Deshi in the Dorm Kitchen- Moli’s Moghlai Porota

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This recipe is an expanded version of my sister Moli’s recipe. When I asked her she said….oh its so easy… you just stuff the packaged porota with keema and bake it in the middle of oven. This is what happens when you ask an experienced cook for a recipe. So, this is my attempt to explain the process for Amani, my baby deshi in the dorm.

Here’s what you need:

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2 packages of frozen Paratha (I ran out and tried it with frozen chapati…not as yummy)

You’ll get five stuffed porathas out of this recipe.

Keema

2 Eggs (beaten)

Here’s a quick recipe for keema (the beef stuffing)

1 lb of ground beef

1 tsp ginger paste

1 tsp garlic paste

Salt and Pepper

1/2 cup cilantro, 1/2 large onion, 2 chilli peppers…chopped fine.

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Brown beef with a 1/2 cup of water, ginger, garlic, salt and pepper.

Optional: Sprinkle a teaspoon of garam masala, 1/2 teaspoon of sugar, 1/4 of a lime juice.

Turn off stove. Top browned beef with onion mixture, cover and let sit for 10 minutes.

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Now your keema is done. You can use it for this, for samosas, aloo chops, patties….for any deshi filling.

1.Preheat oven to 350 degrees

2. Defrost porota enough to be pliable

3. Spray two oven trays with oil.

4. Place five porotas on the trays.

5. Brush each with egg.

6. Top each with keema (about 3 tbs/each). Reserve extra for later.

7. Add more egg on each if desired (warning, the egg might leak out if you put too much)

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8. Cover each with another porota.

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9. Bake for 30 minutes. Center of oven. May need flipping in order to brown all over.

It tastes like a spicy, flaky and delicious meat pie. Great as a snack with sweet chai.

Enjoy! Thank you, Bhabi!

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