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Ingredients

Paratha
3 cups chapati flour
1/2 tspn salt
1 tblspoon oil

enough water to make bread like dough
Filling
2 cups left-over chicken (chopped fine)
¼ cup mint (chopped fine)
1/2 cup chopped spring onions
2 cloves garlic (minced)
½ inch ginger (minced)
2 finely chopped green chillies
¼ cup chopped mint leaves
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce.
1 tspn English mustard

Method
Sieve the flour and salt together. Add the oil, rub it in so that it appears like crumbs
Slowly add the water to make a firm dough. Knead well, leave aside for 30 mins

Heat the chopped chicken in a pan with garlic, ginger, chillies and salt
Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool
Add garam masala, onions mint and coriander.

Divide the dough in 4 parts, further divide each portion into two and roll out to get a 7 inch diameter roti.
Place a heaped tablespoon of the chicken mix on the roti and spread evenly.
Place the other roti on top, seal the edges, and roll until it is about 7 inch diameter.
Place a little olive oil on a hot tava (frying pan)
Place the paratha carefully and fry both sides for couple of minutes each side.
Repeat until all the paratha are made.