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| Prawn, Coriander and Pickled Lemon Moghlai Paratha |
- 450g de-veined prawn
- 30g ginger juice
- 35g chopped green chillies
- 40g chopped coriander
- 12 eggs
- 35g kobiraji lemon pickle
- salt and sugar to taste
At first chop the cleaned prawns and applied the ginger juice and refrigerated for 15 minutes. In a mixing bowl, the eggs are blended. Then, added the prawns and the rest of the ingredients and mixed them very well.
Now, to make a paratha, spread a portion of the prepared prawn and egg mixture, make an envelope fold. The eggs are applied wash to seal the filling. Next, heated a highly oiled non-stick pan. Grilled the paratha on low heat till the fillings is cooked. The outside crust would become golden and crispy. Now, serve it with potato bhaji, salad and mint tarmarind chutney.
Enjoy the Dish
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