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A filling and low cal Baked patties recipe with vegetables as filling. The same patty recipe can be used to create a non veg or paneer based crispy and flaky baked patties recipe.
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Baked Patties recipe - How to make Baked Patties
Preparation Time:    Cooking Time:    Total Time:
1 hours 30 minutes
- Sieve flour well, keep salt to one side in the thali, add ghee (level),add lemon juice. mix nicely then add cold water from the fridge little by little to form a dough.
- Knead well using stretching method (hold the dough with one hand and stretch the dough to max and rollit back again and knead)till smooth (10-15 mins).
- Once this dough is ready, after 20 mins : roll the dough into a square chapati 1/4" thick by adding a little flour.
- Take lily butter and cream it till soft.
- Apply half of it over the entire chapati. then bring the top of the chapati to the centre half and cover with the bottom half overlapping the 1st half.
- Then bring the side to the centre forming one square block.
- Take out from the fridge, dust with flour and roll again into a square.
- If air bubbles come in while rolling, just prick with a toothpick.
- Again add lily butter (smoothen) and apply just like the first step and put in the fridge for 20 mins.
- Roll again 1/4" thick into a square then fold like step 2 and 3 but without butter (this is a fake roll).
- Then immediately roll into a square chapati 1/2" thick .
- Trim the edges with a pizza cutter for a perfect square.
- Make pattis of about 1 1/2" x 1 1/2" pieces.
- Turn the blocks and apply water to the top.
- Put filling more towards
- Heat oil and little ghee (combi for any meat dishes).
- Fry onions a little till pink.
- Add ginger, garlic and chillies, chopped and fry a little.
- Add also a little of ginger - garlic-green chilly paste and fry.
- Then add mince to which a little salt is already added.
- Fry a little then add 1 tomato.
- Then add salt, garam masala, dhana jeera pwdr a and a little sugar.
- Cover the cooker and let it cook.
- After the cooker is opened, add corriander and mint leaves and a combi of vinegar and lemong juice.
This recipe was contributed by zigzac on 13 Jul 2004
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