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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour in large bowl. | 2. Add 1/3 cup of the water all at once; work it into the flour, using your hand. | 3. Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough. | 4. Gather dough into a ball; place on lightly floured work surface. | 5. Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes. | 6. Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes. | 7. (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes. | 8. Reduce heat to medium-high; add ground beef. | 9. Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes. | 10. Stir in flour, lemon juice, and optional salt and coriander until well combined. | 11. Remove from heat; let cool completely. | 12. (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions. | 13. Roll dough into a rope about 8 inches long; cut into 8 equal pieces. | 14. Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand. | 15. Place one portion of filling in center of round. | 16. Bring edges of dough up over filling to enclose it completely; pinch to seal. | 17. Press lightly but firmly to flatten into patty. | 18. Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick. | 19. Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch. | 20. Keep covered with plastic wrap. | 21. Heat dry heavy medium skillet over high heat for 3 minutes. | 22. Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes. | 23. Turn over; cook until second side is spotted with brown, about 1 minute. | 24. Brush surface or paratha with oil. | 25. Turn; brush second side with oil. | 26. Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes. | 27. Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel. | 28. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
water	2/3	cup		0.0	0.0	0.0	0.0
beef	12	ounces	ground	673.5839	0.0	66.0657	43.3067
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
green chili pepper	2	tablespoons	cored seeded chopped	7.5	1.7738	0.375	0.0375
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
purpose flour	1	tablespoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
salt				-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.