Name: Egg- Kheema Karachi Style Parantha recipe by Shaheda Tabish at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Mutton mince- 1/2 kg; Onion- 1 medium sized (sliced); Onion- 1 medium sized (finely small chopped & sauté); Ginger garlic paste- 1 tbsp; Garam masala- 1 tsp; Salt- to taste; Oil- 6 to 7 tbsp; Water- 1/2 cup; Green chilly paste- 1 tbsp; Egg- 2 (make omelette by adding salt); Parantha sheets- 10

ABOUT Egg- Kheema Karachi Style Parantha RECIPE

Hyderabadis' iftari is incomplete without this delicious paranthas... So it should not be limited only to hyderabad.. Make it widespread..

Ingredients Serving: 4

Mutton mince- 1/2 kg
Onion- 1 medium sized (sliced)
Onion- 1 medium sized (finely small chopped & sauté)
Ginger garlic paste- 1 tbsp
Garam masala- 1 tsp
Salt- to taste
Oil- 6 to 7 tbsp
Water- 1/2 cup
Green chilly paste- 1 tbsp
Egg- 2 (make omelette by adding salt)
Parantha sheets- 10

Instructions

Wash the mince properly and drain it.
In a pressure cooker heat oil, add sliced onions and cook till brown color.
Now add mince, ginger garlic paste, salt, garam masala & green chilly paste. Mix it well and simmer it till mince changes its color.
Now add water and cover the lid. Give it 3 to 4 pressure on a low flame.
When the pressure comes out itself open the lid. If you see water in it, then dry it on a high flame.
Let it be cool. Till then make a small pieces of omelette.
Now add sautéed onions and omelette pieces. Mix them well.
Take a parantha sheet, put some portion of this mixture, and cover it from all sides with egg yolk.
On a heated tawa, place this parantha and cook it from both sides.
Now in hot oil deep fry them one by one.
Cut it into pieces and enjoy it with tomato ketchup.

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