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Egg Mutton Paratha

Egg Mutton Paratha is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Shallow Fry
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

250 g - Mutton keema

4 - Egg

500 g - Maida

2 - onion, finely chopped

2 tsp - Garlic paste

2 - green chillies, finely chopped

2 tsp - red pepper powder

1 tsp - black pepper powder

2 tsp - Lemon juice

Refined oil

Salt to taste

Method

  1. Make a soft dough with maida, 3/4 oil and 1/4 water. Keep it aside for 30 mins
  2. In a large bowl, mix mutton keema, eggs and the other ingredients
  3. Make 4 big round parathas (16 cm in diameter) and 4 small round parathas (12 cm in diameter)
  4. In each big paratha, spread the mutton keema mix thoroughly and put the small parathas over it
  5. Press the sides with a finger so that the stuffing does not come out
  6. Fry well.
  7. Serve with tomato chilli sauce and salad or with mutton or chicken or egg curry.
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Bawarchi of the week

Shylaja

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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