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A bohri community delicacy. This is an authentic recipe that has been passed on from generations. A perfect treat to relish with parantha.
Wash the minced mutton and squeeze all the excess water, add in ginger garlic paste, chilli paste, 1 egg, garam masala and red chilli powder. Leave it to marinate for an hour or for best results, overnight.
Then crumble the bread and mix it well, the bread should not be seen at all, then add in salt, chopped coriander and oil and mix well again.
Now take a baking pan greese it well with oil layer the mince mixture in it and even it out with your hands. Then layer it with finely sliced potatoes and tomatoes.
Beat the remaining eggs well, add in salt and pepper and beat well. Pour the eggs on top of the tomato layer evenly and cover the pan with a foil.
Keep this pan directly on the stove on a high flame for 10 mins then transfer it on a hot tava for 30 mins. After 30 mins, check with the skewer, if it comes out clean it's done. Remove from the flame cut pieces and enjoy it hot.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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