cibobook – For Food Lovers

Be a chef at your home!

Lagan K Parathe

on July 27, 2012

Lagan K Parathe

Meaty Delight

The festive goes on and i continue to explore more and more traditionalism in my cuisines and daily menu to celebrate every iftar. Yet another effort for something unique and outstanding, these’ lagan k parathe’  will bring you that. Lagan in Urdu means a pan wide broad mouth which is used in this dish. Just take a pizza pan !

Ingredients:

For Parathe:

-Flour 2 cups

-Oil 3-4 tbsp

-Salt 1 tsp

-Water to knead

For Filling:

-Beef Mince 1/2 kg

-Onion diced 1 medium

-Green chilies 2-3 chopped

-Green onions chopped 3-4 tbsp

-Red chili powder 1 tbsp

-Black pepper crushed 1 tbsp

-Soya sauce 1 tbsp

-Salt to taste

-Oil 3-4 tbsp

-Egg 1

Method:

Preheat oven on 180 degrees Celsius.

Knead the flour into a medium soft dough and leave to rest for at least 30 minutes.

Heat oil and fry onions, when transparent add mince and rest of the ingredients. Cook till mince is tender.

Grease the base of your lagan. Now divide the dough into 3 equal portions. Roll each portion into a very thin flat and spread carefully on the lagan.

Step 1

A very thin chapati like bread, spread into the lagan

Place prepared mince filling over this to make a first layer of paratha.

Step 2

Make first layer by spreading filling

Then again place the thin bread over it carefully as it must be very delicate at this stage so you have to be light handed with this.

Step 3

Prepare for the last layer

After placing this one, repeat the above steps to make a second and final layer. You can always add more layers if you like.

Make diagonal cuts with a knife before egg wash. Apply egg wash with a little oil and orange food color beaten with it.

Step 4

Make cuts before baking

Bake for about 15-20 minutes or until golden brown.

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