Ingredients non vegetarian 4 servings

• 250 g mutton keema
• 250 g finely chopped onions
• 1 tbsp ginger garlic paste
• 1/2 cup curd
• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 100 g refined oil (for keema)
• salt to taste
• 1/2 kg parwal (pulp scooped out) 
• Oil for shallow frying

Directions

1. Heat 100 gms refined oil in a pan.
2. Put chopped onions and fry till translucent.
3. Add ginger garlic paste and stir for 2 minutes.
4. Put mutton keema and stir well.
5. Add coriander powder, red chiili powder dahi and salt.
6. Put garam masala, cover and cook till done.
7. Stuff the keema mixture in the parwal and shallow fry it till the parwal is done.
8. Serve with naan or tandoori roti.

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