INGREDIENTS FOR THE STUFFING:
1/2 kg beef/mutton/chiken
2 tbsps cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1/2 kg beef/mutton/chiken
2 tbsps cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves.
METHOD FOR THE STUFFING:
Heat the oil in a wok or deep pan.
Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 2 minutes.
Add the minced meat and fry for 5 minutes. Add all the spices - coriander, garam masala and cumin.Salt to taste.
Continue to brown the minced meat well.
Add the tomatoesand cook till they are soft.
Turn the fire off and add the lime juice. Mix well.
Add chopped coriander leaves.
INDGREDIANTS FOR THE DOUGH OF THE PARATHAS:
For the dough:
500 gms wholewheat flour
1 cup milk
Warm water
Salt to taste
For the filling:
500 gms of the stuffing.
3 eggs Ghee/ cooking oil for pan frying Parathas.
METHOD FOR THE PARATHAS:
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead.
Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the stuffing in the center of the circle and fold edges of circle up to completely cover and seal the struffing inside. Pinch the folds to shut.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. The Paratha is ready when the egg on both sides is cooked.
Serve hot with curd or chutney.
METHOD FOR THE STUFFING:
Heat the oil in a wok or deep pan.
Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 2 minutes.
Add the minced meat and fry for 5 minutes. Add all the spices - coriander, garam masala and cumin.Salt to taste.
Continue to brown the minced meat well.
Add the tomatoesand cook till they are soft.
Turn the fire off and add the lime juice. Mix well.
Add chopped coriander leaves.
INDGREDIANTS FOR THE DOUGH OF THE PARATHAS:
For the dough:
500 gms wholewheat flour
1 cup milk
Warm water
Salt to taste
For the filling:
500 gms of the stuffing.
3 eggs Ghee/ cooking oil for pan frying Parathas.
METHOD FOR THE PARATHAS:
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead.
Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the stuffing in the center of the circle and fold edges of circle up to completely cover and seal the struffing inside. Pinch the folds to shut.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. The Paratha is ready when the egg on both sides is cooked.
Serve hot with curd or chutney.
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