Potato & Minced Meat Paratha Pockets Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and sauté chopped onions and minced garlic until they turn golden brown.
• STEP 2.Add minced meat to the pan and cook until it is browned and cooked through.
• STEP 3.Add turmeric powder, red chili powder, garam masala, and salt to the minced meat. Mix well.
• STEP 4.In a separate pot, boil potatoes until they are soft. Mash the potatoes and set aside.
• STEP 5.Combine the mashed potatoes and cooked minced meat mixture. Mix well.
• STEP 6.Prepare the paratha dough by mixing whole wheat flour, oil, and water. Knead until smooth.
• STEP 7.Divide the dough into small balls and roll each ball into a small circle.
• STEP 8.Place a spoonful of the potato and minced meat filling in the center of each dough circle.
• STEP 9.Fold the edges of the dough to seal the filling and roll it into a paratha shape.
• STEP 10.Cook the paratha pockets on a hot griddle with a little oil until they turn golden and crispy on both sides.
• STEP 11.Serve the Potato & Minced Meat Paratha Pockets hot with yogurt or chutney.

Cooking Tips

• You can add chopped green chilies or chili flakes to the filling for a spicier version.
• Make sure to seal the paratha pockets properly to prevent the filling from leaking out while cooking.
• You can make the paratha pockets in advance and reheat them in a preheated oven or toaster oven before serving.

Storage and Serving

• Potato & Minced Meat Paratha Pockets are best served hot and fresh.
• You can store any leftover paratha pockets in an airtight container in the refrigerator for up to 2 days.
• Reheat the paratha pockets in a preheated oven or toaster oven to regain their crispiness.