Balti paratha pies offer a delightful fusion of Indian-inspired curry flavors with the flaky texture of paratha, creating a savory treat perfect for meals or gatherings. Packed with tender chicken, aromatic spices, tomatoes, and peppers, these mini pies are complemented by a fresh green chutney that balances their warmth and spice with a touch of citrusy freshness.
To create these pies, begin by roasting bone-in chicken thighs seasoned with salt until fully cooked. Once cooled, remove the meat from the bones and cut it into small pieces. A blend of curry powder, garam masala, turmeric, chili powder, cumin, and cinnamon is then toasted in the oven to enhance their flavors. This spice mix is combined with sautéed onions, green peppers, garlic, and ginger to create a flavorful balti sauce. The sauce is simmered with chopped tomatoes, tomato purée, and chicken stock until it thickens, then finished with cornflour for additional body. Lime zest, juice, and fresh coriander add a refreshing note to the filling.
Assembling the pies involves lining a muffin tray with frozen roti parathas, filling them with the chilled chicken mixture, and sealing with additional parathas. A light brushing of egg wash and a sprinkle of nigella and fennel seeds add a final touch before baking until golden.
Alongside the pies, a spicy green chutney is made by blending garlic, ginger, green chili, toasted cumin seeds, and lemon juice with water, coriander, and mint. This chutney serves as a lively dip that enhances the pies’ rich, savory flavor.
For those seeking a milder taste, adjustments can be made by reducing the chili powder and deseeding the green chili. Vegetarians can enjoy a variation by substituting cooked chickpeas, potatoes, peas, or mixed vegetables for the chicken, and using vegetable stock instead.
Served hot, these homemade balti paratha pies are sure to impress, offering a blend of crispy layers and a richly spiced filling, perfectly complemented by the bright and herbaceous chutney.