Ingredients:
* Minced chicken: 100 gm. (for 2 parathas)
* A handful of chopped coriander
* Chopped onions: 15 grams (optional)
* Psyllium Husk / Isabgol: 1 heaped tbsp.
* Salt and pepper to taste
* Chili powder: 1/2 tsp.
* Tandoori masala: 1/3 tsp.
* Garam Masala: 1/3 tsp.
* Chaat Masala: 1/2 tsp. (optional)
* Ajwain: 1/4 tsp.
* Butter: 10 gm. (5 gm. for each paratha)
* Yogurt: 1 tbsp.
Method:
- * In a mixing bowl, add all the above-mentioned ingredients except the butter.
- * Mix thoroughly until everything is well combined.
- * Heat a non-stick pan, add 5 gm. butter and let it melt.
- * Divide the chicken mixture into 2 equal parts.
- * Take one part and make a ball shape using your palms. Flatten it a little and put it on the pan. Then flatten it more using a spoon or a spatula.
- * Let it cook until one side is browned and then flip it.
- * Let the other side cook until browned. (You can flip it 2-3 times and ensure both sides are cooked well)
- * Once done, take it out and repeat with the remaining chicken mixture.
- * Serve it hot with some mint-coriander chutney and enjoy.
Macros:
* Fat: 9.3 g
* Protein: 23.1 g
* Carbs: 2.1 g
