Keema Palak Paratha

Ingredients

Boiled and shredded
chicken/mutton – 250 gm

Onion – 2
medium

Tomato –
2 medium or 1 tbl.sp tomato puree

Ginger
garlic paste – 2 tsp

Turmeric
powder – ¼ tsp

Corriander
powder – 1 tbl.sp

Roasted
cumin powder – 1 tsp

Red chilli powder and salt as per taste

Chicken stock

Madras curry powder – 1 tsp

Spinach leaves – 7 to 8

Eggs - 2

Wheat flour dough

Method

Heat oil in a pan. Add onions and saute till golden brown in
color. Add ginger garlic paste and again sauté for a minute. Add tomato puree
and cook for 2 to 3 minutes. Add shredded chicken and all the masala. Stir fry
and cook for a minute. Add chicken stock and spinach leaves and cook till it is
completely dried. Off the flame and let it cool down.

Break egg. Add a pinch of salt and keep aside.

Make few chapatis. Heat pan and place this chapatti and
little of the chicken masala on one side. On the other side put little egg and
fold the chapatti. Cook till chapatti is cooked and also the egg inside. Put
ghee or oil as needed. When done. Remove and cut into pieces and serve hot.