Food & Wine Nepal – July 2019

(36) Hospitality, Food & Wine, Monthly

Recipes

Ingredients

250 g Flour

1 Egg

10 g Sugar

5 g Salt

40 ml Oil

150 g Chicken Keema

50 g Onion, chopped

30 g Tomato, chopped

5 g Fennel

2 sprigs Curry Leaves

10 g Ginger, chopped

10 g Garlic, chopped

5 g Green Chilli, chopped

10 g Chilli Powder

3 g Turmeric Powder

5 g Coriander Powder

3 g Coriander Leaves, chopped

1no. Beaten Egg

Ceylon Paratha

Method

● Heat 25 ml oil, then add fennel seeds, garlic and ginger, curry

leaves and chopped onion. Allow the mixture to turn brown. Add

red chilli powder, turmeric powder, coriander powder and chopped

tomatoes.

● Once the tomatoes are cooked, add the chicken keema. Cook well

and top with chopped coriander leaves.

● Make a soft dough using flour, salt, sugar, egg and oil.

● Allow to rest for an hour and then divide into approximately 60

g of dough. Apply some oil and leave the dough to rest for 10

minutes.

● Flatten the dough. Place it on the tava, add the beaten egg and the

chicken mixture and fold it in the shape of a book. Cook both sides

and serve hot.

Recipe Courtesy

Arun Prasad

Executive Sous Chef

The Cafe

Hyatt Regency, Kathmandu