Tuesday, June 12, 2007

Bread Recipes

Mooli Paratha


Mooli 1 kg
Salt 1 tsp
Chopped green chilies 1 tsp
Red chilies 1 tsp
Garam masala 1 tsp
Atta and Ghee


Peel and grate the mooli, mix all the seasoning make two small balls (paera) make and roll out the roti, stuffed with mooli, fry out on both sides. Serve with ghee and raita.

Baisun Roti Paratha


1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chilli powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
oil for frying.


Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

Serve with yogurt or Raita
Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Garlic Bread

French bread, cut into slices 1
Garlic paste 7 tbsp
Chilli powder 1 tsp
Butter 12 tbsp
Cheese, grated
Salt to taste


In a saucepan, heat butter and fry garlic on low heat, add chilli powder and salt, fry till light brown in colour. Spread this mixture on each slice. Sprinkle some cheese on top. Wrap in aluminium foil, leave the top open and bake in a preheated oven at 200°C, till golden brown and crispy.
Serves: 4 people
Preparation Time: 15 minutes
Cooking Time: 20 minutes

2 cups flour, whole wheat
1 teaspoon salt
Water for mixing
Ghee or Oil for frying

For Filling - 4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped


Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves.
Mix well. Divide into 6 portions.
Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.
Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
Serve with yogurt or Raita.
Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Keema Paratha


6 cups white flour, maida
6 teaspoon milk powder
1 cup evaporated milk
6-7 teaspoons sugar
200 grams oil or margarine
2 teaspoon baking powder
3 teaspoon yeast
1 eggs
1 kg meat, mince (Keema)
1 tablespoon ginger paste
2 teaspoon red chili powder
1 teaspoon salt
1.5 teaspoon garam masala powder
2 tablespoon anardanna, ground
1 teaspoon coriander seeds ground
2 medium onion, finely chopped
4-6 green chilies
1/2 cup coriander leaves, chopped


Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes
With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
Lightly grease several baking sheets.
On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
Remove the nan from the baking sheet and serve at once.
Serve with yogurt and mint chutney
Roll out into flat round shape and make sure it is as thick as a pizza's crust.
Bake in oven at 350' and take it out when it is light brownish color.

Serves 6 people - Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Kabab Paratha Rolls


Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp


Marinate with all given ingredients make kababs and bake for 30 min at 200 C, dum of charcoal and deep it aside. Make paratha and fill it with kabab, onion rings and imlee chutney. Roll out the paratha; serve with green chutney or imlee ki chutney.


Fred Smilek said...

i have been looking for how to cook a particular pakistani bread that uses garlic, i hope this recipe is it

Fred Smilek is the acting president of the Society to Save Endangered Species. It was founded two years ago by Fred Smilek along with his two best friends Charles and Jonathan. http://www.fredjsmilek.com

Indian Recipes said...

We call Keema Paratha as Birhayeen in India!
Tastes really delicious!
Thanks for the recipe.
I love your blog.

pakistani mom said...

Thanks, I tried the garlic one and it was delicious! I wonder which one to try next? So many choices! Thank you!

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Many of my Recipes R copied by people, who R displaying my recipes & my pictures without permission & without showing my name, pretending my recipes as their own. This site is using my recipes in almost all its links. Check the links below using my Recipes & many more:-
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(Shahjahani Biryani, Hyderabadi Chicken Biryani)
http://www.pakistanifoodrecipies.com/?page_id=922 (Prawn Curry Masala)
(Dahi Wali Hari Mirch)
(Habshi Halwa)
http://www.pakistanifoodrecipies.com/?page_id=1152 (Hot n Spicy Pizza, Chicken Pizza)
http://www.pakistanifoodrecipies.com/?page_id=788 (Chicken Alakeer, Bihari Kabab, Dum k Kabab....)
(All most all recipes in this link r mine from chicken Drumettes, chicken Pizza ....... to )

Another site & many more sites R using my recipes & pictures without my permission, without displaying my name. I tried to comment, but no use.
All recipes titled Paki & Pakistani recipes are mine:-


(I tried to comment, but no use, in response they change some pictures, but not all of them).

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