
Ingredients
For Ginger Garlic Paste
2 Green chillies, broken into half (less spicy), हरी मिर्च
½ inch Ginger, अदरक
Salt to taste, नमक स्वादअनुसार
For Marination
500 gms Mutton kheema, मटन खीमा
½ cup Curd, beaten, दही
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Tender Coriander stems, finely chopped, धनिया के डंठल
For Cooking Kheema
2-4 tbsp Oil, तेल
Marinated Kheema, मैरीनेट किया हुआ मटन खीमा
2 Green cardamom, हरी इलायची
2-3 Cloves, लॉन्ग
2-4 Black peppercorns, काली मिर्च के दाने
1 Black cardamom, बड़ी इलायची
½ tbsp fresh Mint leaves, finely chopped, पुदीने के पत्ते
150 gms Mutton bones, मटन की हड्डियाँ
1 cup Water, पानी
For Dough
1 ½ cup Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Powdered sugar, पिसी चीनी
1 tsp Oil, तेल
Water as required, पानी
2 tsp Oil (after kneading) तेल
For Kheema & Egg Mixture
1 tbsp Coriander leaves, finely chopped, धनिया पत्ता
2 Green chillies, finely chopped, हरी मिर्च
½ inch Ginger, peeled, finely chopped, अदरक
½ medium size Tomato, finely chopped, टमाटर
½ medium size Onion, chopped, प्याज
⅓ cup Prepared Kheema, तैयार किया हुआ खीमा
2 Egg, अंडे
½ tsp Prepared Masala, तैयार किया हुआ मसाला
For Frying
Oil for shallow fry, तेल
For Masala
1 tsp Degi red chili powder,देगी लाल मिर्च पाउडर
½ tsp Dry mango powder, अमचूर पाउडर
¼ tsp Garam masala, गरम मसाले
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Process
For Ginger Green Chili Paste
- In a mortar pestle, add green chillies, ginger and salt to taste.
- And make a coarse paste and keep it aside for further use.
For Marination
- In a bowl, add mutton kheema, curd, ginger green chili paste, degi red chili powder, coriander powder, turmeric powder, tender coriander stems and mix everything properly.
- Keep it aside for further use.
For Cooking Kheema
- In a pressure cooker, add oil once it gets hot, add marinated kheema, green cardamom, cloves, black peppercorns, black cardamom and saute them nicely.
- Now, add mint leaves and saute well. add mutton bones and saute them nicely.
- Add water and cover it with the lid and cook until 2 to 4 whistles.
- Open the lid and saute the kheema well. Once water reduces, switch off the flame.
For Dough
- In a mixing bowl, add refined flour, salt to taste, powder sugar, oil, and mix well, add little by little water and make soft to medium dough.
- Apply oil over the dough and keep it aside for 10-12 minutes.
- Once the dough rested well, cut the dough in lemon size balls and place into the tray and keep it aside for further use.
For Kheema and Egg Mixture
- In a bowl, add coriander leaves, green chilies, ginger, tomato, onion, prepared kheema, eggs, prepared masala and mix everything well. Keep it aside for further use.
For Frying
- Take a shallow pan, add oil on moderate heat.
- Make thin sheets of the dough, place the prepared egg kheema mixture, folded like a pocket and cut the edges.
- Prepare paratha place into the hot oil and fry till the golden brown color into it.
For Masala
- In a small plate, add degi red chili powder, dry mango powder, garam masala, salt to taste and mix well. Keep it aside for further use.
For Garnish
- In serving plate, place prepared paratha cut into half, garnish with coriander sprig, tomato ketchup, green chutney and onion rings
- Serve hot.