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Keema and Egg Paratha breakfast recipe

Keema and Egg Paratha breakfast recipe

Keema and Egg Paratha breakfast recipe

 

Keema and Egg Paratha breakfast recipe. Today I’m going to show you how to make keema and egg paratha now these are so so delicious something my grandma used to make samosa filling wrapped up in roti and shaped into a parcel you can cook this on your tower but deep-fried is, of course, the best.

So now let’s go through the ingredients the exact amounts are in the description box below okay for the roti dough we’ll need roti flour plain flour margarine oil for our filling mints lamb beef or chicken lemon juice chopped onion ginger and garlic paste coriander and cumin powder chili powder some fresh chilies just there some eggs black pepper garam masala salt spring onions some fresh mint and coriander okay so let’s start with our filling so, first of all, we’re going to be adding in our mince into our preheated pot and we’re just going to mix it around and just break out.

The lumps now this is a dry filling we’re just going to be adding in just a little bit of oil because of course you know I will be deep-frying these so we just need to break these lumps up you can see that the water started to release as well okay so now at this point I’m just gonna add in about half a teaspoon of black pepper and ginger and garlic paste as well so I’m just going to cover this and keep the heat on medium.

We want to burn out the water okay so let’s just check on the mints so the water has evaporated now we’re going to be adding in the coriander and cumin powder and the red chili powder and salt as well and add that to your taste and also our mint and coriander now you can chop this up into small pieces or you can blitz it in a food processor whatever’s easier okay so let’s just mix these in we also will be adding in some fresh chilies as well to give it that extra kick.

So I’m just going to pop this in a food processor and add this in just going to add in a teaspoon of the fresh chilies as well and we’re just going to cook this through so that’s now mixed in and it’s now ready um so I’m just going to switch this off keep it aside for about 20 minutes until the mixture cools and while the mixture is cooling we’re going to move on to making the roti dough okay so we’ve got our chapati flour here in there we’re going to be adding in plain flour and margarine and we’re just going to mix that in so we’re going to make this dough as you would make your rotis anyway so in there.

Now we’re going to be adding in hot water to make the dough okay so after you’re rubbing the margarine we’re just going to be adding in the hot water and I add the water a bit by bit if you have too much your dough is going to be really soft and soggy we don’t want that and you don’t want to add too less either because we don’t want firm dough so and then mix it in now the flour I’m using is medium flour but you can also use white chapati flour or you can mix white and wholemeal together okay so I’m just going to check now to make sure that that’s soft yeah I’m happy with that and we’re now just going to add in pour over some oil.

So just about a tablespoon and then knead the dough properly you make sure you get all the flour from the sides as well so knead it for a bit about at least two-three minutes so we’ve got a nice and soft dough here and now we’re just going to roll these up the size of the parathas it depends on how big or small you want it so roll them according to how big or small you want the parathas.

Now I think I’m going to make some small ones today so I think that size is just right so we’ll just roll these up okay so I’ve rolled up about 11 rolls here and now we’re just going back onto our filling now in here we’re going to be adding in the chopped onions coriander mint spring onions fresh lemon juice to give it that bit of zing and a pinch of garam masala that’s it now we’re just going to give that a good mix and you can, of course, give it a taste and if you need to add a bit more salt you can so now that’s out the way I’m just going to also show you.

What we’re going to be doing with our eggs because um we’ll be adding that to our parents so we’re just going to season this now with some salt and pepper and I’m also going to just add in some chili powder and just whisk it so there you go now we’re all ready to fill our parathas so I’m just going to bring back our dough tidy the area up so we’re just going to sprinkle over some flour and then we’re just going to roll this now you can roll it into as you would when you make your rotis or you can roll it into a square shape now we’re going to roll it quite thin as well otherwise you’re going to have thick parathas I’m just going to roll this up into a round shape.

So make sure your edges are thin as well okay right so now what we’re going to be doing is we’re going to be with our pastry brush over the egg this will also help seal the edges and then take some of your fillings and we’re just gonna pop it in the middle here a few tablespoons just press it down you can drizzle some egg on top and then take one side fold it over the other side join it up with this side and then you can also if you won’t just put a little bit of egg here and here fold it like this and there you go.

How easy was that so I’m going to carry on with the rest of them and then I’m going to show you what it looks like when we deep fry and also I’ll show you one where I’ve cooked it on a dollar so let’s just pop this on a tray okay so now we’re ready to fry so let’s fry this one the oil is really hot and so just be careful and we’re gonna fry on each side until they’re nice and golden so we’re gonna keep an eye on it it won’t take long to cook either okay so now that’s nice uh looking good so we’re just gonna flip this over carefully and we’re just gonna fry this for two minutes and for those who don’t want to deep fry you can use a torch.

So I’m just going to melt some ghee and once the ghee’s melted just place the paratha slowly and then we’re just going to cook it on here until it’s golden on each side for about one minute but just keep an eye on it they do cook quite quickly so that’s your paratha on the tower and now I’m just going to carry on with the rest of them.

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Fatima Gul

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