• 480 gm (4 Cups) Whole-grain wheat flour
  • 2 Tablespoon Ghee/vegetable oil                              
  • 300 ml (1¼ Cup) Water                                                
  • Salt to taste
  • ½ cup Boneless boiled chicken (shredded)
  • ½ cup Onion sliced
  • ½ cup Julienne cut vegetables
  • ½ cup Cottage cheese (paneer)
  1. Place a chicken in a pot of water, breast side up. Add enough water to immerse the chicken.
  2. Bring to the boil for 15 minutes. Skim off any scum floating on the surface of the liquid.
  3. Return the chicken to the pot and top it up with water if needed.
  4. Boil for a further 30 minutes. Remove the chicken and allow to cool. Shred the meat easily by simply pulling it apart. The liquid can be used as a salt free chicken stock and frozen for another purpose. Any unused chicken is edible and quite delicious as "Bai Zhan Ji", served as cold meat the next day.
  5. In a pan sauté the chicken shreds, vegetable and onions. Place aside.
  6. Take the flour in a bowl and add some water to it in small amounts mixing to incoporate after each addition. When all it's a proper consistency, knead it properly to make soft dough. If the dough is too stickly just sprinkle a bit of flour into the mix and continue kneading. If too dry then add a very small amount of water and continue kneading.
  7. Now take the dough and roll out small balls of it.
  8. Press the dough balls gently,dust with flour and flatten to the size of tortilla.
  9. Place the Paratha over a preheated griddle. When it is approximately half cooked, remove from the heat.
  10. layer  chicken, vegetables, and the paneer on half of each paratha then fold  half moon shape. Secure the edges with  a toothpick or two.
  11. Sprinkle or brush a little bit of oil or Ghee onto both sides of the paratha and cook  on medium heat on the griddle, turn over and cook the other side. Continue turning it over at various intervals, until golden brown color.
  12. Serve hot with green salad on the side