Ingredients

• 1 can mock duck juice of 2 lemons
  
• 1 1/2 cups yogurt
  
• 2 t tandoori masala
  
• 1/2 t garam masala pinch of tandoori colour
  
• 1 t red chilli powder kachoomar for garnishing salt to taste
  
• 1-2 T oil
  
• 2 cloves garlic
  
• 1” ginger

Parathas

• 1 cup white flour
  
• 1/4 cup milk sugar and salt to taste
  
• 1/4 T oil
  

Method

1. Wash mock duck with water and then with lemon juice. Cut into smaller pieces.
   
2. Beat the yogurt and add to it the tandoori masala and colouring, garam masala, chilli powder and salt.
   
3. Marinate mockduck in this yogurt mixture for 2 hours.
   
4. Pound garlic and ginger and fry in oil. Add the marinated mockduck and cook on slow fire till pasty.
   
5. Make paratha or roll out puff pastry instead.
   
6. Place mockduck on the paratha. Top it with kachoomar and roll in aluminum foil. When required heat in oven and serve hot.

For Parathas

1. Add salt, sugar & oil to sifted flour. Gradually pour in the milk to make a pliable dough
   
2. Roll out into thin round parathas, about 4”in diameter.
   
3. Cook parathas on high fire, on both sides on a greased griddle.
   
4. Keep aside and use when necessary.