500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
a pinch of turmeri
Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic
chili powder, coriander powder, garam masala, boiled kheema and
fry for 5 minutes
Add chopped coriander leaves and remove from heat. Keep aside.
Mix wheat flour with salt, water and knead to smooth dough. Keep
aside for 10 minutes.
Then make small balls from the dough, roll into thin triangle shaped
In the middle, place kheema curry and spread till end. Place another
chapathi over this
and close the edges by pasting using beaten egg.
Fry these parathas over flat pan on both sides until golden brown
1 bunch of cilantro
1/2 tsp ginger-garlic paste
salt to taste
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