
cumin powder 1/4 teaspoon
Ginger garlic paste 1/2 teaspoon
Garam Masala 1/2 teaspoon .
coriander leaves freshly chopped 2 tablespoons.

Instructions

Firstly prepare paratha dough using whole wheat flour , pinch of salt , a teaspoon of ghee and required water . Let the dough rest for 15 minutes .
Meantime , heat a teaspoon of ghee in a pan . Add chopped onions , sauté the onions till translucent. Add the minced chicken . Sauté till the chicken turns to white , cooked state . Add ginger garlic paste . Sauté .
Add salt , Garam Masala powder . Mix till it releases good aroma .
Add cumin powder 1/4 teaspoon and finally black pepper powder .
Add coriander leaves to this dry Masala. Switch off the flame . Let this mixture cool .
Coming to the dough , make medium sized balls and roll into a medium thickness paratha .
Now take one tablespoon full of chicken dry masala and place the filling in the centre of the paratha .
Now fold the four sides of the paratha like envelope .
Close the four sides completely so that the stuffing wouldn’t fall out .
Heat a griddle . Cook this paratha both the sides under medium flame . Drizzle ghee .
Transfer the Lifafa parathas to a plate . Cut the top portion just before serving . Serve hot .

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