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
Directions:
- In a wok, add cuisine oil painting, onion & sauté until translucent.
- Add funk hash & mix well until it changes color.
- Add gusto garlic paste & blend well.
- 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.
- Add fresh parsley, cover & chef on low honey for 4- 5 twinkles.
- Take it out in a coliseum & let it cool fully.
- Add tomato, and spring onion, mix well & set away.
- Take out 1 paratha & keep the rest of them in the freezer incontinently.
- 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).
- Add funk filling in the center of the dough & make a space in the center of it, add egg & whisk slightly.
- Now flip two contrary sides of the dough, apply water with the help of the encounter & flip the two remaining sides.
- On the griddle, add cuisine oil painting, toast it & shindig paratha pockets on medium honey from all sides until golden brown( makes 8- 10).
- Serve with tea & raita or tomato ketchup!