Breads and Papadums Recipes - Paratha Stuffed with Mozzarella and chicken

Ingredients

• 225g/8 oz whole wheat flour plus extra for dusting

• salt

• 250ml/8 fl oz warm water or milk

• 120ml/4 fl oz oil

• 1 large chicken breast, boned and cut into pieces

• 250ml/8 fl oz water

• 45ml/3 tbsp oil

• 1 small onion, finely chopped

• 3 cloves garlic, grated

• 5mm/1/4 in ginger root, finely chopped

• 1 green chili, finely chopped

• 2.5ml/1/2 tsp  ground coriander (cilantro)

• 1.5ml/1/4 tsp ground cumin

• 50g/2 oz Mozzarella cheese, grated

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Method:

1. Mix the flour, salt, water and 15ml/1tbsp oil to make a dough. Knead for 10 minutes until smooth. Cover with a damp cloth and leave to rest for 20 minutes. Cook the chicken in the water with a pinch of salt for about 15 minutes until cooked. Finely chop the chicken and set aside.

2. Heat the oil and fry the onion, garlic, ginger and chili over a medium heat until the onion is browned. Stir in the coriander and cumin and fry for 1 minute. Add the chicken and fry for 2-3 minutes, stirring and mixing thoroughly. Remove from the heat and set aside.

3. Knead the dough for 1 minute, divide it into 8 balls and roll out to 15cm/6 in circles. Spread the chicken mixture over the circles and sprinkle with Mozzarella. Fold the breads in half, brush with oil and fold in half again to make a triangle. Dust with flour and gently roll out to make an 18cm/7 in triangle.

4. Heat a frying pan (skillet) over a medium heat and brush with a little oil. When the oil is hot, gently place 1 bread in the pan and fry for 2-3 minutes. Turn and brush with a little oil. Fry for 2-3 minutes until golden brown and crisp on both sides. Remove from the pan and keep warm while you fry the remaining paratha.