Chicken Lacha Paratha is a Delicious and Popular Street Food in South Asia, Especially in Pakistan and India. It's a flaky, layered paratha filled with spicy minced chicken

 

Ingredients:

For the Paratha:

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon salt
• 1 tablespoon oil
• Water (as needed)

For the Chicken Filling:

• 300 grams boneless chicken, minced or finely chopped
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• 1 tablespoon vegetable oil
• Salt to taste
• Fresh coriander leaves, chopped
• Lemon wedges for serving

Instructions:

1. Paratha Dough:

   • In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead the mixture into a smooth and soft dough. Add oil and knead again. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Chicken Filling:

   • Heat vegetable oil in a pan over medium heat. Add chopped onions and sauté until they become translucent.
   • Add green chilies and ginger-garlic paste. Sauté for another minute or until the raw smell disappears.
   • Now, add the minced chicken to the pan and mix well with the spices. Cook the chicken until it turns white and is partially cooked.
   • Add turmeric powder, red chili powder, garam masala, and salt to the chicken. Mix everything thoroughly and cook until the chicken is fully cooked and the spices are well combined. Stir in chopped fresh coriander leaves and turn off the heat. The chicken filling is now ready.

3. Making Parathas:

   • Divide the rested dough into equal-sized balls. Roll each ball into a thin, large circle using a rolling pin and a little dry flour for dusting.
   • Apply a thin layer of oil or ghee over the rolled-out dough circle.
   • Now, start folding the circle from one end to form pleats, similar to a fan or accordion. Roll these pleats into a tight spiral or roll. You will have a coiled dough resembling a small snail shell.
   • Press the coiled dough gently and roll it out again into a circle with a rolling pin. The rolling and coiling process creates layers in the paratha, making it flaky.

4. Cooking Parathas:

   • Heat a tawa or flat pan over medium heat. Place the rolled paratha on the hot tawa and cook for a minute or until small bubbles start to appear.
   • Flip the paratha and apply oil or ghee on this side. Press the paratha with a spatula, so it cooks evenly and becomes crispy.
   • Flip again and apply oil or ghee on the other side. Continue cooking until both sides are golden brown and crispy.

5. Serving:

   • Remove the Chicken Lacha Paratha from the tawa and place it on a plate. You can tap it gently with your hands to separate the layers.
   • Serve hot with your favorite chutney, yogurt, or pickles. It also goes well with a side salad and lemon wedges.

Enjoy your delicious Street Style Chicken Lacha Paratha!