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|Melted ghee||1 Tablespoon|
|Oil||2 Cup (32 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
Serving size: Complete recipe
Calories 8137 Calories from Fat 5420
% Daily Value*
Total Fat 611 g940.4%
Saturated Fat 117.6 g588.2%
Trans Fat 0 g
Cholesterol 1811.6 mg
Sodium 1867.9 mg77.8%
Total Carbohydrates 422 g140.6%
Dietary Fiber 21.3 g85.3%
Sugars 21.5 g
Protein 236 g471.2%
Vitamin A 68.7% Vitamin C 120.2%
Calcium 43.3% Iron 247.9%
*Based on a 2000 Calorie diet
Divide the dough into 12 balls and roll each ball into a big chappati of 1/8" thickness.
Deep fry each chappati without browning.
Make these chappaties before you want to serve them.
Wash and remove bones from the mutton and cut into 1" pieces.
Apply garlic, salt and keep aside.
Heat ghee and put mutton pieces in it and let it cook until mutton is dry and tender.
Add little dry masala and fry for sometime.
Mutton can be pressure cooked also.
TO SERVE Break the eggs and beat them adding little salt.
Heat the tawa and grease it.
Put the chappati over it.
Put 1 tbl.
of the beaten egg over the chappati and spread it.
Turn the chappati.
When egg sets remove from heat.
In the centre of this chappati on the egg side put a little of the mutton mixture, chillies in vinegar chopped onion, dry masala and roll the chappati.
NOTE : For vegetarian frankies use boiled and cut potatoes, instead of mutton.Scrambled eggs and mushrooms can be alternate fillings for vegetarians.