Chapati Egg Roll is a simple and nutritious snack, perfect for busy morning breakfast an...

Egg paratha or Baida roti is one of the most popular Mumbai's yummy street side snack. It...

Schezwan Fried Rice is an Indo Chinese dish which is very easy and quick to prepare at ho...

Boiled And Fried Eggs Are Cooked in desi tomatoes with sour and sweet gravy. Best to be e...

A cake that simply has fruit in it as an ingredient can also be called a fruit cake. It i...

Brinjal rolled up with some paneer stuffing and cooked in tangy tomato gravy with the tou...

Mutton And Egg Turkey Pathri Recipe, How To Make Mutton And Egg Turkey Pathri Recipe

Name: Mutton and Egg Turkey Pathri
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Turkey pathri -basic version of Turkey pathiri with mince meat and egg stuffing and fried like momos and great alternative for samosa.

About Recipe

How to make Mutton and Egg Turkey Pathri

(10 ratings)

2 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Mutton

Servings : 2 persons
Published date : August 30, 2018

Ingredients used in Mutton and Egg Turkey Pathri
• Mutton minced - 1 cup.
• Onion (chopped) - 1/4 number.
• Ginger garlic paste - 1/2 tablespoon.
• Green chillies (chopped) - 2 numbers.
• Red chili powder - 1/2 tea spoon.
• Turmeric powder - 1 pinch.
• Garam masala powder - 1 pinch.
• Egg - 4 numbers.
• Wheat flour or all purpose flour - 1 cup.
• Salt - to taste.
• Water - as required.
• Oil - as required.
Method:
Knead the dough with required amount of water, salt, oil & keep it aside. Meanwhile boil the eggs and keep this also aside. Heat a kadai Pour of oil, chopped onions, green chillies, ginger and garlic paste, salt, turmeric powder,garam masla powder, red chili powder and sauté till comes done. Add minced meat andsauté till comes done. Cut the boiled eggs and keep aside. Make small balls with dough and roll it with rolling pin and keep one table spoon of mutton masala, on top half of the boiled egg and cover by bringing the edges together and pinching in the centre. Deep fry this in hot oil till golden brown and remove.