PREPARATION

(For Thepla)

1. In a mixing bowl, add all the ingredients except water and mix it well.

2. Add 300 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 20 minutes.

4. Take a medium size ball from the dough. (see video)

5. Roll a dough ball into medium sized paratha or rounds.

6. Heat a pan, place paratha on it and cook on moderate heat for three minutes. Turn it and pour a teaspoon of oil, spread it on paratha and shallow fry over low heat.

7. Turn it and again pour a teaspoon of oil other side. Cook on low heat till golden brown. 

8. Fold and place them on the backside of baking tray to shape them like taco. (See Video)

(For Stuffing)

1. Heat 2 tablespoons oil in a pan, add 2 tablespoons garlic and saute till it turns golden brown in color.

2. Add 85 grams onions and fry till translucent.

3. Now, add 1/2 teaspoon coriander powder, 1/2 teaspoon curry masala, 1/2 teaspoon garam masala, 1/2 teaspoon red chili, 1/2 teaspoon salt and mix it well.

4. Add 110 milliliters water and stir well. Bring it to a boil.

5. Then, add 190 grams boiled shredded chicken and mix it well.

6. Add 120 grams mayonnaise and mix it well again. Cook for 3 - 5 minutes. Transfer this into a bowl.

(Assembly)

1. Take a taco fill it with chicken mixture and top with grated paneer.

2. Serve hot.