Chicken Paratha Pastries


  • 3 tbsp oil
  • 2 onions diced
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1kg chicken mince
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp mixed spice
  • 2 tsp chilli flakes
  • 2 tbsp dark soy sauce
  • 1/2 tsp salt (optional)
  • 1 diced potato (optional)_
  • 1 diced pepper (optional)_
  • herb for garnishing (coriander, parsley, basil, etc)_
  • to assemble pastries:
  • egg wash
  • cheese (grated/crumbled)_


  1. Heat oil in a large pan, once hot add the onion, ginger and garlic, saute for 5 mins before adding the chicken. Cook uncovered till the chicken is fully cooked and most of the moisture has evaporated

  2. Add the spices, soy sauce and oyster sauce (or replacements) and cook for a further 5 - 10 mins. Test for salt and add now, I added 1/2 tsp salt

  3. Lastly add the potato and pepper (optional) and cook through. Garnish with a herb of your choice, remove from heat and cool slightly before assembling the pastries

  4. Defrost the frozen parathas and fill with the chicken filling + add cheese (watch my highlights for how to do this easily). Apply egg wash to the outer edge and use a fork to crimp together the edges. Score the top with a knife, create a criss cross pattern and then brush with egg wash

  5. You can freeze the pastries after assembling or cook them immediately. Preheat an oven to 200°C, 392F, gas mark 6; bake on baking tray for 15 - 25 mins or until golden brown and piping hot. Serve with your favourite sides

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