Ceylon parotta with keema stuff

I'm excited to share this recipe which is one of my favourites. Ceylon parotta is also known as the veechu parotta. I don't wanna waste time by describing more... Let's move on to the recipe.

PREPARATION :15 MINS

COOKING TIME: 30 MINS

TOTAL                 : 45 MINS

INGREDIENTS 

• 1 cup all-purpose flour (maida)
• Salt a pinch
• Water as required 
• Cooking oil

For stuffing 

• 3 Eggs                            
• 100 gm Keema                        
• 2 Onions                       
• 1 Tomato
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder 
• 1/2 tsp Red chilli powder
• Salt to taste
• 1 Cinnamon                  
• 1 Cardamom.                
• 1 Cloves.                         
• Coriander leaves  

To make dough

   Mix all purpose flour, salt and water to make a dough

To make filling 

 Take one pressure cooker and add some oil

                        Add dry spices

      Add onion and saute for some time

      Add keema and saute for 2 mins

      Add ginger garlic paste & saute for 1 min

Add tomatoes and coriander leaves and all spices and salt

Saute for sometime and add some water 

 close the cooker. Give up to 3 whistle 

Parotta preparation:

      Divide the dough into 3 equal parts

      Take the dough and start rolling. Be careful while rolling it must thin not thick 

      Roll big thin layer and put it on tawa 

 

      Flip it to the other side and add beaten egg on it

      After that keep keema stuff in the middle of it and close the parotta from one side as shown in pic

                    Fold from another side

        Now fold bottom and add little oil and cook from both side 

        Delicious Ceylon parotta with keema stuff is ready to eat. 

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