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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Serve with green chutney Ingredients:
1 1/2 cups whole wheat flour |
water, as required for making the dough |
salt |
3 beaten eggs |
1 medium finely chopped onion |
150 g boneless skinless chicken (minced) |
4 green chilies (hari mirch, more or less may be used depending on taste preference) |
5 garlic cloves (lehsan, chopped) |
2 tablespoons gingerroot (adrak, freshly grated) |
3 tablespoons coriander (hara dhania, chopped, for garnish) or 3 tablespoons cilantro leaves (hara dhania, chopped, for garnish) |
1 teaspoon red chili powder (pisi lal mirch) |
1/4 teaspoon turmeric powder |
1/2 tablespoon coriander powder |
5 tablespoons cooking oil |
1 tablespoon cumin seed |
1 tablespoon coriander seed |
Directions:
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.
4. 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.
5. 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.
6. now add sliced onions,cumin seeds,coriander seeds and green chillies.
7. Put the 3 tablespoon in centre of roti and Fold over to make a square.
8. Roast the paratha, applying a little oil till both sides are golden.
9. In a bowl beat the eggs,black pepper, and salt.
10. 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).
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