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Pizza sauce as required

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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:

  1. In a searing pan, add cooking oil, and beef mince, and mix well until the tone changes.
  2. Add garlic and blend well.
  3. Add paprika powder, black pepper powder, and salt, mix well and cook for 2-3 minutes.
  4. Add dried basil leaves, and soy sauce, mix well, and cook for 5 minutes.
  5. Add regular baking flour and blend well for 2 minutes.
  6. Add milk, mix well and concoct until dries.
  7. Add onion, capsicum, and black olive, and blend well.
  8. Allow it to chill off.
  9. Oil margarine paper with oil and spot plain paratha.
  10. Make cuts/cuts with the assistance of a blade on both of the more drawn-out sides.
  11. Add and spread pizza sauce, cheddar cheese, cooked hamburger filling, mozzarella cheddar, and new parsley.
  12. Begin bringing the highest cut close opposite one another on the other hand.
  13. Continue onward, and make sure to substitute, Left to right…right to left (makes 4-5).
  14. With the assistance of the brush, apply egg on interlaced bread and sprinkle dark sesame seeds.
  15. On the baking plate and spot the interlaced bread.
  16. Can be put away in a cooler for multi-month.
  17. Heat in preheated broiler at 180 C for 25 minutes.