Serves 4
Directions
- 1Mix the minced meat with the fresh herbs, tomato puree, garlic and fresh ginger.
- 2For the fresh salad, finely chop the tomatoes into cubes and mix with the red onion.
- 3Add chili, lime juice and olive oil.
- 4Mix well and continue with the raita.
- 5For this, mix Greek yogurt with finely chopped cucumber cubes and mint.
- 6Then spread 1 tablespoon of the mixture over the paratha.
- 7Make sure all sides are well covered with the mixture.
- 8Then bake it golden brown and crispy in a pan.
- 9Serve the parata with the fresh tomato salad.
- 10Garnish with raita, coriander and a squeeze of lime juice.
Ingredients
- 4 8 diepvriesparatha
- 400 gr kipgehakt
- 1 tl garam masala
- 1.5 tl komijnpoeder
- 1 tl kurkuma
- 1.5 tl chilipoeder
- 1 teentje knoflook
- 1 cm gember
- 1 el tomatenpuree
- 4 tomaten
- 1 kleine rode ui
- 1 limoen
- bosje koriander
- 1 groene chili (optioneel)
- 300 ml Griekse yoghurt
- Handje verse munt
- 0.5 komkommer
Equipment
bowlknifepan
Tips
- Divide 1 tablespoon of the mixture over a paratha.
- Make sure all sides are well covered with the mixture.
- Serve the paratha with the fresh tomato salad raita, coriander and a squeeze of lime juice.
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