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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. dough

  3. 2 1/2 cups whole wheat flour

  4. 7 ounces water

  5. 1/2 teaspoon salt

  6. filling

  7. 1/4 pound ground meat - beef or lamb

  8. 1 tablespoon ginger -- finely chopped

  9. 1/4 onion -- finely chopped

  10. 3 tablespoons raisins

  11. 1 green pepper -- finely chopped

  12. 1 tablespoon vegetable oil

  13. 1/4 teaspoon cumin seed

  14. 1/4 teaspoon ground turmeric

  15. 1/2 teaspoon ground red pepper

  16. 1 1/4 teaspoons ground coriander

  17. 1/2 teaspoon ground cumin

  18. 1/2 teaspoon garam masala

  19. salt to taste

  20. vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is cooked. Cool.

  2. Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the filling on one round and cover with another one. Pinch the edges together so that filling does not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1 minutes. Turn and add oil. Turn again and add oil. Continue until both sides are light brown.

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