Potluk Barey And Keema Paratha Roll by Chef Zakir

Sep 27, 2013
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Ingredients For Keema Paratha Roll:

  • Mince 375 gm
  • Tomatoes boiled 2
  • Onion  1
  • Green chilies 4
  • Coriander leaves 1/4 bunch
  • Crushed red pepper 1 tbsp
  • Salt  to taste
  • Ginger garlic paste 2 tbsp
  • Dry mango powder  1/2 tsp

For Paratha:

  • Wheat flour 1 cup
  • Flour  1 cup
  • Salt  to taste
  • Ghee 1 cup


  1. Take a white flour, add wheat flour, salt and ghee knead it with water.
  2. Keep it in mind that it must not be too soft or hard, then keep it on a side.
  3. Take a pan, add ghee, ginger garlic paste, mince mix it well.
  4. Roast it more till its water dries. Now add chopped onions, chopped tomatoes, chopped green chilies, chopped green coriander, chopped red chilies, salt and raw powder mix it well simmer it for 2 to 3 minutes.
  5. Then remove its cover and keep it on high temperature, roast it.
  6. Now make small portions of dough, then roll out them well.
  7. Then pour ghee on it.
  8. Then roll it and make portion again.
  9. When all portions are ready then roll them round and fry it slightly.
  10. When all the paratha becomes ready then keep it on a side.
  11. Now take a butter paper and place paratha put the mince, close it from both sides.
  12. When all rolls becomes ready then serve it with raita or chutney.

Ingredients For Potluk Barey:

  • White lentils soaked 125 gm
  • Yellow lentils soaked 125 gm
  • Ginger 1 piece
  • Baking powder 1 tsp
  • Chili powder 1 tbsp
  • Salt to taste
  • Yogurt  1/2 kg
  • Cumin powder 1 tsp
  • Green chilies ground 1 tbsp
  • Coriander leaves 1 tsp
  • Sugar 1 tbsp
  • Oil 1/4 cup
  • Tamarind pulp 1/2 cup
  • Crushed red pepper 1 tbsp
  • Sugar 1 tbsp
  • Dry ginger powder 1/2 tsp
  • Fennel seeds crushed  1 tsp


  1. First add mash ki daal, moong ki daal, ginger pour water chop it into water.
  2. Along baking powder, chopped red chilies, salt mix it well.
  3. Now pour oil in a pan add lentil mixture fry it well.
  4. When all ingredients are fried then give it steam for 10 to 15 minutes.
  5. Take a bowl add yogurt, chopped cumin, chopped green chilies, green coriander and sugar mix it well.
  6. Then take out the lentils portions from steamer and place it on platter pour melted butter on its top.
  7. Take a pan add tamarind water, chopped red chilies, sugar, chopped fennel seeds, salt cook it lightly.
  8. Pour yogurt on its top then serve.

Recipe of Potluk Barey And Keema Paratha Roll by Chef Zakir in Dawat on Masala TV

Tags: Dawat
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