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Arabic Paratha Pockets


Arabic Paratha Pockets

Ingredients Paratha

  • Dried oregano ½ tsp
  • Sumac powder ½ tsp
  • Fresh parsley chopped 2 tsp
  • Tamatar (Tomato) deseeded & chopped 1 medium
  • Hara pyaz (Spring onion) chopped 1 Cup
  • Monsalwa Plain paratha
  • Anda (Egg) 1
  • Cooking oil 1-2
  • Cooking oil 3-4 tbs
  • Pyaz (White onion) chopped 1 medium
  • Chicken qeema (Mince) 500g
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
  • Lal mirch (Red chili) crushed 1 tsp


  1. In a wok, add cuisine oil painting, onion & sauté until translucent.
  2. Add funk hash & mix well until it changes color.
  3. Add gusto garlic paste & blend well.
  4. Add red chili grease paint, cumin seeds, swab, coriander seeds, red chili crushed, dried oregano, and sumac grease paint, mix well & cook for 2- 3 twinkles.
  5. Add fresh parsley, cover & chef on low honey for 4- 5 twinkles.
  6. Take it out in a coliseum & let it cool fully.
  7. Add tomato, and spring onion, mix well & set away.
  8. Take out 1 paratha & keep the rest of them in the freezer incontinently.
  9. Place the plain paratha on a clean working face, sprinkle dry flour on both sides of the paratha & let it thaw for 20 seconds & roll out as thin as possible with the help of a rolling leg( sprinkle dry flour if needed).
  10. Add funk filling in the center of the dough & make a space in the center of it, add egg & whisk slightly.
  11. Now flip two contrary sides of the dough, apply water with the help of the encounter & flip the two remaining sides.
  12. On the griddle, add cuisine oil painting, toast it & shindig paratha pockets on medium honey from all sides until golden brown( makes 8- 10).
  13. Serve with tea & raita or tomato ketchup!

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