ARABI PARATHE

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Ingredients


Filling.
· Mince (fried as usual with spices)
· Tomatoes finely chopped
· Coriander leaves chopped.
· Mint leaves chopped.
· Green Chilies chopped.
· Black pepper.
· Eggs.
· Onions finely chopped.

For Dough.
· Flour 21/2 cups or 400 grams.
· Milk 3/4 cup.
· Salt to taste.
· Ghee.


METHOD
Knead flour, salt and milk and keep for 1/2 hour. Make medium pairas from the dough. Roll out into medium sized square parathas. In the center of each paratha put fried qeema, tomatoes, coriander & mint, leaves, green chilies and onion. Pour 1 beaten egg onto this filling in the paratha, sprinkle black pepper on it and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. Shallow fry on medium flame. When it swells up, that shows the egg is cooked from inside. It should be golden on both sides. Serve hot with spicy chutney.

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