FOR PARATHAS: Wash chicken mince and drain thoroughly.
Heat oil in skillet. Add ginger, garlic, and green chilies. Sauté for few seconds.
Add red chili powder, coriander powder, garam masala powder, and salt. Sauté.
Add immediately chicken mince and keep stirring to blend all masala thoroughly into the mince.
Cook till oil starts
leaving pan.
Add tomatoes and cook till tomatoes are softened and mushy.
Meanwhile, in another skillet, heat oil and add coriander leaves. Sauté and immediately add onions. Cook till onions are browned.
Combine the onions with mince and adjust any seasoning. Let the moisture in the mince evaporate. Switch off gas and cool down.
Beat eggs with little salt and chopped coriander leaves.
Heat a thick bottomed tawa/pan. Keep flame low. With a pastry brush, spread oil on the tawa.
Combine chopped onions with 1/4 tsp red chili powder.
Take a big piece of dough and roll out large disc. Place it carefully on tawa. Spoon the egg on the paratha and spread it out.
Place few spoons of mince in the center of the paratha and add chopped onions.
Quickly start folding the paratha from the edges making sure they overlap a bit to form a triangle.
Increase flame to medium and fry the paratha both sides till golden brown adding little oil as per requirement while frying. Serve with green chutney.
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FOR CHUTNEY: Blend coriander leaves and mint leaves along with garlic, ginger and green chilies.
Add roasted gram dal, cumin powder, chaat masala, sugar, salt, and hing.
Blend adding water till smooth puree is formed.
Remove chutney to a bowl and add lemon juice. Mix well.
