POCKET PARATHA / STUFFED NAAN

3 cups flour (I used 2 cups myka and 1 cup whole wheat flour)

1 tsp salt

1/2 cup yoghurt

1/2 cup milk

Chicken stuffing

3 chicken fillets minced

1 onion finely chopped

1 tbsp minced ginger

1 tbsp minced garlic

1 green chilli finely chopped

1 tsp cumin seeds

1 tsp coriander powder

1 tbsp tandoori masala

1/2 tsp paprika powder

1/4 tsp garam masala

1 tbsp lime juice

salt to taste

Method

Sift the flour and salt. Mix together yoghurt and milk. Knead the flour using the yoghurt + milk. Knead well till it becomes smooth and silky. Wrap with clingfilm and keep in warm place for 2 hours.

For the filling, take a pan. put 2 tbsp oil. when the oil is warm, add cumin. 

Add onion and saute for 2 mins. add ginger garlic and saute till the color changes. and the chicken mince followed by all dry spices and salt. The mince will cook in 7 -10 mins. finally add lime juice. Let the stuffing cool to room temperature. 

Keep a flat non stick pan on the stove to heat. Divide the dough into lemon size balls. Lightly dust the working surface with flour. Roll out dough ball into a sheet and spread 2 tbsp of stuffing in the middle of the sheet. Fold the ends like a pocket. Lightly roll it with a rolling pin, just a little. Put it on the pan, lightly brushing with some oil. Cook on both sides. 

Enjoy the naan with pickle and yoghurt. You can any stuffing of your choice.