Kheema Paratha || Minced Chicken Stuffed Paratha (Paleo, AIP)
 
Prep time
Cook time
Total time
 
Grain free flatbread stuffed with a flavorful minced chicken stuffing!
Author:
Recipe type: Main Course
Cuisine: Indian/Pakistani
RecipeIngredients
For the Kheema stuffing:
  • 6 Chicken Kebabs (see recipe for kebabs)
For the parathas:
  • 1 cup cassava flour
  • ½ tsp sea salt
  • 1 tbsp olive oil
  • 1 cup hot water
  • 1 -2 tbsp extra olive oil as needed
  • extra cassava flour for rolling / dusting
  • extra olive oil or ghee for frying the parathas (use olive oil for AIP)
RecipeInstructions
For the stuffing:
  1. In a food processor, process/grind the kebabs (without any water or other liquid) to form a fine pasty mixture. Transfer to a bowl and keep aside.
For the parathas:
  1. In a large mixing bowl, add the cassava flour, salt and the oil. Add the hot water slowly and stir with a wooden spoon. Wait for 2-3 mins or until the dough is cool enough to handle with your hands. Knead the mixture with your hands to form a smooth dough adding extra olive oil if the dough is sticky. Divide the dough into 8 equal size balls.
Making the stuffed parathas:
  1. Place a frying pan or skillet on the stove and heat on medium heat.
  2. Take a ball of dough and flatten it and dust with flour. Now roll this dough to form a small circle (about 2 inches dia). Next take about 1 tbsp of the stuffing mixture and place in the center of the rolled dough. Then take all the edges and bring to the center and crimp them together to form a seal and a stuffed parcel. Now dust it with more flour and using your rolling pin very slowly roll (apply very less pressure otherwise stuffing will come out) dough to form a paratha (about 3 -4 inches dia).
  3. Cook this paratha on the pan for about 2 mins on one side. Then flip over and apply some oil on the surface while the other side cooks(about 2 more mins). Press on the paratha while it cooks using a spatula to make sure the dough cooks uniformly. Transfer to a dish. Repeat for the rest of the dough.
  4. Serve parathas with extra stuffing on the side.
Notes
You can make the kebabs many days in advance too. If you are making them more than a couple days in advance of when you will make the stuffed parathas, then freeze the kebabs until you use them.
Make sure you make enough stuffing mixture so that you have some left (extra) to have with the parathas.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/03/kheema-paratha-minced-chicken-stuffed-flatbread-paleo-aip.html