Stuffed Paratha Pockets

Serves 2-3

Preparation time 20 Minutes

Cooking time 20 Minutes


Refined oil - 10 ml

Cumin seeds - 1 tsp

Corn kernels - 1 cup

Mushrooms - 1/2 cup

Green chilli - 3-4

Turmeric - 1 tsp

Red chilli powder - 1 tsp

Sesame oil - 1 tsp

Garlic - 2 cloves

Onion - 1

Chicken mince - 200 gms

Light soy sauce - 10 ml

Refined flour - 1 cup

Egg - 1

Hot sauce - Few drops

Cheddar cheese - Handful

The quintessential Indian breakfast/tiffin food that is made extra delicious by using a filling of cheese, corn and sesame chicken.


1) Make a soft dough using refined flour and let it rest.

2) In a Meyer Safecook fry pan, heat oil and add in the cumin seeds.

3) Next, add chopped chillies along with the vegetables (corn and chopped mushrooms).

4) Add seasoning along with the turmeric powder and red chilli powder.

5) Pour in a small amount of water and let the vegetables cook through, lightly mash while cooking.

6) In another pan, heat the sesame oil for the other filling.

7) Chuck in the finely chopped garlic and saute.

8) Add the finely chopped onion and let it sweat.

9) Add in the chicken mince along with the light soy sauce, salt and pepper and toss them properly.

10) Portion out the refined flour dough and roll it flat into a rectangle and place the filling at the center. Add an egg yolk and hot sauce to the chicken portion and grated cheese to the veg portion.

11) Fold the edges on top of each other like an envelope and shallow fry in a dosa pan.

12) Make it crispy on all sides and cut into quarters.

13) Serve with pickle or any kind of chutney.

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