Mughali Paratha
A Pakistani bread of chicken, green chilies and coriander, seasoned with chilli and turmeric and cooked in a pan.
55 min · Serves 6 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- hard
- 1
Mix flour, salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep it aside for 15 minutes.
- 2
Divide dough into 6 small size balls (like golf balls), flatten each ball into a small circle (around 2 inch diameter).
- 3
Spread onto the dough few drops of oil and roll it out into a circle. Heat a tawa (flat griddle) and when tawa is very hot, place the rolled out dough on it. Leave for half a minute and then turn over.
- 4
Put the turmeric powder,garlic,salt, chili powder, ground coriander,1 cup water and keema in a heavy based pot. cook for 20 to 25 minutes, or until the meat is cook. allow to cool it.
- 5
Now add sliced onions,cumin seeds,coriander seeds and green chillies. Put the 3 tablespoon in centre of roti and Fold over to make a square.
- 6
Roast the paratha, applying a little oil till both sides are golden. In a bowl beat the eggs,black pepper, and salt.
- 7
Take 2 tablespoon egg batter and spread it evenly over the paratha. Add 1/2 tsp of oil and flip it over. Fry till the egg is cooked (like 1 min).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
