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Preparation Time : 30
Cook Time : 30
Total Time : 60
Kebabs: 1 kg Beef Mince Meat 1 Egg few Corriander leaves (chopped) Salt (as required) 1/2 tspChilli powder pinch of Turmeric powder 5 Green chillies 1 Onion chopped 2 tbsp Yogurt few Mint leaves 1 tsp Cummin powder 1/2 tsp Garam masala 2 tbsp Oil 1 tbsp Garlic paste 1/2 tbsp Ginger paste 3 tbsp Cashewnut powder Parathha: 4 cups All Purpose Flour 1 tsp Salt 1 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.
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