Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (agirlandaspoon.com).
a little bit about the recipe
Paratha is a hearty, unleavened, whole wheat flatbread from India and Pakistan, and it was one of the first breads I remember my Pakistani classmates sharing with me in school. This recipe takes inspiration from keema paratha, a version filled with spiced ground meat, rolled thin, and shallow-fried until crisp and golden. With the long reach of Indian flavors in the Caribbean, pairing this comforting flatbread with Jamaican-inspired jerk chicken felt like a natural fit.
Traditionally, paratha is made with atta, a finely milled whole wheat flour that absorbs more water, has a higher protein content, and brings a lovely, nutty flavor. For this recipe, I use a mix of standard whole wheat and all-purpose flour, but if you can find atta at a South Asian market, I highly recommend it for a more authentic paratha texture and flavor.
ACTIVE: 45m
INACTIVE: 15m
TOTAL: 60m
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directions
For the Jerk Chicken Filling
Make the filling: Sauté onion until soft. Add garlic and ground chicken and cook until chicken is cooked through. Add Jamaican Jerk Seasoning, tomato paste, salt, and a splash of water if the filling looks dry. Cook for 2-3 minutes, add cilantro, and set aside to cool slightly.
For the Paratha Dough
Make the paratha: Mix the flours and salt until well-combined. Add about half of the water and mix, adding more water a little at a time until a soft, slightly tacky dough forms. Brush with oil, cover, and rest for about 15 minutes to relax the dough to make it easier to roll.
Fill the paratha: Divide the dough into six balls and cover as you work. On a floured surface, roll out one ball into a disc about 5 inches in diameter. Add about 2-3 tbsp of chicken filling to the center. Pinch the edges together over the filling, then pinch to seal the ball. Place seam-side down and roll out again to a 7-8-inch circle. It’s OK if some filling peeks through. Repeat with the remaining dough balls and cover. (Note: if stacking the uncooked parathas, flour them well or place parchment in between to avoid sticking.)
Cook the paratha: Preheat a large pan on medium heat. Place one paratha and dry cook for about 1 minute, then flip and cook for another minute. When each side appears mostly dry, brush 1-2 tsp of melted ghee, butter, or oil on and around both sides of the paratha and cook for an additional 1-2 minutes per side until golden and crisp. Remove from heat and cover with a cloth to steam and soften, which keeps them pliable. Enjoy with a sauce, chutney, or yogurt.
expiry
Best enjoyed the same day. Can be refrigerated for up to two days; reheat with a damp paper towel.
tips
If using atta flour, reduce the water slightly at first and add gradually, as it hydrates quickly.
While a fresh paratha will be more crisp, they’re typically eaten more on the soft side. Keeping them covered or wrapped in foil will help them stay softer and more pliable.
