Chicken Stuffed Paratha
Hawker • Singapore
How to Make Chicken Stuffed Paratha (Traditional & Healthy Version)
Chicken Stuffed Paratha is a beloved breakfast dish found in Singapore’s vibrant kopitiams and hawker centres, where North Indian culinary traditions blend seamlessly into the local food scene. This hearty paratha is stuffed with spiced minced chicken, folded in soft whole wheat dough, and cooked on a flat pan for a crispy yet tender bite. In Singapore, Chicken Stuffed Paratha is enjoyed across cultures as a filling and flavourful meal, especially popular among morning crowds seeking a protein-packed breakfast that combines Indian spices with local influences. The taste is savoury, mildly spicy, and aromatic, making it a perfect fusion dish for Singapore’s multi-ethnic palate. Incorporating lean chicken and whole wheat flour ensures the recipe is health-conscious without compromising on flavour. Its versatility and ease of preparation make it a favourite for busy mornings, and its roots in North Indian cuisine have been adapted locally to suit Singaporean tastes. Whether you’re grabbing a quick bite at your neighbourhood kopitiam or preparing it at home, Chicken Stuffed Paratha is a satisfying, nutritious breakfast choice.
Ingredients(for 1 paratha (approx. 160g), suitable for a Singaporean breakfast portion)
- 1 cup Whole wheat flour (Atta)
- 150g Minced chicken breast (Lean, skinless)
- 1 small Onion (Finely chopped)
- 2 tbsp Fresh coriander leaves (Daun ketumbar, chopped)
- 1 Green chilli (Deseeded, finely chopped) - optional
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala (Local blend)
- 2 tbsp Low-fat yogurt (For dough) - optional
- 1/2 tsp Salt
- 1 tbsp Olive oil (For cooking)
Instructions
- 1
Prepare the dough by mixing whole wheat flour, salt, and yogurt. Gradually add water to form a soft, elastic dough. Cover and let it rest for 10 minutes.
10 minutes
Ensure the dough is smooth to make rolling easier.
- 2
In a bowl, combine minced chicken, chopped onion, coriander leaves, green chilli, cumin powder, garam masala, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
5 minutes
Use lean chicken breast for lower fat content.
- 3
Divide the dough into equal portions and roll each into a ball. Flatten each ball and roll out into a small disc using a rolling pin.
3 minutes
Dust with flour if dough sticks.
- 4
Place a spoonful of chicken filling in the centre of each disc. Fold edges over the filling and seal. Gently roll out again to form a stuffed paratha.
5 minutes
Seal edges properly to avoid spillage during cooking.
Why This Dish is Healthy
Using lean chicken breast and whole wheat flour significantly reduces saturated fat and increases protein and fibre content. Olive oil is a heart-healthy fat, and low-fat yogurt keeps the dough moist without extra calories. This dish supports weight management, muscle maintenance, and stable blood sugar, making it a smart choice for health-conscious Singaporeans.
Chicken Stuffed Paratha offers a balanced blend of lean protein from chicken, complex carbohydrates from whole wheat flour, and healthy fats from olive oil. It provides essential vitamins like B6 and B12, minerals such as iron and magnesium, and dietary fibre for digestive health. The use of fresh herbs and spices adds antioxidants, supporting overall wellness. This breakfast is ideal for those seeking nutrient-dense meals without excess calories.
Pro Tips
- 💡Tip 1: Use freshly minced chicken for juicier filling.
- 💡Tip 2: Rest the dough to make parathas softer.
- 💡Tip 3: Cook parathas on medium heat for even browning.
Storage & Serving
Store leftover parathas in an airtight container in the fridge for up to 2 days. Reheat on a skillet for best texture. Avoid microwaving to retain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
