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Chocolate Malt cake

Chocolate Malt cake

Chocolate Malt cake

This cake is a must try …. Do try the recipe , very simple yet too elegant to look at and the taste is simply heavenly !!!

Ingredients :

3 eggs , room temperature
1 cup of caster or powdered sugar
2/3 rd cup vegetable oil + 1/4 th cup butter(room temperature)
1/3 rd cup + 1 tbl spoon , heaped , sour cream
3/4 th cup all purpose flour + 1 tbl spoon corn starch
1/4 th cup malt powder ( you can use Ovaltine or any other malt drink powder)
3 tbl spoon good quality Cocoa powder
1/4 th cup chocolate chips , melted in 1/4 th cup of heavy cream
1 tea spoon vanilla essence
1 tea spoon baking powder
1/4 th tea spoon baking soda

For frosting :

2 stick / 8 oz ( 1 cup) of butter
4 oz / half cup cream cheese
1/4 th cup chocolate chips melted in 1/4 th cup cream
2 tbl spoon cocoa powder
2 tbl spoon malt powder
1/2 cup icing sugar
1 tea spoon vanilla essence

To moist the cake layers:

Chocolate syrup

Other ingredients for decoration:

Chopped chocolate , malted milk balls and nuts


1. Grease and line two 7″ sandwich pans ( pans of same size ) with parchment paper. Pre-heat the oven to 350 FH .

2. Sieve flour , cornstarch , cocoa powder, malt powder, baking powder and baking soda together .

3. Now separate the egg yolks and and egg whites . Beat the egg whites until stiff , that is the beaten whites does not fall from the beater . That is what we call meringue . Now add the egg yolks one at a time and beat well .

4. Beat the oil, butter and sugar until light and fluffy and looks like cream . Add the melted chocolate in it . You can melt the chocolate with heavy cream following double boiler method or just microwave for 30-40 seconds . Then stir in the spoon to melt them completely . The chips will soften if yo u microwave , you have to melt it with the spoon . Add the egg mixture .Beat until incorporated . Add the sour cream and beat until incorporated .

5. Now fold in the flour mixture to the cream mixture in three bathes . Don’t try to put all the flour mixture at once.

6. Pour in the prepared pan evenly and tap the pans few times to release any air bubble. Cover the pans with aluminium foil tent , little higher than the pan , so that when the cake rises , it does not touch the foil tent . This foil tent is to ensure even baking , smooth , even surface and to prevent the crust over the cakes . Bake immediately in a preheated oven for 25- 30 minutes or until a tooth pick inserted comes out clean . The baking time may vary depending on the oven and power system .

7. After taking out from the oven cool the cakes completely . Moist them with milk and chocolate syrup . Now spread the frosting over one cake and cover it with the other cake . Spread frosting over it and cover the whole cake with frosting . Refrigerate for a while until the cream setss. Now add the chopped chocolate and nuts around the cake over the frosting .


Every ingredients should be of room temperature .
Cream the butter and cream cheese . Add the cocoa powder and malt powder , beat .Add the melted chocolate, beat . Add the icing sugar and beat again.


If you don’t have same sized pans . Then don’t mix the baking powder and baking soda with the flour . Divide the batter and divide the bakingpowder and baking soda . Take half of the batter and mix half of the baking powder and baking soda required for the whole recipe . Now bake it immediately . After one cake is baked , take the other half of the remaining batter and mix the remaining baking powder and soda in it and bake .

Make sure the cake pan is completely cooled down before you bake the second batch . 🙂


Memoni Akhni

Memoni Akhni

Memoni Akhni

Memoni Akhni … I believe this is the only biriyani , where we can see the use of turmeric in generous amount .Very spicy and the Memons can’t think of their biriyani without lots of potatoes of course . It is called “akhni” or “yakhni” , because the biriyani is cooked in stock . “Yakhni” means stock or broth . This special type of biriyani is very simple to make , where you put the meat and rice at the same time , in the same pot and cook in the broth or stock .


750 gram beef with bone , cut in big size
750 gram aromatic rice , like kalijeera, basmati
1 tbl spoon ginger , cut in julian or matchstick
2 teaspoon ginger paste
3/ 4 garlic cloves , pounded
2 tea spoon garlic paste
2 small onion , pounded
1/2 ( half) a cup of fried onion or bereshta
1 tbl spoon of red chili powder
1 tbl spoon of turmeric
1 tea spoon of coriander powder
1/2 teaspoon of nutmeg-mace powder
Whole garam masala and spices ( 2 bay leaves ,2 stick of cinnamon . 12 green cardamom pods , 7/8 cloves , 1 tea spoon black pepper , 1 tea spoon cumin/ jeera , 1 tea spoon black cumin / sha jeera , 1 tbl spoon of whole corriander , 1 tea spoon of fennel , 3 black cardamom , 2 star anise)
Salt to taste
Oil + ghee
3 potatoes , cut in big cubes
5/ 6 Curry leaves ( optional)
9/ 10 whole green chilies
2 red jalapenos ( optional)


1. Make a bundle with 1 bayleaf, 1 stick of cinnamon , 7-8 green cardamoms , 2 small black cardamom , 7/ 8 cloves , 1 tea spoon cumin , 1 tea spoon black cumin , 1 tbl spoon of whole coriander , 1 tea spoon fennel , 1 star anise , 1 tea spoon of black pepper . Now Boil the beef in a large pot with this bundle in with enough water and 1 tbl spoon of Julian cut ginger , 2 small pounded onions and 3/4 pounded cloves and salt. We are making the stock . Don’t boil the beef fully . It should be just 70 % done .

2. Now Strain the stock from the beef and save for the latter part of cooking .

3. Heat oil and ghee in a pot , add 1 bay leaf , 4/5 green cardamoms , 1 small stick of cinnamon , 1 small black cardamom , 1 small star anise . Now add the ginger-garlic paste and the fried onion or bereshta . Add little water or you can use the stock you made and fry well , what we call in Bangla “koshano”. Add the chili, turmeric and coriander powder . Fry well adding water little by little . Add the 70% done meat and potatoes . Cook the meat adding water little by little , i.e keep doing ” koshano” . Add the curry patta ( if you like the flavor) . Now add 1 and half cup of stock and cover the pot with lid until the potatoes are almost done .The potatoes should not be fully done , or else they will break apart after the biriyani is completely done .

4. When the water dried out , add nutmeg-mace powder. Add the rice and mix well , add the stock and salt ( careful, the stock has salt too) . Cover the lid . For every cup of rice, you should take 1 and 1/2 ( half) cup of stock .

5. When the water dried out add the green chilies and jalapenos , stir for once without breaking the rice . The more you stir , the more gooey it will be , so don’t stir too much .Keep the biriyani on “Dom” . I use the double boiler technique , where you take a same sized pot like the biriyani pot . Fill the other pot with water and place your biriyani pot over it with lid on . The steam will do the work . The flame should be medium .


1. Try to make the bereshta at home . It definitely makes the difference in taste.

2. Those who are not fond of curry patta , omit it . I , myself , don’t like any curry patta flavored biriyani , so I always omit . 🙂


Atayef- Asafeeri , the exotic Arabic pancake

Atayef- Asafeeri , the exotic Arabic pancake

Atayef- Asafeeri , the exotic Arabic pancake

Atayef is one of the most popular Arabic sweets , a hot favorite during Ramadan ( the fasting month for Muslim) , a folded Arabic pancake , served with Ater ( the syrup) . Asafeeri belongs to the same group , but unlike Atayef , it is not fully folded . One Side of asafeeri is open and filled with cream and the cream part is dipped in grounded pistachio or walnuts . It is not fried like Atayef too . Atayef has a crunchy surface , as it is fried and dipped in the sugar syrup before served . But Asafeeri is soft as it is not fried and usually little smaller than atayef in size .

The filling of atayef is traditionally very simple . There are many options for the filling . Like only nuts, coarsely chopped dried fruits , Nablusi or any other cheese . Sometimes cheese is mixed with fresh or clotted/ canned cream and grounded Mistka ( sugar crystal like things).

This is Atayef ; a half moon shaped:

This is asafeeri , one side open and filled with cream:


For the batter: ( makes about 4 atayef and 7-8 asafeeri together)

1/2 ( half) cup All purpose flour
1/2 (half) cup semolina ( sooji)
1 tbl spoon of milk powder
2 tbl spoon sugar
a pinch of salt
1 tbl spoon oil
1/2 ( half) teaspoon instant dry yeast
1 cup+ 1/3 rd cup Luke warm liquid milk
1 tbl spoon of orange blossom water/ rose water
1 pinch of baking soda


as I have mentioned earlier , there can be various options for the filling . The classic cheese filling is a filling with cheese and cream . There can be dried fruits filling or nut filling . Any filling of your choice . The filling I used is our home made, desi style cheese with cream filling and the interesting part is , I mixed some grounded Misri ( Taal-misri , sugar crystals) with it , instead of Mistka ( arabic sugar crystal). 🙂

Chaana/ cheese
Fresh cream/ canned cream
1 tbl spoon of condensed milk
Little sugar
Grounded Misri

Whip the cream for a while . Mixed with chana , condensed milk , sugar and grounded misri . The Filling must not be runny .So the amount of chaana/ cheese must be appropriate . The filling shoud be stiff. For the atayef mix some coarsely chopped nuts with it .

For chaana:

Boil 4 cups of milk . When it reaches the boiling point . Add 2/3 tbl spoon of lemon juice and stir until the whey separates . Drain out the whey and wash the chaana with running cold water . Squeeze out all the water from chaana . 🙂

For dipping:

Grounded pistachio and walnut

For the syrup:

Half cup sugar
Half cup water
Rose water
Half tea spoonof lemon juice ( to prevent crystallization)

Make a Medium thick ( two thread consistency ) sugar syrup with the ingredients.


1. Make a thin batter with all the ingredients mentioned above except the baking soda . Allow the batter rest for at least 2 hours or until frothy . It’s better to let the batter rest for longer time for better result.

2. Beat the batter again with a spoon before you make the pancakes . Add the baking soda and mix well . The batter should be thin . If needed , you can add 1 or 2 tbl spoon of more water .Heat the pan on medium-low heat and when heated, rub the pan with little oil and drop batter on it using a ladle just like pancakes . Soon you will see the bubbles on it . If the batter is of right consistency, that is thin , there will be small bubbles all over the atayef . But if the batter is thick , the bubbles will not be so .

Here’s the picture of the batter of right consistency:

3. Just cook one side like the pancakes . Don’t turn over . Cook till the bottoms brown and the bubbles on the top appear to have dried out.

4. Now finish making all the pancakes like this. Place the filling and fold the edges with your finger tips . But for asafeeri , don’t fold it fully ,leave one side open and fill the opening with the filling and dip into ground pistachio or walnut.

5. For the Atayef , just before you serve , heat the pan with 1 tbl spoon of butter or oil and fry them a while until bit crunchy . Remove from the oil and dip into sugar syrup . Serve hot !!! Don’t fry the asafeeris. Serve both with ater ( sugar syrup)


1. Try to fold the atayef and asafeeri immediately , or else it will dry out and you will find difficulty to fold them up . So after frying cover them with a wet cloth so that it should not dry out until you are done with all the cakes .


Chicken fried rice

Chicken fried rice

Chicken fried rice

Ingredients :

3 cups Cooked rice , preferably aromatic rice like kalojeera/ chinigura or basmati ( must be 70% cooked)
Chicken 250 gram, cut in thin strips
Ginger Paste 1 tbl spoon
Light Soy Sauce 2 tbl spoon
Fish sauce half teaspoon
Salt to taste
2 eggs, beaten
Chopped veggies
1 small onion, sliced
4/5 green chilies chopped
Tasting salt/ ajino moto 3/4th teaspoon
Sugar , 1 teaspoon
Sesame or any vegetable oil


1. Cook rice , drain out the starch and let it cool . Don’t cook the rice fully or over cook it . It should be 70-80% done .

2. Marinate the chicken with soy sauce and fish sauce and sugar.

3.. In a wok , add little oil and make a big omelette with the beaten eggs . Don’t forget to add little salt in the beaten egg . Cut the omelette in strips .

4. In the same wok add oil and put the ginger paste . Fry for a minute and then add the chicken with the marinade . Fry well . The chicken will be done in few minutes . add the chopped veggies , onion and green chilies . Fry well.

5. Add the rice . Add salt, sugar and ajinomoto . Don’t add too much salt as the sauces contain salt too . Fold with the omelette .
Fry well .

Ready !!!!!


1. You can do this with your leftover rice too . If you have time, for better result ,cook the rice and when cool , put it in the fridge , in normal chamber . Use 4/5 hours later for fried rice .

2. You can use the shredded chicken too . In that case , after frying the ginger paste , add the chicken , then add soy and fish sauce . 🙂

3. You can use shrimp too . For that add shrimp after your chicken is fried well . If you cook shrimp for a longer time , it gets hard . You can substitute shrimp for chicken too . 🙂


Traditional Christmas Fruit cake ( without alcohol )

Traditional Christmas Fruits cake ( without alcohol )

Traditional Christmas Fruit cake ( without alcohol )

Traditional Christmas fruit cake is a cake made with chopped dried nuts and dried and candied fruits soaked in spirits/ alchohol, spiced with various spices, solid and little chewy in texture unlike other butter or pound cake , that has long shelf life and tastes better by the time . That is, it will taste better the next days other than the day it is made !!!!
Christmas Fruit cake is a delicate cake and needs special treatment in making it . I will discuss the important notes at the end of the recipe . Please don’t skip out . Alcohol being prohibited in my religion , substituted it with fruit juice and ingredients like treacle and cake spice are home made, which you can easily get in your pantry . I made my cake spice and the treacle with little improvisation that made the cake taste even better !!!!

The batter for this type of cake is not like regular cake batter . You can’t pour the batter . You have to spoon the batter in the cake pan . The cake is solid in texture and if your batter is not heavy for the dried fruits , they will sink on the bottom .

The temperature being another important factor . You have to bake the cake at low temperature like 325 FH so that the fruits inside should not taste bitter . I am going to discus all these important matters at the end of the recipe ! Please carefully go through those notes . 🙂


*I took the cup for measurement , where 1 cup= 250 ml *

3 Eggs, room temperature
3/4th cup softened butter
3/4 th cup of brown sugar ( you can substitute it with ground jaggery/ akher gur)
2 tbl spoon of treacle ( see the recipe below)
1 tbl spoon of Golden syrup/ corn syrup or substitute can be honey
1 and half cup of all purpose flour + 2 tbl spoon
2 tbl spoon of powder milk
1 tbl spoon of lemon/ orange zest
Baking powder half a teaspoon
Baking soda 1/4 th teaspoon
Cake spice 1 teaspoon ( see the recipe below)
Ginger Powder 1/4 th teaspoon ( optional)
Vanilla essence half a teaspoon
Dried nuts ( almond , pistachio , walnuts ) , candied fruits ( pineapple, cherries), black currant , raisins= 1 cup
Orange juice to soak the dried fruits

Cake Spice :

Nutmeg powder 1/4 th teaspoon
Clove Powder 1/4 th teaspoon
Cinnamon powder 1/4 th teaspoon
Green cardamom powder 1/4 th tea spoon

Mix them together and your cake spice is ready . 🙂

Treacle/ caramel syrup:

2 tbl spoon of sugar
2 tbl spoon + 1/4 th cup of water
1 tbl spoon molasses/ date palm molasses ( khejur gur)

Make caramel with 2 tbl spoon of sugar and 2 tbl spoon of water . When the sugar gets dark red ,add 1/4 th cup pf water .. stir and add 1 tbl spoon of molasses , cook until gets little thick . Cool it down . That’s my improvisation and trust me it tastes better!!!!! But before you use in the cake batter cool it down .


1. Soak the dried fruits , raisins , cherries and black currants in orange juice for at least 3/ 4 hours . Drain out the juice .

2. Pre-heat the oven to 325 FH for at least 20 minutes . Grease and line the cake pan with parchment or butter paper .

3. Sieve the flour along with baking powder, baking soda and mix the dry ingredients like orange zest , cake spice and powder milk with it . Take one fourth cup of flour from it and coat the dried nuts and candied and dried fruits with it . Now mix them with the remaining flour . It will help the fruits not to sink on the bottom .

4. Beat brown sugar and butter together until light , creamy and fluffy . Add egg , one at a time and beat well . Now add the treacle and beat . Add the vanilla essence .

5. Add flour mixture to the egg mixture , in three batches , don’t add the flour all at a time . Fold it with light hand in clock wise motion with a spatula . Over mixing can ruin your cake . Add the honey or golden syrup in it . The batter will not be of pouring consistency . Unlike other cake batter , this batter is heavy . You have to spoon the batter in the cake pan . It will look like this ;

6. Spoon the batter in the cake pan and bake immediately at 325 fh in a preheated oven for 1 hour . After 1 hour check inserting the knife . If the center doesn’t come clean bake for another 20 minutes or depending how clean the knife came . It may take little longer . Sometimes it takes me like 1 and half hour and sometimes it gets done in 1 hour and some extra few minutes . But careful don’t over bake the cake !!!!!!


1. The batter for this type of cake is not like regular cake batter . You can’t pour the batter . You have to spoon the batter in the cake pan . The cake is solid in texture and if your batter is not heavy for the dried fruits , they will sink on the bottom .

2. The temperature being another important factor . You have to bake the cake at low temperature like 325 FH so that the fruits inside should not taste bitter .

3. While baking , it may happen that the top of the cake gets colored soon . In that case cover the pan with an aluminium foil to prevent burning on the top . But don’t do so until the rising is complete .


Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

This Japanese style chicken cutlet needs very few ingredients , but the taste is so good .


For Marinade:

Chicken breast , 1
Black pepper 1 tbl spoon
Lemon juice 2 tbl spoon
Salt to taste

Other ingredients:

1 beaten egg
Flour mixed with chili powder to coat the chicken
Breadcrumbs ( preferably Panko, Japanese style breadcrumb)

Oil to fry


1. Flatten the chicken breast with a kitchen hammer or the rolling pin . Prick the breast with fork . Marinate the breast with lemon juice, black pepper and salt .

2. Roll in the flour mixture . Dip in egg and then coat very well with the breadcrumb.

3. Heat oil in a pan and fry the chicken breast on medium low heat . Take enough oil . Fry each side well , so that the center gets well cooked .

Serve hot !!!!!!


Gola Kabab/Lola kabab

Gola Kabab/Lola kabab

Gola Kabab/Lola kabab

Gola or Lola kabab, a kind of rolled meat ball , are originated in Kandahar, Afganistan by the Poshtuns ; but it’s incredible softness and melt-in- mouth kind made it so popular , even beyond the boundary of it’s origin . The shape of the kabab resembles to that of the cannons or “gola”s , that is why it is named gola kabab. Gola kababs can be pan fried in a very little oil or can be grilled on charcoal or even baked and broiled in a oven . When grilled on charcoal , the golas of minced meat are put around the skewer , tied around with a thread , because unlike boti or sheekh kabab , only minced meat are used and if they are not tied with thread , the kabab may fall apart . For gola kabab , not only minced meat is used , the meat should be double minced , i.e, the mince meat will be beaten / blended again with spices before they are put on charcoal or pan fried . 🙂 Many uses binding agent like egg or besan( gram flour) in the recipe, but trust me , you won’t get the authentic taste if you use those binding ingredients . The kababs tend to fall apart and that’s the beauty .

There are some very important notes to be remembered for the perfect gola kabab . I will discuss them at the end of the recipe.


Ingredients to be mixed with mince:

Minced Beef 2 cups ( 1cup= 250 ml)
Ginger , grated 2 and half tea spoon
Garlic grated 1 tea spoon
Raw papaya , grated 2-3 tbl spoon
Chopped onion 2 tbl spoon
Fried onion ( bereshta) 1/4 th cup
Chopped green chili
Chopped mint 2 tbl spoon
Chopped cilantro 1 tbl spoon
Ghee 1 tbl spoon
Salt t o taste

Other ingredients:

Special Masala
Yogurt 1 tbl spoon
Cinnamon Powder 1/4th tea spoon
Nutmeg Powder 1/4th teaspoon
Charcoal Smoke of one charcoal

Special Masala:

Jeera 1 tea spoon
Whole coriander 1 teaspoon
Black pepper 1 teaspoon
Cloves 5/6
Fennel half teaspoon
All spice/ kabab chini 2/3
Star anise , half of one
Black cardamom, half of one
4/5 green cardamom
Dry red chili 2/ 3
Mace half a teaspoon

Grind them together into a fine powder . We need all , the whole quantity for this recipe . I skipped one spice, which is known as “filfil daraj” or long pepper , since I couldn’t find them in my nearby grocery . If you get them, take only 1 in this masala.


1. Put the minced beef in a food processor or blender with all the ingredients mentioned in “ingredients to be mixed with the mince”. Don’t add any water . beat / blend well .

2. Add 1 tbl spoon of yogurt and special masala in it . Don’t take the water of the yogurt . try to drain out the water from it before adding with the mince .

3. Smoke the mince with charcoal for five minutes . For that lit the charcoal very well , place it in a small bowl and put that small bowl on the mince . Then add ghee to the charcoal to create the smoke . cover the bowl with a lid and smoke the mince for 5 minutes.

4. Shape the kababs And keep it in the refrigerator for at least 24 hours . Don’t put them in the deep chamber. Keeping them in refrigerator for a longer time will help the kababs to get firmer and also the spices will get into very well .

For the grill

5. For Pan frying , take a little oil to fry . At first , fry them on medium low heat for 10 minutes then increase the heat and fry another five minutes . Don’t over fry or else the meat will get tight . Be vary careful while flipping over . Try to flip one by one carefully , otherwise they may fall apart .

You may bake the kababs in oven for 15 minutes at 375 FH and then broil another 5 minutes or until done .


1. Don’t wash the mince . So before making the keema or mince , wash your meat well . There should be no water in the mince .

2. I used grated ginger, garlic and papaya to avoid extra water .

3. The kababs tend to fall apart , so fry them gently . Don’t try to turn them over again and again . After taking them out from the oven , take out the skewer carefully , or else u may end up with broken kababs. If you are afraid of broken kababs , you may tie a thread around the kabab before frying and grilling .





My mom is an amazing cook. She had so many recipes of her own but to us never appeared to be “special” as we grew up eating those and thus making them very ordinary ; well,until I started taking interest in cooking . My mom used to make a paratha , which is deep fried and goes so well with kababs and curry, which after a long time , I came to know to be “poori-paratha” . My mom never used this term , but after I had this in a Pakistani restaurant , named as Poori-paratha, I realized , what a great cook my mom is !!!!!!!!!!!

Poori-Paratha is a paratha , deep fried like pooris. They are much thicker than luchi or even poori . My version is quite a bit different as I made them layered . so now, let’s move on to our recipe .


Maida/ all purpose flour 1 cup
Oil 2 tbl spoon
Water/ Milk,enough to make a dough
Baking powder , half a teaspoon
Semolina 1 teaspoon
Sugar 1 teaspoon
Salt to taste

Other ingredients:
ghee 2 tbl spoon
Flour 2 tbl spoon
Oil to deep fry


1. Combine all the ingredients and make a medium soft dough . Knead very well . The more you knead , the better your poori paratha is . Rub the dough with oil and cover it with a wet cheese cloth for at least half n hour .

2. After half n hour , the dough would be very strachy . Now take 3 balls from the dough .

3. Roll each dough with oil . Don’t take any extra dry flour to roll them out . Roll them with oil as thin as possible .

4. Make a paste using 2 tblspoon ghee and 2 tbl spoon flour . Rub the paste over the roti .

5. Fold them lengthwise and then again rub the ghee-flour paste .

6. Now fold from other two ends and shape it as a square .

7. Roll them with oil into a square paratha . It sould not be too thick nor thin like luchi or poori . A little thicker than usual poori .Don’t use any flour rolling them out . They should be rolled on oil only .

8. Deep fry and serve with kabab, curry or enjoy them even as it is . 🙂


Coin Paratha/ Kerala Paratha/Malabar Paratha/ Jelebi Paratha


Coin Paratha or Kerala or Malabar or Jalebi paratha origined in Kerala, is very similar to North Inidian Lachcha paratha. The only difference being it to be more layered , flaky and crisp .


For the dough:

All purpose flour 1 cup
Sugar 1 teaspoon
Ghee 1tbl spoon
Milk or water ( room temperature)

For layering :



1. Make a medium soft dough by flour, salt , sugar and milk or water . Knead very well . The more you knead, the better is the out come . Now add 1 tbl spoon of ghee into the dough and knead again very well . After a good kneading , rub the dough with oil or ghee and cover it with a warm cheesecloth for half n hour . The dough should be very smooth and glossy.

2. After half n hour , the dough will be softer and very stretchy. Now make small balls from the dough and knead the balls . Working with one ball at a time , roll the ball into a thin roti or disk . Rub some ghee and dry out the ghee applying flour. keep aside.



3. Make at least five roti like this and on each roti rub ghee and dry out the ghee with dry flour .


4. Stack the roti together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big thin roti.


5. Cut the roti in strips.


6. Fold the strip and roll , then put this roll on another strip ; take at least 3 strips to make one paratha . If you want to make bigger size or more layered , you may take more strips for one paratha.



7. Rub some ghee on your rolling pin and also on the rolling board . Press them a little and roll them into paratha .



8. Heat the pan and fry the parathas first without any oil . After frying all of them without oil , fry them with oil or ghee on medium low heat until golden and crispy.




Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Today’s post is all about keema parathas and they are made in various shapes. Specially I will demonstrate on round and square shapes . The filling I took today , is left over chicken pieces. Instead of throwing or gulping down , you can turn these left overs into a delicious filling . :)_

Filling Recipe:

Shredded chicken
Chopped Onion
Chopped green chilies
Chopped cilantro and mint
Chopped capsicum ( you can add more veggies like carrot , green peas , sweet corn etc)
Cottage cheese ( Optional)

Heat oil and add chicken pieces and veggies . Fry for a while add the chopped onion, green chiles and chopped mint and cilantro . Add the cheese . Turn off the stove . The onion will be half done with the heat the chicken already got . The half done onion will give an extremely nice flavor .. 🙂


Basic Parata dough:

For the basic Paratha dough:

This quantity is for two parathas:


All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)
Cream cheese ( to rub over the paratha, this is optional)


For the dough , mix maida, baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy. You can make two round ball from it .

Now let’s come to the shapes:

Classic Round Paratha:

1. Roll the ball into a disk. Apply some ghee and dry out the ghee with some dry flour.


2. Put some filling over it .


3. Now seal the edges of the paratha with your finger like this and it will form the shape of a ball.



4. Gently roll out the ball with some loose flour . Press your rolling pin gently to make sure the filling doesn’t come out.



5. Heat the pan and fry them without oil first like roti/ chapati . Now add ghee or oil and fry on medium heat until crispy .. 🙂



Keema paratha with joining two separate paratha:

If you find rolling stuffed ball bit difficult, this method is for you . In this case ,

1. You have to roll two different paratha separately and roll them thin.

2. Rub some cream cheese over one paratha . You may add ghee too instead of cream cheese. Put some filling over a paratha.



3. Cover the paratha with another paratha you rolled out . Seal the edges tightly with the help of cream cheese .



4. Fry them on a heated pan without oil first then add ghee and fry them until got crispy in texture.



Square Shaped Keema Paratha:

1. Roll the ball into a disk or roti . apply some cream cheese or ghee . Put some filling over the disk.


2. Now take one side and fold inwards to the center. Fold again from the opposite side.


3. Now fold from the other two ends .



4. Roll them out to a larger size .


5. Heat the pan or tawa and fry the paratha without oil first. Then add ghee or oil and fry until crisp. 🙂



1. If you want to fry a larger batch , first fry them all without oil , then start frying on ghee or oil one by one . 🙂

2. If you want to make a triangle shape , you may check our Triangle stuffed paratha .

3. You can make them ahead of time and store them in the deep chamber of your refrigerator just like frozen parathas . Just fry them without oil and let them completely cool down . TRhen wrap them with aluminium foil or cling film and store in the deep chamber. After taking them out from fridge , fry them on heated tawa without oil first until they got soft . Now add the oil or ghee and fry on medium heat until crispy . 🙂