Cheesy Chapli Kebab Parathas

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Ingredients

Chapli Kebabs

• 1 lb. ground chicken

• 1/4 red bell pepper

• 1 inch fresh ginger

• 1 serrano chili

• 1 bunch green onions

• 1 cup chopped fresh cilantro

• 2 tbsp whole coriander seeds, slightly crushed

• 1 tsp red chili flakes

• 1 tsp salt

• Frozen parathas

• Shredded pepperjack cheese

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Instructions:

1. In a food processor, add red bell pepper, ginger, and serrano chili. Pulse until everything forms a thick paste.

2. In a large bowl, add ground chicken, bell pepper mixture, green onions, cilantro, and spices. Using your hands, combine all of the ingredients together until you form a homogeneous mixture.

3. Remove plastic sheet from the top of a defrosted frozen paratha (leave the bottom sheet on).

4. Spread about 2 tbsp of the chapli kebab mixture evenly on top of the paratha, leaving a 1/2 inch of space around the edges.

5. Add cheese on top, then roll up the paratha into a log shape, making sure to seal off all of the edges.

6. Use your hands to slowly start stretching out the log until its almost double in length.

7. Use your hands to coil up the log. Place the plastic sheet back on top of the rolled paratha and use your hands or a rolling pin to flatten the paratha to about 1/4 inch thick (it’s okay if the kebab mixture comes out).

8. Fry the paratha on medium low heat in a skillet or on a tawa. Cook on both sides for about 8-10 minutes (flipping a few times), until the chicken is cooked through and the paratha is golden brown on both sides.