Loyalty points



  • Paratha, frozen 10.0 pc
  • Butter 50.0 g

Green Chilli Dip:

  • Yoghurt 200.0 g
  • Ginger, juice 20.0 ml
  • Green chilli, paste 40.0 g
  1. Filling:

    • Heat oil and sauté onions and green chillies.
    • Add in chicken mince and cook till water evaporates.
    • Add in Knorr Professional Chicken Stock Powder, soy sauce and pepper along with Knorr Professional Chilli Garlic Sauce and cook until the filling becomes dry.
    • Lastly mix in mayo and coriander and cool the filling to room temperature.
  2. Paratha:

    • Take a frozen paratha, place it on the griddle and slightly toast it on both sides.
    • Place about 180g of the filling on one side of a paratha.
    • Fold it into half-moon shape, press and cook by smearing it with butter on both sides. Cook it until crisp and golden.
    • Serve hot with sauce.
  3. Green Chilli Dip:

    • Blend Hellmann’s Real mayonnaise, yoghurt and green chillies with ginger juice until smooth.