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Moghlai Egg Parantha with Grilled Seekh Kebabs-
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Episode #85,Published 12/15/2013
- Ingredients- Serves 6 Preperation Time : 30 minutes
- 3 Cups Maida
- 2 tblspn Ghee + 1 tblspn oil
- 1 tspn Oil
- 1 tspn Salt to taste
- 1 tspn saffron dissolved in warm milk/water
- 1/2 Cup water for Kneading
- 1 Cup Oil For frying in a Non Stick Tawa
- Mix the flour with all the Ingredients adding water little at a time.Make a soft dough.Take a Rolling pin and roll out the dough to 5-6 Inches Diameter.Heat the Tawa and fry Parantha for five minutes applying the oil till golden brown per side.
- In a large cutting board spread olive oil on the board and dough. Spread the dough by pressing it with oil and also with a rolling pin till it covers the entire width of the board. For the keema preparation wash half a pound keema. Take three tablespoons oil in a nonstick pan add the cumin seeds , 1 tablesppon ginger garlic paste, 1 onion chopped, 2 tablespoon roasted coriander-cumin powder 2 tablespoon soya sauce, 1 tablespoon worchestersire sauce, 1 Tablespoon Balsamic Vinegar. Fry the keema on medium high heat.
FINAL PREPARATION THIRD STEP - Take the keema filling put at the center of the dough. Break an egg on top of the filling. Fold the dough from two sides . Take 1/2 cup oil in a non stick wok. Fry the dough till golden brown and crispy.
