Muttai Parotta by Rishada Jamal

Ingredients:

Spring roll pastry sheets
Egg-4

For the filling:
Onions- 2 big chopped fine
Tomato - 1 small
Green chillies- 2 chopped fine
Potatoes- 3-4 boiled and mashed
Peas- 1 cup
Ground meat - 1 lb
Salt to taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - tsp
Ginger garlic paste - 1 tbsp
Oil

Method:

1. Beat the eggs and keep aside.
2. To make the filling, heat oil in a vessel, to that, add cumin
seeds, when it splutters, add onions, salt. When the onions are brown,
add Ginger- garlic paste, tomato, the powdered spices and let cook.
Then add peas, mashed potatoes and mix well. To this add the ground
meat and let cook till done.
3. Now spread a pastry sheet on a plastic sheet( to prevent it from
sticking), brush some of the beaten egg, spoon in some of the filling,
then place another pastry sheet on top it and fold in the edges.
Spread some of the egg at the edges to stick.
4. Heat the muttai parotta on a tava until brown spots appear. Turn
over and cook the other side also.
5. Repeat to make more parottas.
6. Serve with tomato ketchup as a side.