📝INGREDIENTS
For the Dough:
- 2 cups maida
- 1 tbsp oil/ghee
- Salt to taste
- Water (to knead)
For the Filling:
- 2 eggs
- 1 cup cooked minced meat (keema)
- 1 medium onion, finely chopped
- 1-2 green chilies, chopped
- 1 tbsp coriander leaves, chopped
- ¼ tsp black pepper
- ¼ tsp garam masala
- Oil or ghee (for frying)
- Salt to taste
👩🍳Recipe
- Prepare the Dough:
- -Mix maida, salt, and 1 tbsp oil/ghee.
- -Knead into a soft, smooth dough using water.
- -Cover and let it rest for at least 30 minutes.
- Cook the Keema:
- -Sauté ginger-garlic paste in a bit of oil.
- -Add minced meat, turmeric, chili powder, salt.
- -Cook until dry and aromatic.
- -Cool it down before using.
- Prepare the Filling
- -In a bowl, beat the eggs.
- -Add onions, green chilies, coriander, garam masala, pepper, salt, and the cooled keema (if using), mix well.
- Shape and Stuff:
- -Divide the dough into large balls and roll each one out into a thin square or round sheet.
- -Heat a tawa/pan with a little oil.
- -Place the sheet on the pan, pour the egg mixture in the center, and fold the edges like an envelope to seal the filling inside.
- Cook:
- -Fry the paratha on both sides, pressing gently.
- -Add oil around the sides and on top as needed.
- -Cook till crispy and golden brown on all sides, especially the folded edges.
- 🥗 Serve With:
- -Ketchup or kasundi (mustard sauce)