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Recipes >> LIVE @ 9 Recipes > Paratha Snake Roll by Chef Gulzar Hussain

Paratha Snake Roll

Paratha Snake Roll
Prep Time
35 Mins
Cook Time

50 Mins
Serves

4 - 6
Paratha Snake Roll is an easy to make recipe. Theses parathas contain scrumptious spices and marinated beef. Must try it out your children will adore it.
Viewed: 14395
Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
4 Ratings
2 out of 5 stars
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Ingredients

  • For beef snake:
  • Beef undercut ½ kg
  • Hot spices powder 1 tsp
  • Black pepper 1 tsp crushed
  • Roasted, crushed cumin 1 tsp
  • Red chili flakes 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Oil 2 tbsp
  • Lemon juice 4 tbsp
  • Brown onion 4 tbsp crushed
  • Roasted chickpeas powder 4 tbsp
  • Skewers as required
  • Salt to taste
  • For sauce:
  • Carrot 1 sliced
  • Chicken stock 1 cup
  • Plain flour ½ kg
  • Milk ½ kg
  • Milk ½ cup
  • Cream ½ cup
  • Butter ½ cup
  • Black pepper 1 tsp (crushed)
  • For parathas:
  • Plain flour ½ kg
  • Clarified butter ½ cup
  • Salt to taste

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Cooking Directions

  1. Cut half a foot long beef slices into thin strips.

  2. In a mixing bowl, add hot spices powder, red chili flakes, crushed black pepper, roasted, crushed whole cumin, ginger garlic paste, lemon juice, crushed brown onion, roasted chickpeas powder and salt to taste and mix.

  3. Marinate beef strips in the spices mix for an hour.

  4. Insert marinated beef slices in skewers and bake in a pre-heated oven at 200 c.

  5. Brush with oil a little before taking out of the oven.

  6. For sauce: Add butter and plain flour and sauté.

  7. Add milk and leave to cook.

  8. When mixture begins to thicken, add cream, sliced carrot, mushrooms, crushed black pepper and salt to taste and mix.

  9. Your sauce is ready.

  10. For paratha, mix plain flour with clarified butter and water to requirement and knead to fine dough.

  11. Form equal portions of dough, roll into shape of a paratha and fry.

  12. Place beef strip on paratha and pour sauce on top of it.

  13. Garnish with lettuce leaf and onion and serve.

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