Marinate chicken pieces with salt, ginger garlic paste, lemon juice, soya sauce,chilli powder, coriander powder, cumin powder and garam masala powder for about an hour.
In the meantime, for the paratha, take 1 cup of wheat flour and 1 cup of maida (all-purpose flour) to a dish.
Mix in salt and olive oil.
Now add in whey(water seperated from chena) to the mixture and mix well. I used whey because it will make paratha soft and tastier. If you don't have whey, use water instead. Whenever I make chena, I always keep whey in the refrigerator so that I can add them in my rotis or parathas.
Mix and knead well to make a soft dough. Cover and keep aside for 15-20 minutes.
After marinating the chicken, heat 1 tablespoon of olive oil in a pan and add in the chicken pieces with marination.
Cook in high heat until the chicken pieces become golden brown from both sides and fully cooked.
Remove from heat and transfer to a grinder or mincer when the chicken becomes little cool down.
Grind or mince the pieces nicely.
To that add in 1/2 cup of shredded mozzarella, chilli flakes and kasuri methi.
Grind again to make a paste like consistency. Set aside.
Take the dough, divide into 8 portions and take 1 portion in a surface.
Roll it to make an oval shaped roti. Thickness of the roti should be little thin.
Now place 1 tablespoon of the prepared stuffing to one edge of the roti, leaving some gap in the edge.
Roll and cover the stuffing with the roti from edge.
Brush little melted ghee on the remaining part of the roti.
With a sharp knife, cut the remaining part of the roti in thin strips.
Now continue to roll the roti from stuffing side to make a small log.
Stand the log on the surface and press down with your fingers gently to make a layered patty.
Dust some flour and roll the patty to make a small shaped paratha.
Similarly roll all the parathas and spread them to a big dish.
Heat a griddle and place 2 parathas at a time to roast.
Brush little melted ghee on both sides and roast in medium heat until light golden brown.
When parathas become golden brown remove to a dish and continue to roast other parathas.
Serve immediately with any kind of raita or salad.
