Baida Roti – Rangooni Kheema Paratha

Wash the mutton mince properly and completely drain the water. Heat pot and add mince to it. Add Ginger Garlic paste, green chili paste, salt and 2 cups of water.

Cook until mince is properly done and water is completely dried out. Lastly, add cumin seeds powder, garam masala, and black pepper to it and mix it well. Keep it aside to cool.

To make the dough take a bowl and add maida to it. Add 1 tablespoon oil and salt to it. Add water gradually to make a soft dough.

Now roll a big roti from the dough about 6-8 inches. Shift the roti on a hot skillet. Put a good quantity of cooked mince over the center of the roti. Put 1 tablespoon of chopped onions over it.

Beat an egg and pour it over the mince and mix with a spoon or hands. Or else you can directly take an egg along with york and pour it over the mince and mix it with hands.

Fold the ends of the roti towards the center to form a rectangular or square shape. Put a good quantity of oil around the stuffed roti and let it fry on low flame. Change the sides with the help of a skimmer. Pour oil over the upper side with the help of a skimmer. Cook until golden brown.

Take it out on a serving plate and cut it into 6-8 pieces with a knife. Your Crispy Keema Baida Roti is ready to serve. Serve it with Sliced onions, lemon and Mint leaves for best taste or Mint Chutney.