Designed for professional chefs, check out this Chicken Paratha Turnover recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Chicken Stock Powder, Knorr Professional Chilli Garlic Sauce and Hellmann’s Real.
Ingredients
Filling:
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Onion, chopped 80.0 g
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Green chilli, chopped 20.0 g
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Chicken mince 1.0 kg
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Capsicum, chopped 80.0 g
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Soy Sauce 10.0 ml
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White pepper powder 3.0 g
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Fresh coriander, chopped 20.0 g
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Cheddar cheese, grated 300.0 g
Paratha:
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Paratha, frozen 10.0 pc
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Butter 50.0 g
Green Chilli Dip:
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Yoghurt 200.0 g
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Ginger, juice 20.0 ml
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Green chilli, paste 40.0 g
Preparation
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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.
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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.
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Green Chilli Dip:
- Blend Hellmann’s Real mayonnaise, yoghurt and green chillies with ginger juice until smooth.
- Blend Hellmann’s Real mayonnaise, yoghurt and green chillies with ginger juice until smooth.
