Crispy Puri Paratha Recipe

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available in all roadside restaurants and restaurants in Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

                                

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Parath. a

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

                     

Now start kneading the dough by adding water little by little to a soft dough.

              

Apply a little oil over the dough and leave it to rest for around 2 hours

                  

Cover the dough with plastic cling wrap or a kitchen napkin.

            

Meanwhile, in a small bowl, take plain flour and ghee

                  

Mix them together very well and set them aside.

             
                     

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

                   

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it

                    

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

             

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

              

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size

Meantime heat the oil or ghee in the wok.

              

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

                     

Puri paratha is cut into four pieces. 

              

Now transfer to the serving plate.

               

And serve with tea, kababs, or barbecue items 

           

Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

                                      

Calzone Pizza Recipe | Stuffed Pizza

Calzone Pizza Recipe || Stuffed Pizza   || How to Make Calzone Pizza with step-by-step photos and video.

Calzone pizza is a delicious Italian dish originating from Naples. It consists of a flaky, golden-brown crust that is folded into a crescent shape and stuffed with various fillings and cheese. While it shares similarities with pizza, it is not the same. In my first attempt at making a calzone, I used minced meat filling combined with a creamy white sauce, and I’m happy to report that it turned out successfully. You can customize your calzone with a variety of fillings, including vegetables, chicken, beef, and mutton. To give my calzone a spicy kick, I added red chili powder. While traditional Italian pizza typically uses paprika, I opted for red chili powder to suit my taste. Feel free to adjust the spice level to your preference!

                                       

My Latest Video Calzone Pizza Recipe:

I have already shared homemade pizza dough and pizza sauce recipes in my previous post. As well as you can also check out mince stuffed burgers, Afghan flat naan, chicken bread rolls, and chicken stuffed buns. read

Tips for making Perfect Calzones:

1. The part of this calzone recipe that requires the most skill is making the dough. Our homemade Pizza Dough recipe is our tried and true method and has all the instructions you need to break down making pizza dough at home.
2. Fully sauté the mince before filling. Make sure to sauté your mince before filling the calzone. Sautéing the mince releases most of its liquid, so you won’t wind up with a soggy calzone.
3. Don’t overstuff it! When filling a calzone pizza, add less cheese and mince filling than you think you’ll need. An overstuffed calzone will start oozing in the oven, and the crust will get soggy. Overfilling it will also make it tougher to crimp the edges of the calzone closed and will make the whole process incredibly messy (it’d still be delicious though!                                

If you have tried this Calzone Pizza recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first knead the pizza dough and let it rise for an hour. Follow the best homemade pizza dough. 

                                                               

"Gather all the required ingredients and prepare them accordingly."

                                

Take a saucepan and add butter. Heat it on a low flame until the butter is melted. Once the butter has melted, add chopped garlic and sauté it on a low flame for a minute. 

Then pour in milk, followed by cream and cheese. Stir everything well on a low flame until everything is incorporated. Remove it from the flame. Your white sauce is ready! You can keep it aside for later use.

                                         

Take another pan or pot and add oil. Heat it up and then add chopped onions. Sauté them for 3-4 minutes on medium flame until they become translucent. Now add the mincemeat and fry it with the onions until the water dries up.

Add the powder and spices, mix well, and then add the herbs. Keep mixing on low-medium flame while adding mushrooms and white sauce to the mince.

           

Stir to combine well.
                                         

Allow the minced meat to cook on medium flame until

the oil is absorbed. Separates. Then, add flour to the meat and stir well to combine. The filling is now ready to be set aside.               

                 

                                   

Punch the dough to remove excess air, shift it to the working surface, dust the flour_knead the dough again for 2-3 minutes, and divide into equal portions. Then give it a ball shape.

                           

Take one dough ball and place it on a floured surface. Gently press the dough ball and then roll it until it becomes a round shape of around 5-6 inches in diameter. Use a fork to pierce the roti to prevent it from puffing up. Next, apply pizza sauce on one half of the dough circle.

Add the mince filling mixture, cheese, black olives, and a pinch of oregano to the same half of the dough. Be sure to leave about ½ inch of space around the edge of the dough.

                        

Fold the dough in half to form a half-moon shape, crimp the edges with a fork, and transfer the calzone to the baking tray using a spatula. 

                                                  

Repeat the same process for all three calzones, and place them on the baking tray. Cover the tray and allow the calzones to rise for an additional 20 minutes. In the meantime, preheat the oven to 200°C. 

Brush the calzones with a milk wash and then make small slits with a sharp knife. Bake the calzones at 200°C until they are golden brown, which should take around 20-25 minutes.

                 

                         

Remove calzones from the oven and spread butter on top.

Cover with a kitchen napkin and let sit for 5 minutes.        

                                               

After allowing it to cool, slice the dish from the center to reveal a cheesy, golden-brown, flaky crust.

                                              

                                              

Transfer to the serving plate.                                                                                                                                     

Serve with French fries and ketchup.p