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Sunday, May 1, 2016

Multi purpose meat mince stuffing for samosa, pie, bread roll, sandwiches & parathas


For Mince filling:

  • 500 gms mince (beef/mutton)
  • 1 tbsp ginger & garlic paste
  • 2 tbsp yogurt
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp kasoori methi
  • 1/2 tsp garam masala powder
  • Salt
  • 4 tbsp of cooking oil
  • 1 medium onion finely chopped
  • 1/2 cup chopped spring onion (green & white)
  • 1 or 2 green chilies finely chopped
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 1/2 cup finely chopped capsicum
  • 1 tbsp lemon juice

  1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
  2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
  3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
  4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
  5. Remove from heat and cool it before using it as a stuffing. 

Mince & Cheese Bread Roll Ups

  • 10 bread slices
  • 2 eggs whisked
  • 2 cups bread crumbs
  • 2 cups cheese
  • 2 cups cooked mince
  • Butter or oil for frying

  1. Cut out the edges of all the bread slices and grind the edges into bread crumbs.
  2. Take a rolling pin (bhelan) and roll out all the slices as thin as possible.
  3. Place 1 tbsp of mince stuffing on a side of a bread slice, place some grated cheese and roll the slice tightly. Seal the edges with whisked egg.
  4. Repeat with all the bread slices.
  5. Dip each bread roll into beaten eggs and then roll into the bread crumbs.
  6. Heat oil or butter in a flat pan and fry the bread rolls on low flame. Fry till you get golden color on all sides.
  7. Cut each roll into 2 or 3 pieces and serve hot.

Mince & Cheese Paratha

  • 2 eggs (whisked with pinch of salt, 1/4 tsp red chili powder and few coriander leaves)
  • 200 gms grated chedder cheese
  • 2 cups cooked mince

For the dough: (combine all ingredients to make a smooth soft dough)
  • 2 cups wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water as required to make the dough.
To make paratha:
  • Make a normal dough with wheat flour, oil, salt and water as you do for chapattis or rotis.
  • Beat 2 eggs.
  • In a bowl, grate chedder cheese.
  • Prepared mince filling.
To Assemble:

1) Heat a non stick pan and drizzle some cooking oil.
2) Roll out the dough to a thin and large size roti. Let it be as thin as possible. Place the mince filling in the center along with grated cheese and pour a tbsp of egg mixture on it.
3) Take each side of the roti and fold it into a square envelope. Slightly overlap each sides. Gently place the paratha on pan and roast on both sides. 


1 comment:

  1. This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. thanks for sharing. chowringhee satya niketan menu