CHICKEN KEEMA POROTTA/PARATHA

CHICKEN KEEMA POROTTA/PARATHA

INGREDIENTS

WHEAT FLOUR- 2 CUPS
CHICKEN KEEMA /MINCED MEAT - 200 G

CARDAMOM- 4
CLOVES-4

ONION- 1; FINELY CHOPPED
GARLIC - GINGER PASTE- 2 TABLESPOONS

RED CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1 TABLESPOON

LEMON JUICE-1 TABLE  SPOON

SALT
OIL
GHEE

PREPARATION

PREPARE A SMOOTH DOUGH WITH WHAT FLOUR, 1 TABLESPOON OIL, SALT AND WATER

HEAT OIL IN A PAN
FRY CARDAMOM AND CLOVES

FRY ONIONS

ADD GINGER-GARLIC PASTE, POWDERS AND LEMON JUICE

NOW ADD CHICKEN KEEMA, SALT AND WATER

COOK TILL THE CURRY DRIES

NOW MAKE BALLS FROM DOUGH

FILL EACH BALL WITH A PART OF CHICKEN KEEMA MASALA
PRESS LIKE CHAPPATI

NOW FRY IT IN  A HOT TAVA
TILL LIGHT BROWN ON BOTH SIDES

APPLY GHEE/ OIL