Recipe by jas kaur
If you like the blend of spices you will love this parantha. It is a good recipe by Sanjeev Kapoor.
- 2 cups whole wheat flour
- clarified butter (for frying) or extra virgin olive oil (for frying)
- 1 tablespoon garlic paste
- 2 -3 green cardamoms
- 1 teaspoon cumin seed
- 1 inch piece gingerroot (chopped)
- 2 medium tomatoes (medium sized n chopped)
- 250 g ground lamb (keema)
- 1⁄2 cup yogurt
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- 1 -2 black cardamom pod
- 2 -3 cloves
- 1 inch cinnamon stick
- 1 -2 bay leaf
- 2 medium onions (chopped)
- 1 -2 green chili (chopped)
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 2 tablespoons fresh coriander leaves (chopped)
Directions See How It's Made
- Sift flour with salt add sufficient water gradually and knead into a stiff dough.
- Cover with a damp cloth and keep aside for 15 minutes.
- Mix lamb mince, yogurt, garlic paste, salt and turmeric powder and keep aside for at least an hour in the refrigerator.
- Heat 2 tbsps oil in a kadai or pan. Add green and black cardamoms, bay leaves, cloves, and cinnamon; sauté for a minute.
- Add cumin seeds and sauté for another minute.
- Add chopped onions and sauté till golden brown.
- Add chopped ginger, red chili powder, green chilies and coriander powder.
- Cook for a minute. Now add chopped tomatoes and cook till the oil separates. Now add marinated lamb mince and cook on medium heat till mince is tender and cooked.
- Stir in coriander leaves.
- Divide the dough in eight equal portions and roll into balls.
- Flatten each ball and stuff with one portion of mince; seal the edges and roll out into a disc of 6-inches in diameter.
- Heat a tawa or a flat pan and cook the parantha, first one side; now flip the parantha. Apply some oil on the roasted side now flip the parantha again and apply oil on the other roasted side. This way both sides will be slightly cooked and basted with oil.
- Roast till golden brown in colour.
- Serve hot!