STUFFED PARATHA AND PURI

INDEX:
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-Stuffed Keema or Minced Meat Paratha
-Chicken and Egg Paratha
-Egg Paratha
-Nan
-Keema Nan
-Keema Puri
-Stuffed Spinach and Egg Puri
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STUFFED KEEMA OR MINCED MEAT PARATHA

(9 Persons)
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Filling
8 oz or 1/4 kg. Keema (minced meat)
2 green chillies
few coriander leaves
1 teaspoon ginger
2 garlic flakes
2 teaspoons ground cumin seeds
Salt to taste
1 cup water
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Method

Cook minced meat with water chopped ginger and garlic till tender and dry. Mix chopped green chillies, coriander leaves ground cumin and salt. Fill it in parathas.

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Covering

3 cups wheat flour

1/2 teaspoon salt

3 teaspoon ghee

1 cop melted ghee

Water as required for kneading
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Method

Knead sifted flour and salt with ghee and water till soft dough, keep it covered for 25 minutes. Divide into 9 portions. Press each portion in the centre and fill cooked minced meat, cover the filling entirely. Seal well and flatten a little roll into a round like a chappati and fry on a tawa, using a little ghee till both sides are golden brown and crisp. Serve while hot at breakfast or lunch with curd.

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CHICKEN AND EGG PARATHA

(8 Persons)
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Ingredients

3 cups whole wheat flour

1 level teaspoon salt

1 cup ghee
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Chicken Mixture

2 Chicken breast (boiled and chooped)

5 or 6 eggs

9 coriander leaves

2 green chillies

1 teaspoon ground cumin seeds

Salt to taste
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Method

Beat the eggs in it, mix all the ingredients and keep it aside.
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Paratha dough

Knead sifted flour and salt with a little water and 4 teaspoons ghee. Keep it covered with wet cloth for 1/2 hour and again knead it till soft dough. Take small portions of dough, roll them out into a chappati and smear with ghee. Fold it up again into round balls and roll it out once more. Put it on a heavy and hot tawa, bake on one side of the paratha and turn it over. Add a little ghee from the sides till they get golden brown and crisp. Pour little chicken mixture on the top of crisp paratha then turn it and keep it till egg and chicken is set and golden brown in colour. Serve it hot for breakfast.

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EGG PARATHA

(8 Persons)
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Same recipe of chicken and egg Paratha. Only onrit the chicken.

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NAN

(8 Persons)

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Ingredients

3 cups flour

1 egg

1 cop whole wheat flour

3 teaspoons sugar

1 teaspon salt

1 cup curd

1.5 teaspoon soda bicarbonate

6 teaspoons melted ghee

water to knead the dough

2 teaspoons aniseeds

2 teaspoons popi seeds

1/4 teaspoon onion seeds
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Method

Mix egg, salt, sugar, ghee and curd into sifted flour and whole wheat flour, knead it with a little water until smooth and elastic, keep it covered with wet cloth for 1/2 hour. In the meanwhile heat the tandoor. Dissolve soda in 1/4 cup of water then mix into the dough and knead it. Make big 8 round balls. Wet the balls with a little melted ghee and beaten egg. Sprinkle aniseed, popi seed and onion seed on the top of balls and make strips with the back of knife. Roll it round with wet hands and stretch long from bottom and apply moderate tandoor and cover tandoor till Nan is golden brown. Remove from the tandoor and serve hot. If it cannot be served immediately wrap it in the duster and keep it so that it may not become hard. Serve it with tandoori chicken.
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Note For Oven

Grease the baking tray and dust it with flour. Put the rolled Nan with hand on the tray and bake in moderate oven (350°) till golden brown. Heat the oven for 10 minutes before baking.

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KEEMANAN

(8 Persons)
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Ingredients Keema Mixture

1 cup minced meat

2 green chillies

1 teaspoon coriander powder

Salt to taste

1 yolk of egg
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Method

Cook all the above ingredients except egg till tender and dry. Cool it, mix yolk of egg, keep it aside.
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Nan dough

3 cups flour

1 cup whole wheat flour

1 egg

3 teaspoons sugar

1 teaspoon salt

1 cup curd

1.5 teaspoonful soda bicarbonate

6 teaspoons melted ghee

Water to knead the dough
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Method

It is the same as for Nan, only omit popy seeds, aniseeds, and onion seeds. Spread keema mixed with a yolk of egg, serve at lunch.

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STUFFED KEEMA PURI

(6 Persons)

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Filling

1 cup minced meat

2 green chillies

1 teaspoonful ground cumin

Salt to taste

1 teaspoon chopped ginger

1 cup water
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Method

Cook all the above ingredients together till tender and dry. Keep it aside.
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Covering

2.25 cups whole wheat flour

6 teaspoons ghee

1/4 teaspoon salt

Ghee for deep frying
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Method

Sift flour and salt and knead it with water until smooth and a little stiff. Cover it with wet cloth and keep it for 30 minutes. Knead ft again and make small round balls about the size of walnut. In it fill minced meat mixture and roll it 1/4 inch thick and fry it in hot ghee till it is puffed up like balloons and turn it till golden brown. Remove it from ghee. Serve hot at breakfast or lunch.

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STUFFED SPINACH AND EGG PUW

(6 Persons)

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Filling

8 oz spinach (250 granas)

1 full bailed egg

2 green chillies chopped

1 teaspoon coriander powder

Salt to taste
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Method

Remove the stems from spinach. Wash it and chop it. Cook it till tender with 1/4 cup of water till dry. Mash it, in it mix grated egg, green chilli, coriander powder and salt. Keep it aside.
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Covering

See the covering of stuffed keema puri. Serve it at breakfast or lunch.

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Best Indian Food Recipes . Indian Cooking Recipes .

How to Make PARATHA . How to Make NAN . How to Make Indian Food.