In a bowl mix together 250 gm flour, 15 gm yeast, 1 tbsp butter, 1 egg, 1 tbsp sugar, salt to taste and water as required. Knead to medium dough and remove in a bowl.
Cover with a plastic foil. Keep aside for 15 minutes.
Now form it into balls, roll each ball and shallow fry in a frying pan with a little butter.
Method for Stuffing
Sauté chicken breast with a little oil. Add in 3 tbsp yogurt, 1 tsp crushed red pepper, ½ tsp turmeric, 2 tbsp chopped coriander leaves and salt to taste. Mix well, add a little water and cover.
Cook for 6 – 9 minutes. Then remove from fire and keep aside.
Now put chicken on each paratha, put onion rings, tomato slices, chopped ice berg, a little mayonnaise and a little tomato ketchup.
Fold and wrap in a butter paper. serve with any dip.