Paratha with Spicy Chips, Cheese, and Chicken

Posted on Feb 20th, 2026

by Mia Florea

Categories:

Adding spicy chips (!) to just about anything tends to make it taste better and this paratha is no exception. While many of us are familiar with wraps made from pita or tortillas, paratha brings something extra to the table thanks to its layers and the generous use of ghee, which gives it a richer flavor and irresistible texture.

Once you start building on that buttery, flaky base, it’s hard to go wrong. Filled with melted cheese, tender chicken, and crunchy spicy chips, this paratha turns into a bold, comforting wrap that’s crispy on the outside and indulgent on the inside. Served with a cooling yogurt sauce, it’s a fun, flavor-packed dish that feels both familiar and exciting.

Paratha with Spicy Chips, Cheese, and Chicken

Mia Florea

Flaky, pan-fried paratha is filled with melted cheese, tender chicken, and crunchy spicy chips for a bold, satisfying snack. Served with a refreshing yogurt and mint sauce, this recipe is comfort food with a playful twist.

5 from 1 vote

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Prep Time 40

Cook Time 35

Waiting Time 30

Total Time 1 45

Course Snack

Cuisine South Asian

Servings servings

Ingredients

For the Dough:

600 g all-purpose flour
150 g kefir or plain yogurt
200 ml lukewarm water
1 teaspoon salt
8-10 tablespoons melted ghee divided, plus extra for frying

For the filling:

200 g grated cheese choose a good melting cheese; I used Gruyere but any good aged cheese will do
145 g cooked chicken finely chopped (optional)
2 tablespoons chopped chives (optional)
1 medium bag spicy chips lightly crushed

For the sauce:

370 g plain yogurt
1 tablespoon dry mint
1 garlic clove grated
1 teaspoon salt

Instructions

Make the dough:

Place the flour in a large bowl and add the salt. Pour in the kefir (or yogurt), lukewarm water, and 2 tablespoons of the melted ghee.
Knead by hand or with a stand mixer until smooth and elastic. Cover and refrigerate for 30 minutes.

Shape the Paratha

Divide the rested dough into 8 equal size balls.
Roll each ball into a thin rectangle, about paper-thin.
Brush the surface with 1 tablespoon of melted ghee.
Starting from the edge closest to you, roll the dough tightly into a log, then coil it into a spiral.
Gently flatten the spiral with a rolling pin to about ¼ cm (⅛ inch) thickness.

Cook and Fill

Heat a pan over medium heat and lightly brush it with ghee.
Fry each paratha for 2–3 minutes per side, until golden and cooked through.
While still in the pan, add grated cheese, chicken (if using), chives, and crushed spicy chips to one half of the paratha.
Fold the paratha in half and cook for another minute, until the cheese melts.

For the Yogurt Sauce:

Mix the yogurt, dry mint, grated garlic, and salt together to make the sauce.

To Serve:

Serve the paratha hot, sliced or whole, with the yogurt sauce on the side.

Notes

Paratha with Spicy Chips, Cheese, and Chicken

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Mia Florea

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.