Paratha with Spicy Chips, Cheese, and Chicken
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.
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
Tried this recipe?Let us know how it was!