Buffalo Chicken and Cheese Paratha
Recipe: https://recipestripper.com/recipes/0cbe5e3b-5dfc-47cb-aa04-8d6caf149eaa
Original source: https://www.seriouseats.com/buffalo-chicken-paratha-recipe-8784061
Archived source: https://web.archive.org/web/20250902003659id_/https://www.seriouseats.com/buffalo-chicken-paratha-recipe-8784061 (captured 2025-09-02T00:36:59.000Z)
Recipe image: https://www.seriouseats.com/thmb/mriifcZRV6zYVCsbI4vQ5DZSVTs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/20250131-BuffaloChickenandCheesePartha-KanikaandJatinSharma-00_23-700079cc45ff472b8266f95b95277892.jpg

Filled with a spicy Buffalo chicken and mozzarella mixture and pan-fried in ghee until crisp, these parathas are delightfully cheesy.
Yield: 6
Prep time: PT45M
Cook time: PT30M
Total time: PT75M

Ingredients
- 3 cups atta (13 1/2 ounces; 384g), plus more for dusting (see notes)
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 tablespoon (15ml) vegetable oil
- 1 cup (240ml) lukewarm water, at about 98 to 110ºF (37 to 43ºC)
- 2 cooked boneless chicken breasts (18 ounces; 510g total)
- 6 ounces (170g) cream cheese, at room temperature
- 1/4 cup (60ml) Buffalo sauce, such as Frank’s Red Hot
- 1 teaspoon garlic powder
- 1 cup part-skim low-moisture shredded mozzarella (4 1/2 ounces; 128g)
- 1/4 cup (60ml) ghee, divided
- Achaar
- Achaar and dahi or store-bought or homemade ranch dressing
- Ranch dressing, homemade or store-bought

Instructions
1. In a medium bowl, add atta. Make a well in the center of the flour. Pour salt and vegetable oil into the well. Slowly pour lukewarm water into the well. Gradually incorporate flour and salt into the oil and water until a shaggy dough forms. (If dough is too dry, add water, 1 tablespoon at a time, until it forms a shaggy dough.) Knead until a smooth dough forms, about 3 minutes; it should be soft and pillowy. Transfer the dough to a zip-top bag, seal, and let rest at room temperature for 30 minutes.
2. Using your hands or two forks, finely shred chicken breasts into 1/4-inch pieces. Alternatively, you can use a stand or a hand mixer fitted with the paddle attachment to shred chicken breasts: Place chicken breasts in a stand mixer bowl or large bowl, then paddle until finely shredded, about 1 minute. (Smaller pieces of chicken prevent the paratha from tearing through the dough when rolling.)
3. In a medium bowl, whisk cream cheese, Buffalo sauce, and garlic powder until smooth. Add mozzarella and shredded chicken breasts and, using a flexible spatula, fold until mixture is uniform.
4. On a lightly floured surface, roll and shape dough out into a 12 inch–long log about 2 inches wide. Using a bench scraper or sharp knife, portion dough into 6 pieces, each weighing about 83g or 3 ounces. Cup each piece of dough in your hand and, quickly gliding the dough in a circular motion, roll dough until it forms a tight ball. Cover dough ball with a damp towel and repeat with remaining dough.
5. Working with 1 dough ball at time, use a rolling pin to shape into a 6-inch round, rolling from the center outward and lightly increasing pressure toward the edges so edges are slightly thinner than the middle. (Dough should be soft and pliant; if it recoils while rolling, let it rest for 5 minutes before continuing.) Place 1/2 cup Buffalo chicken mixture (about 4 1/4 ounces; 120g) in a rounded mound in the center, leaving a 1-inch border around the edges.
6. Gently bring edges of dough over filling; pleat edges of dough repeatedly, pinching the edge closed after each pleat until the entire paratha is sealed in a cinched purse shape. Pinch and twist top to seal, gently pressing down the top to flatten slightly.
7. On a lightly floured surface, roll out stuffed dough into a 9-inch circle.
8. Repeat with remaining dough and filling. Stack uncooked parathas on a large plate dusting well with atta or all-purpose flour in between each to prevent them from sticking to one another.
9. Heat a griddle or 12-inch cast iron skillet over medium heat; a drop of water should evaporate immediately when placed in the pan. Place 1 paratha onto griddle or skillet until it begins to puff, about 1 minute. Flip the paratha and, using a pastry brush, spread 1 teaspoon ghee on top. Cook for 1 minute more, flip, then brush other side of paratha with 1 teaspoon ghee. Cook for 1 minute more per side before transferring to a plate. Repeat with remaining parathas. Serve warm with ranch dressing.