Easiest Way to Cook Perfect Mince parantha

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Mince parantha. A rich parantha stuffed with spicy chicken mince and eggs. Keema Paratha #KeemaParatha #RamadanRecipes #Paratha Keema Paratha is a delicacy which is loved by all the mutton lovers. It is simple to make and the taste.

Mince parantha Which one is your favorite Parantha Aaloo, gobi, pyaaz, paneer, palak, mooli etc Vote now and u Chicken Keema Parantha - #Delicious #paranthe stuffed with a spicy chicken mince mixture - http. No matter how you say it, paranthas have been an Indian breakfast staple since like, forever. They're called Palata in Burma and farata in the Maldives. You can have Mince parantha using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mince parantha

  1. It's 7 pc of Mince meat of chicken.
  2. Prepare of Onion 1 whole.
  3. It's 1 tsp of Garlic paste.
  4. Prepare 1 tsp of All spice.
  5. Prepare of Turmeric powder 1 tsb.
  6. Prepare 1 cup of Boiled water.
  7. Prepare 2 cup of Wheat flour.
  8. You need 4 of Egg.
  9. Prepare 1 tsp of Salt.
  10. Prepare 2 tsp of Butter.
  11. Prepare 5 tsp of Oil.
  12. Prepare of Red chills.

Minced south style parantha cooked with veggies and spices on tawa served with mixed vegetable kurma. A paratha is a flatbread that originated in the Indian subcontinent. Wish i could get some cooking lessons from you. Pile the cooked paranthas one over the other.

Mince parantha instructions

  1. Mix boiled water and flour together well and apply 1 tsp of oil and mix it well and make the knead dough.
  2. In frying pan put 2 tsp oil in minimum of temperature in stove and add onion till it goes golden brown, add garlic paste, add mince and it will cook on its own water, later add turmeric powder little bit of salt to make it tasty. Cook for 8 to 9 minutes..
  3. In other frying pan fry each eggs separately on both sides and season with salt..
  4. Take one ball of the dough and roll into round shape, spread a thin layer of mince and put egg on top it and closed it carefully at all sides. Roll out gently like rote. Fry on a griddle using ghee or butter..
  5. Server it with tea.

It helps in keeping them soft. Tip: You can replace the fenugreek leaves with chopped spinach leaves for 'Spinach Paranthas'. Hot paranthas are cooked and served in the Paranthe Wali Gali. Every Bengali eatery in this area serves hot Mughlai paranthas. Stuffed with eggs, minced meat and some veggies, these thin.