View Full Version : PARATHAS --- Shahi Paratha,KHEEMA PARATHA...ETC...

12-12-2003, 02:24 AM
Shahi Paratha


1 cup wheat flour
500 gms minced meat
2 eggs, beaten
1 onion, chopped
1 tomato, chopped
5 green chilies, chopped
1 tbsp ginger-garlic paste
Few coriander leaves, chopped
2 tbsp oil
2 tbsp ghee
Salt and red chili powder to taste


1.To the flour add some water and knead into smooth dough.
2.Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
3.Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
4.Add tomatoes to the egg and also salt and make two omelettes.
5.Take two portions of the dough and make two thin chapaties.
6.On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
7.Top this with the next chapati and press the edges of the two chapaties tightly.
8.In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.

Serves: 2
Preparation time: 40-50 minutes

12-12-2003, 02:26 AM
Kheema Paratha


500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
A pinch of turmeric
75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-garlic paste
Salt to taste


1.Boil the kheema in salted water until it is tender.
2.Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes
3.Add chopped coriander leaves and remove from heat. Keep aside.
4.Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
5.Then make small balls from the dough, roll into thin triangle shaped chapathis.
6.In the middle, place kheema curry and spread till end. Place another chapathi over this and close the edges by pasting using beaten egg.
7.Fry these parathas over flat pan on both sides until golden brown using oil .

Serves: 6-8
Preparation time: 45 minutes

12-12-2003, 02:44 AM
Egg Paratha


8 eggs
500g wheat flour
1 tsp chili powder
Salt and pepper to taste
Ghee (butter) for frying


1.Beat two eggs well and keep aside.
2.Mix wheat flour with salt and knead to a smooth dough. Divide the dough into small balls.
3.Roll each ball into paratha shape and place on a flat pan.
4.Pour the beaten eggs on paratha, sprinkle salt, chili powder, pepper powder and spread through out the paratha. When the eggs get boiled, turn the paratha and fry with ghee on both sides until golden brown.
5.Repeat with the other balls and fry them with ghee.
6.Serve hot with any gravy curry.

Serves: 4-6
Preparation time: 30-40 minutes

12-12-2003, 02:51 AM
Omelette Paratha


For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
Water to knead
Oil for shallow frying

For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well.
Heat oil in a pan and pour the egg mixture into it. Make an omlette. Chop into very bits and cool.
For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappattis.
Place a portion of the filling in the centre. Gather the edges of the chappattis from all sides so as to cover the egg mixture. Press to seal.
On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until light brown.

Serves: 2
Preparation time: 45-50 minutes