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Whosayna’s Parathha Kebab Rolls

Whosayna’s Parathha Kebab Rolls

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 6

  • Kebabs : Beef Mince Meat 1 kgs

  • Egg 1 nos

  • Corriander leaves (chopped) 8-10 nos

  • Salt (as required) 1 pinch

  • Chilli powder 1/2 tsp

  • turmeric powder 1 pinch

  • green chillies 5 nos

  • Onion chopped 1 nos

  • Yogurt 2 tbsp

  • Mint leaves 4-5 nos

  • Cummin Powder 1 tsp

  • Garam Masala 2` tbsp

  • Oil 1 tbsp

  • Garlic Paste 1/2 tbsp

  • Ginger Paste 3 tbsp

  • Cashewnut Powder 3 tbsp

  • Parathha: All Purpose Flour 4 cups

  • Salt 1 tsp

  • Egg 1 nos

  • Oil 1 tsp


  • 01

    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.

  • 02

    Make Long Kebabs And Lay On Tray Then Freeze For One Hour. Bake On Greased Tray On 200°C

  • 03

    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).

  • 04

    Remove On Casserole Then Roll Each Kebab On A Paratha With Sliced Onions Rings.

  • 05

    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.

  • 06

    Make 10-12 Balls, Roll Each Into Big Roti Apply Ghee All Over It And Sprinkle Flour.

  • 07

    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.

  • 08

    Roll This Ball Into Thick Roti And Roast On Tava On Both Sides.

  • 09

    Put Enough Ghee And Roast It Till Nicely Browned Up On Both Sides.



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Pratheeksha Suresh

01 years ago.


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