Murg - Keema Palata

  

Palata is Burmese flatbread stuffed with egg, meat or vegetables. The best thing about Palata is the variety with which it can be cooked as well as savoured.  It can be shallow fried or deep fried in oil. Along with that, it can be either relished as a morning breakfast or during lunch/dinner based on the quantity of intake. In this recipe we will be preparing a shallow fried Palata stuffed with chicken keema and egg. And here we go..

PREPARATION TIME : 60 - 90 Mins

CALORIES : 500 cal

SERVES : 3 - 4

INGREDIENTS :

For Stuffing : 

1. Chicken : 250 gm 
2. Lemon Juice : 1 tbs 
3. Onion (chopped) : 1 no. (Medium size) 
4. Garlic (chopped) : 7-8 pods 
5. Ginger (chopped) : 1-2 tbs
6. Green Chillies (chopped) : 1 tbs 
7. Capsicum (chopped) : 4 tbs 
8. Cabbage (chopped) : 4 tbs 
9. Tomato Sauce : 1 tbs 
10. Oil : 2 tbs 
11. Black Pepper Powder : 1/2 tbs 
12. Salt : 1/2 tbs 
13. Red Chilli Powder : 1 tsp
14. Garam Masala : 1 tsp 
15. Coriander Powder : 1 tsp 
16. Cumin Powder : 1 tsp
17. Kasoori Methi : 1 tsp 
18. Cream : 1 tbs
19. Beaten Eggs : 2 nos.

For Dough  : 

1. Wheat Flour :  300 gm 
2. Salt : 1/2 
3. Warm Water : 1 cup 
4. Oil : 1/2 tbs 

STEPS FOR PREPARATION :

1. In the beginning make a soft dough with wheat flour , warm water ,salt and oil to make soft . Cover it and Keep it aside.
   
   
2. Marinate the chicken with lemon juice , salt , pepper powder and keep it aside for 20-30 mins 
   
   
   
   
   
3. In a kadhai add some oil , when the oil is hot enough add chopped chillies, garlic and ginger.
   
   
4. Add the onions and cook it till it turn light brown , add the capsicum and cabbage and then add the marinated chicken let it cook properly.
   
   
5. Once the chicken is cooked add the red chilli powder ,garam masala, coriander powder, cumin powder, kasoori methi. 
   
   
6. Mix them properly and finally add some cream.
   
   
   
   
   
7. Now divide the dough into palm size balls ( 35- 40 gms ).
   
   
8. Roll the dough into a circular shape with the help of the rolling board and rolling pin ( Mildly thin). 
   
   
9. Put the stuffing in between and add 1-2 spoons of the beaten egg to it and warp it in a rectangular shape. ( Before warping brush pinch of water on the boundaries of the paratha so that it sticks well ).
   
   
   
   
   
10. Heat a pan and put the stuffed paratha on it.
    
    
11. After its half cooked add little oil on the paratha and cook for some more time (Make sure the surface and the edges are properly cooked). 
    
    
12. When its cooked get it in a plate and have this yummy delight with any kind of chutney or sauce.