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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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Plz do try it and comment to me and also share with your friends 


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