Chef Irfan Wasti’s Arbi Paratha is a culinary masterpiece, blending the delicate flakiness of a traditional paratha with a rich, savory chicken filling. This Arbi Paratha recipe, a testament to his expertise, transforms simple ingredients into an extraordinary dining experience. The secret lies in the meticulous preparation of the filling and the precise folding technique, ensuring each bite is a burst of flavor and texture. Let’s embark on this delicious journey together!
How to Arbi Paratha: Detail Step-by-Step
1. Preparing the Chicken Filling:
- Sauté Aromatics: In a pan, heat 2 tablespoons of oil. Add 1 teaspoon of ginger and garlic paste, and sauté until fragrant.
- Cook the Chicken Mince: Add 1 cup of chicken mince and cook, breaking it down with a spoon, until it loses its pink color.
- Spice it Up: Add 1 tablespoon of green chili paste, salt to taste, 1 teaspoon of white pepper, 1 teaspoon of chicken powder, 1 teaspoon of cumin powder, and ½ teaspoon of all-spice powder. Mix well and cook until the chicken is fully cooked and the spices are well incorporated.
- Add Freshness: Stir in ¼ cup of chopped spring onions, 1 tablespoon of chopped green chilies, and 1 tablespoon of chopped green coriander.
- Bind with Egg: Crack 1 egg into the mixture and mix thoroughly. Cook until the egg is set, ensuring the filling is moist but not runny. Set the filling aside to cool.
2. Preparing the Dough:
- Combine Dry Ingredients: In a large bowl, combine 500 grams of flour and 1 teaspoon of salt.
- Add Oil and Water: Add 2 tablespoons of oil and gradually add water, kneading until a smooth, pliable dough is formed.
- Rest the Dough: Cover the dough and let it rest for 10-15 minutes.
3. Assembling the Parathas:
- Divide and Roll: Divide the dough into equal-sized balls. Roll each ball into a thin circle.
- Layer with Manda Patti: Place a sheet of Manda Patti (spring roll wrapper) on the rolled dough.
- Add Filling: Spread a generous amount of the chicken filling evenly over the Manda Patti.
- Fold and Seal: Fold the paratha from all four sides to create a square or rectangular shape, ensuring the filling is completely enclosed.
4. Cooking the Parathas:
- Heat Oil: Heat sufficient oil in a frying pan or griddle.
- Fry until Golden: Gently place the prepared parathas in the hot oil and fry until golden brown and crispy on both sides.
- Drain and Serve: Remove the parathas from the oil and drain on paper towels to remove excess oil.
Check it out the Arbi Paratha recipe by Chef Irfan Wasti and printable version here!!
Discover Chef Irfan Wasti's delightful Arbi Paratha recipe! Learn the step-by-step process, expert tips, and variations to create flaky, flavorful parathas at home. Try it and share your culinary creations!
- 1 cup Chicken mince
- 2 tbsp Oil
- 1 tsp Ginger & garlic paste
- 1 tbsp Green chili pastes
- Salt as required
- 1 tsp White pepper
- 1 tsp Chicken powder
- 1 tsp cumin powder
- ½ tsp all spices powder
- ¼ cup Spring onion chopped
- 1 tbsp Green chili chopped
- 1 tbsp Green coriander chopped
- 1 Eggs
- 500 gm Flour
- 1 tsp Salt
- 2 tbsp Oil
- Water as required
- Manda Patti as required
- Oil for frying
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Prepare the chicken filling by sautéing aromatics, cooking the mince, adding spices, fresh herbs, and binding with egg.
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Prepare the dough by combining dry ingredients, adding oil and water, and kneading until smooth. Rest for 10-15 minutes.
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Assemble the parathas by rolling dough, layering with Manda Patti, adding filling, and folding.
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Cook the parathas by frying in hot oil until golden brown and crispy.
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Serve hot with raita or chutney.
Tips and Tricks to Prepare Arbi Paratha:
- Dough Consistency: Ensure the dough is soft and pliable. If it’s too dry, add a little more water. If it’s too sticky, add a bit more flour.
- Filling Moisture: Avoid making the filling too watery. The egg helps bind it, but excess moisture can make the parathas soggy.
- Folding Technique: Practice folding the parathas carefully to prevent the filling from leaking out during frying.
- Frying Temperature: Maintain a medium-high heat for frying to ensure the parathas cook evenly and become crispy.
- Manda Patti: Manda patti adds a great flaky texture, but if you don’t have it, you can simply fold the paratha dough over the filling.
Other Variations:
- Vegetarian Version: Replace the chicken mince with a mixture of finely chopped vegetables like potatoes, peas, and carrots, seasoned with your favorite spices.
- Mutton or Beef Keema Version: Replace the chicken mince with beef or mutton mince.
- Cheese Filling: Add grated cheese to the chicken filling for a cheesy twist.
- Spicy Version: Increase the amount of green chilies or add red chili flakes for a spicier paratha.
Serving Suggestions:
- Serve the Arbi Parathas hot with raita, yogurt, or your favorite chutney.
- Enjoy them as a hearty breakfast, lunch, or dinner.
- They also make a great snack or appetizer.
Chef Irfan Wasti’s Arbi Paratha recipe is a delightful culinary adventure. We encourage you to try this recipe and experience the delicious flavors and textures for yourself. Don’t hesitate to experiment with variations and make it your own. Please share your cooking experience and any modifications you make in the comments below! We’d love to hear about your culinary creations.
