Pakistani
Salan paratha
Yesterday's thick curry or keema folded into crisp parathas.
- 25minutes
- 3servings
- 417kcal each
- 13gprotein
Ingredients
The amounts here and inside every step follow this number.
- Whole wheat flour 263 g
- Ghee 2¼ tbsp
- Onions ⅓
- Yogurt 113 g
From the cupboard
- Leftover salan or keema, about 1 cup
- Salt, a pinch for the dough
- Water for the dough, about ½ cup
- Dry flour for rolling
What you will need
Frying pan, Mixing bowl (dough), Rolling pin, Tawa, Fork to shred
Method
-
1
Knead the dough 8 min
Knead the atta with a pinch of salt and water into a soft dough. Cover and rest.
In this step
- Whole wheat flour263 g
Ready when: Soft, smooth dough.
-
2
Dry the salan 6 min
Put the leftover salan in the pan. Take out any bones and shred large pieces with a fork. Cook on medium, stirring, until all the gravy dries up.
Ready when: No liquid in the pan — wet filling tears the paratha.
-
3
Cool and add onion 5 min
Spread the filling on a plate to cool, then mix in very finely chopped onion.
In this step
- Onions⅓
Ready when: Filling is cool to touch.
-
4
Stuff and roll 8 min
Flatten a dough ball, place a spoon of filling in the middle, close the edges and flatten. Dust with flour and roll gently.
Ready when: Round paratha with filling inside and no holes.
-
5
Cook until crisp 12 min
Cook on a medium tawa 1 minute per side, then add ghee to both sides and press the edges until crisp. Serve with yogurt.
In this step
- Ghee2¼ tbsp
- Yogurt113 g
Ready when: Golden-brown and crisp.
Cook Salan paratha from what you already have.
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