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pan seared chicken paratha wrap

a delicious, spicy and hearty dish perfect for iftar. 


  • 2 pounds ground chicken

  • 1 large chopped onion

  • 3-4 green chilis (chopped) 

  • 1 teaspoon chili powder

  • ½ teaspoon cumin powder

  • ½ teaspoon garlic powder

  • 2 cup mixed vegetables (frozen or fresh)

  • ½ cup chopped cilantro

  • 6 cups flour 

  • salt to taste 

  • boiled water 


PREP: Dice the onion, green chilis and fresh cilantro to prepare. Begin boiling water for paratha. 


COOK:  To knead and create our dough, lay half of your flour onto your counter leaving a well in the center. Fill the well with your boiled water and begin slowly incorporating the rest of your flour. Add salt to taste and continue kneading until a smooth dough forms. Divide your dough into 6-10 individual rounds. Set aside. 


In a pan add your oil of choice. Toss in your chopped onions and sauté for a few minutes. Mix in your ground chicken. Sprinkle in the salt, garlic powder, cumin and chili powder, mixed vegetables, green chilis, and chopped cilantro. Combine and cook for a few minutes, and set it aside.


To form our wraps, roll out each piece of paratha dough to a ½  inch thickness. Lay your chicken mixture on one side of the paratha and roll horizontally. 

Pan sear your chicken paratha wraps on each side until golden brown. Add ½ tablespoon vegetable oil halfway through cook time to lightly fry your paratha wrap. 

Once each side of your paratha wrap is golden brown, remove from pan and serve hot right in time for iftar. Pair with your dipping sauce of choice. 

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