Directions
- 1In a wok, add cooking oil and heat it.
- 2Add beef mince and crushed ginger garlic, then cook it on low flame until it changes color.
- 3Add chopped onion, BBQ sauce, crushed cumin, red chili powder, salt, lemon juice and mix it well.
- 4Cover and cook it on low flame for 5-10 minutes.
- 5Remove the lid and mix it.
- 6In the same wok add chopped capsicum, green chillies, mint leaves and fresh coriander.
- 7Mix it and cook on high flame for 2-3 minutes until mixture dries up.
- 8Turn off the flame, add cream, mix it well until combined and set it aside.
- 9Add white flour, pink salt and cooking oil in a bowl.
- 10Mix them with light hand while gradually adding water as required.
- 11Knead a smooth dough and grease it with 1 tsp cooking oil.
- 12Cover and rest it for 15 minutes.
- 13Knead the dough one more time until it’s smooth.
- 14Take 90g dough and make a small ball.
- 15Roll out with the help of rolling pin, add dry flour where needed.
- 16Spread oil and dry flour then place another roti of the same size. You are required to make 5 rotis with same process and stack them.
- 17Press it with light hand and gently roll the stack with rolling pin and spread it.
- 18Now place roti on a preheated griddle, wait for 20-30 seconds then flip, wait for 20-30 seconds and flip again.
- 19Separate each layer and cover them with kitchen towel to keep them soft.
- 20Take out 1 roti, add cooked filling in the middle and spread it in triangular shape. Brush slurry (Flour mixed with water) on the corners and fold the paratha in triangle.
- 21For immediate cooking, add cooking oil on griddle and heat it.
- 22Place paratha and shallow fry it on low flame until golden brown from both sides, cut in small triangles and serve (makes 6).
Ingredients
- 3 tbs Cooking oil
- 800 g Qeema (Beef Mince)
- 1.5 TBS Adrak Lehsan (Ginger Garlic)
- 1 large Pyaz (Onion)
- 3 tbs BBQ Sauce
- 0.5 tbs Zeera (Cumin seeds)
- 1 tsp Lal mirch powder (Red chilli powder)
- 1 tsp Kali mirch (Black pepper)
- 0.5 tbs Himalayan Pink Salt
- 2 tbs Lemon Juice
- 1 medium Shimla Mirch (Capsicum)
- 3 Hari mirchein (Green chillies)
- 1 handful Podina (Mint leaves)
- 1 handful Hara dhania (Fresh coriander)
- 0.5 Cup Olper’s Cream
- 3 Cups Aata (Fine flour)
- 1 tsp Himalayan Pink Salt
- 2 tbs Cooking oil
- 1 Cup Water
- 1 tsp Cooking oil
- 1 tbs Cooking oil
Equipment
wokrolling pingriddleknife
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