Balti paratha pies offer a delightful fusion of Indian-inspired flavors and the flaky texture of paratha pastry. These savory mini pies are filled with tender chicken, aromatic spices, tomatoes, and peppers, making them an excellent option for a meal or a snack at gatherings. Accompanied by a fresh green chutney, they provide a harmonious balance of warmth, spice, and refreshing citrusy notes.
The preparation of these pies involves several steps, starting with roasting bone-in chicken thighs seasoned with salt. After cooking, the chicken is cooled and deboned, with the meat cut into small pieces. A fragrant spice blend of curry powder, garam masala, turmeric, chili powder, cumin, and cinnamon is toasted separately to enhance its flavor.
The balti sauce is crafted by cooking red onion, green pepper, garlic, and ginger in butter until softened. The toasted spices are added to this mix, followed by chopped tomatoes, tomato purée, and chicken stock. The sauce simmers until reduced by half. A cornflour paste is then stirred in to thicken the mixture, which is completed by adding the cooked chicken, lime zest and juice, and fresh coriander. The filling is chilled to help the pies maintain their shape during assembly.
To assemble the pies, pre-greased muffin trays are lined with rolled-out parathas, filled with the chicken mixture, and sealed with another layer of paratha. After a brief refrigeration, the pies are brushed with an egg wash, sprinkled with nigella and fennel seeds, and baked until golden brown.
The accompanying spicy green chutney is a vibrant blend of garlic, ginger, green chili, cumin seeds, lemon juice, coriander, and mint. It serves as a refreshing counterpoint to the pies’ rich flavors and can also complement other dishes like grilled foods and sandwiches.
These homemade balti paratha pies can be customized for different palates. For a milder version, the chili powder can be reduced, and for a vegetarian alternative, chickpeas, potatoes, peas, or mixed vegetables can replace the chicken, using vegetable stock instead. The pies are best enjoyed straight from the oven, paired with the chutney, sliced onions, or a simple cucumber salad.