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Monday, August 31, 2009

Moghlai Paratha

Ingredients

For the Paratha
  1. Flour - 2 cups
  2. Salt - 1/2 tsp
  3. Oil - 2 & 1/2 tbsp
For the Mince meat
  1. Minced Meat - 200 gms
  2. Curd - 2 tbsp
  3. Onion - 1 large
  4. Garlic - 2/3 cloves
  5. Ginger - 3 inch
  6. Red Chilli powder - 2 tsp
  7. Garam Masala - 1/2 tsp (search blog)
  8. Oil - 2 tbsp
  9. Salt - 1 tsp
For the stuffing
  1. Eggs - 4
  2. Onion - 1 (sliced)
  3. Green Chilli - 4 (chopped)
  4. Salt 1 tsp
  5. Oil for frying
Process:

Make a soft dough out of the flour, oil and salt, adding water as required. Set aside.
Make a paste of the onion, ginger and garlic in a food processor. Heat oil in a vessel - add the onion, ginger-garlic paste and saute for 2 minutes. Then add minced meat, salt, red chilli powder, whipped curd and cook until meat is done and dry. Don't add water as the meat will release water. Sprinkle the garam masala and mix. Set aside to cool.
Make 4 balls from the dough and roll each of them with a rolling pin to form a 8 to 10 diameter spread. Now put some sliced onions, green chillies, pinch of salt, cooked minced meat in the middle. Whip an egg and pour over the middle. (The entire stuffing should be evenly spread and not form a heap). Next fold the paratha into a rectangle shape (first the left and right sides and then the top and bottom so that the stuffing is covered). Immediately, put on a hot tawa and fry both sides in oil. Repeat the process for the other 3 balls of dough.

I would invite some comments and feedbacks from my readers.

4 comments:

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