Braided Paratha Pockets with minced pizza filling
Ingredients for Braided Paratha Pockets with mince pizza filling:
- Pizza sauce as required
- Cheddar cheese grated as required
- Mozzarella cheese grated as required
- Fresh parsley chopped 1 tbs
- Anda (Egg) whisked
- Kalay til (Black sesame seeds)
- Maida (All-purpose flour) 1 tbs
- Doodh (Milk) 1/4 Cup
- Pyaz (Onion) chopped 1/4 Cup
- Shimla mirch (Capsicum) chopped 1/4 Cup
- Black olives 1-2 tbs
- Monsalwa Plain paratha
- Cooking oil 2 tbs
- Beef qeema (Mince) 250 gms
- Lehsan (Garlic) chopped ½ tbs
- Paprika powder ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Dried basil leaves 1 tsp
- Soy sauce 1 tbs
Directions:
- In a searing pan, add cooking oil, and beef mince, and mix well until the tone changes.
- Add garlic and blend well.
- Add paprika powder, black pepper powder, and salt, mix well and cook for 2-3 minutes.
- Add dried basil leaves, and soy sauce, mix well, and cook for 5 minutes.
- Add regular baking flour and blend well for 2 minutes.
- Add milk, mix well and concoct until dries.
- Add onion, capsicum, and black olive, and blend well.
- Allow it to chill off.
- Oil margarine paper with oil and spot plain paratha.
- Make cuts/cuts with the assistance of a blade on both of the more drawn-out sides.
- Add and spread pizza sauce, cheddar cheese, cooked hamburger filling, mozzarella cheddar, and new parsley.
- Begin bringing the highest cut close opposite one another on the other hand.
- Continue onward, and make sure to substitute, Left to right…right to left (makes 4-5).
- With the assistance of the brush, apply egg on interlaced bread and sprinkle dark sesame seeds.
- On the baking plate and spot the interlaced bread.
- Can be put away in a cooler for multi-month.
- Heat in preheated broiler at 180 C for 25 minutes.