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.

Egg keema mughlai paratha

Ingredients

chicken keema - 250 gm boiled and shredded
chicken stock - 1 cup
onion - 1
ginger garlic paste - 1 tsp
green chilli - 1
red chilli powder - 2 tsp
cumin powder - 1 tsp
corriander powder - 2 tsp or curry powder
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
tomato puree - 2 tbl.sp or 2 tomatoes
salt as per taste
few corriander leaves
wheat flour dough

Method
Make a dough of wheat flour and keep aside to rest.
Heat oil in a pan and fry onion till golden brown in color. Then add ginger and garlic paste and tomato puree and saute for few minutes. Add green chilli, cumin powder, corriander powder, red chilli powder, turmeric powder, garam masala and stir fry for a minute. Add shredded chicken or raw chicken keema along with chicken stock. Cook till the mixture becomes dry.
Leave it to cool for sometime.
Make a chapati from the dough and place one spoon of keema and close it.
Again roll this paratha. Fry on a hot tawa by putting little ghee or butter and serve hot.