Paratha with Spicy Chips, Cheese, and Chicken
Adding spicy chips (!) to just about anything tends to make it taste better and this paratha is no exception. While many of us are familiar with wraps made from pita or tortillas, paratha brings something extra to the table thanks to its layers and the generous use of ghee, which gives it a richer flavor and irresistible texture.
- 600 g all-purpose flour
- 150 g kefir (or plain yogurt)
- 200 ml lukewarm water
- 1 teaspoon salt
- 8-10 tablespoons melted ghee (divided, plus extra for frying)
- 200 g grated cheese (choose a good melting cheese; I used Gruyere but any good aged cheese will do)
- 145 g cooked chicken (finely chopped (optional))
- 2 tablespoons chopped chives ((optional))
- 1 medium bag spicy chips (lightly crushed)
- 370 g plain yogurt
- 1 tablespoon dry mint
- 1 garlic clove (grated)
- 1 teaspoon salt
- Place the flour in a large bowl and add the salt. Pour in the kefir (or yogurt), lukewarm water, and 2 tablespoons of the melted ghee.
- Knead by hand or with a stand mixer until smooth and elastic. Cover and refrigerate for 30 minutes.
- Divide the rested dough into 8 equal size balls.
- Roll each ball into a thin rectangle, about paper-thin.
- Brush the surface with 1 tablespoon of melted ghee.
- Starting from the edge closest to you, roll the dough tightly into a log, then coil it into a spiral.
- Gently flatten the spiral with a rolling pin to about ¼ cm (⅛ inch) thickness.
- Heat a pan over medium heat and lightly brush it with ghee.
- Fry each paratha for 2–3 minutes per side, until golden and cooked through.
- While still in the pan, add grated cheese, chicken (if using), chives, and crushed spicy chips to one half of the paratha.
- Fold the paratha in half and cook for another minute, until the cheese melts.
- Mix the yogurt, dry mint, grated garlic, and salt together to make the sauce.
- Serve the paratha hot, sliced or whole, with the yogurt sauce on the side.
Once you start building on that buttery, flaky base, it’s hard to go wrong. Filled with melted cheese, tender chicken, and crunchy spicy chips, this paratha turns into a bold, comforting wrap that’s crispy on the outside and indulgent on the inside. Served with a cooling yogurt sauce, it’s a fun, flavor-packed dish that feels both familiar and exciting.
For the Dough:
600 g all-purpose flour
150 g kefir or plain yogurt
200 ml lukewarm water
1 teaspoon salt
8-10 tablespoons melted ghee divided, plus extra for frying
For the filling:
200 g grated cheese choose a good melting cheese; I used Gruyere but any good aged cheese will do
145 g cooked chicken finely chopped (optional)
2 tablespoons chopped chives (optional)
1 medium bag spicy chips lightly crushed
For the sauce:
370 g plain yogurt
1 tablespoon dry mint
1 garlic clove grated
1 teaspoon salt
Make the dough:
Place the flour in a large bowl and add the salt. Pour in the kefir (or yogurt), lukewarm water, and 2 tablespoons of the melted ghee.
Knead by hand or with a stand mixer until smooth and elastic. Cover and refrigerate for 30 minutes.
Shape the Paratha
Divide the rested dough into 8 equal size balls.
Roll each ball into a thin rectangle, about paper-thin.
Brush the surface with 1 tablespoon of melted ghee.
Starting from the edge closest to you, roll the dough tightly into a log, then coil it into a spiral.
Gently flatten the spiral with a rolling pin to about ¼ cm (⅛ inch) thickness.
Cook and Fill
Heat a pan over medium heat and lightly brush it with ghee.
Fry each paratha for 2–3 minutes per side, until golden and cooked through.
While still in the pan, add grated cheese, chicken (if using), chives, and crushed spicy chips to one half of the paratha.
Fold the paratha in half and cook for another minute, until the cheese melts.
For the Yogurt Sauce:
Mix the yogurt, dry mint, grated garlic, and salt together to make the sauce.
To Serve:
Serve the paratha hot, sliced or whole, with the yogurt sauce on the side.
