- 1 Egg
- ½ tsp Salt
- Oil for frying
- 4 tbsps Curd
- 250 gms Flour
- ½ tsp Baking powder
- 2 tbsps Oil
- 2 tbsps Curd
- 1 tsp Lemon juice
- 1 tsp Ginger paste
- ½ tsp Garlic paste
- ½ tsp Chilli powder
- 1 tsp Cumin powder
- ½ tsp Garam Masala
- Salt according to taste
- 1 tsp Coriander powder
- 250 gms Minced Mutton
- 2 Onions, finely chopped
- Sieve flour, baking powder and salt together.
- Add curd and the beaten egg. Knead to a soft dough, adding lukewarm water, if needed. Cover and keep aside for 3-4 hours.
- Marinate the minced mutton with all the ingredients except lemon juice and oil for 1 hour.
- Heat oil in a pan, add mince mixture and stir fry over a medium low heat.
- After the mince is browned and nicely done, add enough hot water to cover the mince. Cover and cook till done. Evaporate excess water, if any.
- Add lemon juice and remove from fire.
- Divide the dough into 16 portions and the mince into eight portions.
- Roll two portions of the dough into circles. Spread one portion of the filling over one and cover with the other. Moisten and press the sides. Roll once more a little. Prepare all the bhaturas in the same manner.
- Heat enough oil in a pan for deep frying. Fry one parantha at a time over medium heat till brown.