Whosayna’s Parathha Kebab Rolls

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Whosayna’s Parathha Kebab Rolls

Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 6
  • 1 kgs kebabs : beef mince meat

  • 1 nos egg

  • 8-10 nos corriander leaves (chopped)

  • 1 pinch salt (as required)

  • 1/2 tsp chilli powder

  • 1 pinch turmeric powder

  • 5 nos green chillies

  • 1 nos onion chopped

  • 2 tbsp yogurt

  • 4-5 nos mint leaves

  • 1 tsp cummin powder

  • 2` tbsp garam masala

  • 1 tbsp oil

  • 1/2 tbsp garlic paste

  • 3 tbsp ginger paste

  • 3 tbsp cashewnut powder

  • 4 cups parathha: all purpose flour

  • 1 tsp salt

  • 1 nos egg

  • 1 tsp oil


  • Blend Egg, Oil, Onion, All Spices, Cashewnuts, Mint And Corriander Leaves, Green Chillies, Ginger And Garlic Then Pour On Mince Meat And Mix Very Well.
  • Make Long Kebabs And Lay On Tray Then Freeze For One Hour. Bake On Greased Tray On 200°C
  • Turn The Kebabs The Other Side To Brown It Up. Optional: When Done Do Charcoal Smoke (Red Hot Charcoals Lower On Tray Pour One Teaspoon Ghee On The Coal Cover It).
  • Remove On Casserole Then Roll Each Kebab On A Paratha With Sliced Onions Rings.
  • Parathha: Mix Flour And Salt Add Beaten Egg And Oil Then Mix Well, Bind To Soft Elastic Dough And Cover With Cling Film Then Let It Rest For Half An Hour.
  • Make 10-12 Balls, Roll Each Into Big Roti Apply Ghee All Over It And Sprinkle Flour.
  • Fold In Like Japanese Fan, Flip Flap Till You Get One Strip, Now Roll Into Roll Making A Flat Ball, When All Done Keep In Freezer For 15 Mins.
  • Roll This Ball Into Thick Roti And Roast On Tava On Both Sides.
  • Put Enough Ghee And Roast It Till Nicely Browned Up On Both Sides.