{"id":2750,"date":"2015-07-04T14:39:46","date_gmt":"2015-07-04T13:39:46","guid":{"rendered":"http:\/\/www.tikaraii.fr\/?p=2750"},"modified":"2016-02-16T12:03:24","modified_gmt":"2016-02-16T11:03:24","slug":"kheema-pharata","status":"publish","type":"post","link":"https:\/\/www.tikaraii.fr\/en\/kheema-pharata\/","title":{"rendered":"Kheema Pharata"},"content":{"rendered":"<p><strong>Temps de Pr\u00e9paration\u00a0: 45min<\/strong><\/p>\n<p><strong>Difficult\u00e9\u00a0: Moyenne<\/strong><\/p>\n<p><strong>Environs 22 Parts de Kheema Pharata<br \/>\n<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingr\u00e9dients\u00a0:<br \/>\n<\/strong><\/p>\n<p><strong>Pour la farce\u00a0:<\/strong><\/p>\n<ul>\n<li>250g d' escalope de poulet ou de viande selon votre choix<\/li>\n<li>1 oignon<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te ail gingembre<\/li>\n<li>2 piments verts<\/li>\n<li>\u00bd tasse de coriandre et de menthe hach\u00e9e m\u00e9lang\u00e9s<\/li>\n<li>1 pinc\u00e9e de cumin<\/li>\n<li>5 olives vert confis coup\u00e9es en petit rondelles<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe d\u2019huile<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Pour la p\u00e2te\u00a0:<\/strong><\/p>\n<ul>\n<li>2 tasses de farine normale (T55)<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 caf\u00e9 sel<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de mantegue (ghee)<\/li>\n<li>1 tasse de lait liquide<\/li>\n<li>1 \u0153uf<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de mantegue fondu<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe d\u2019huile pour friture<\/li>\n<li>1 \u0153uf battu<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Pr\u00e9paration\u00a0pour le kheema pharata:<\/strong><\/p>\n<p>Mixer le poulet, les piments et l'oignon dans un broyeur.<\/p>\n<p>Chauffez une po\u00eale sur un feu moyen puis verser l\u2019huile et laisser chauffer.<\/p>\n<p>Ajouter le poulet mix\u00e9 et m\u00e9lang\u00e9 le tout.<\/p>\n<p>Lorsque celle-ci change de couleur, ajouter le sel, la p\u00e2te d\u2019ail gingembre, le cumin et les olives.<\/p>\n<p>Apr\u00e8s 3 min de cuisson, retirer du feu et ajouter le m\u00e9lange de coriandres\/menthes hach\u00e9es.<\/p>\n<p>Remuer et laisser refroidir.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pour la p\u00e2te\u00a0:<\/strong><\/p>\n<p>Dans un grand bol, tamiser la farine, la levure et le sel.<\/p>\n<p>Ajouter ensuite le mantegue et transformer en grumeau.<\/p>\n<p>Ajouter progressivement le lait tout en p\u00e9trissant la p\u00e2te.<\/p>\n<p>Rajouter le lait si n\u00e9cessaire jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te assez souple.<\/p>\n<p>\u00c9taler ensuite la p\u00e2te en rectangle en laissant une \u00e9paisseur d\u2019un demi-cm.<\/p>\n<p>A l\u2019aide d\u2019un pinceau, badigeonn\u00e9 le mantegue partout sur la p\u00e2te.<\/p>\n<p>Badigeonner ensuite l\u2019\u0153uf battu.<\/p>\n<p>\u00c9taler la farce sur \u00be de la p\u00e2te comme sur le model ci-dessous.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/rouleau-1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2752\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/rouleau-1.jpg\" alt=\"rouleau 1\" width=\"196\" height=\"110\" \/><\/a><\/p>\n<p>Enrouler ensuite votre p\u00e2te en partant de votre gauche vers la droite.<\/p>\n<p>Badigeonn\u00e9 le mantegue et l'\u0153uf au fur et \u00e0 mesure que vous enroulez la p\u00e2te sur elle-m\u00eame.<\/p>\n<p>Fermer bien les deux extr\u00e9mit\u00e9s de la p\u00e2te pour \u00e9viter que la farce ne sorte.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/rouleau-2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-2753\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/rouleau-2.jpg\" alt=\"rouleau 2\" width=\"166\" height=\"124\" \/><\/a><\/p>\n<p>Chauffez une grande po\u00eale ou un grand thali \u00e0 feu moyen puis verser l\u2019huile.<\/p>\n<p>D\u00e9poser d\u00e9licatement votre p\u00e2te en rouleau . Faire frire doucement tous les c\u00f4tes du rouleau\u00a0 jusqu\u2019\u00e0 ce qu'il devienne l\u00e9g\u00e8rement dor\u00e9.<\/p>\n<p>Retirer du feu et laisser refroidir 5 min.<\/p>\n<p>Enrouler un film autour de la p\u00e2te. Bien serrer avant de la mettre au frigo pendant 1 hr.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0Cuisson du Kheema Pharata:<\/strong><\/p>\n<p><strong>\u00a0<\/strong>Pr\u00e9parer au pr\u00e9alable une assiette avec du papier absorbant.<\/p>\n<p>Chauffer une po\u00eale \u00e0 feu moyen et versez 3 cuill\u00e8res \u00e0 soupe d\u2019huile.<\/p>\n<p>Trancher votre p\u00e2te en rondelles d'environ 1cm \u00e9paisseur.<\/p>\n<p><a href=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/kheema_pharatacru.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-2748\" src=\"http:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/kheema_pharatacru-300x199.jpg\" alt=\"kheema_pharatacru\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/kheema_pharatacru-300x199.jpg 300w, https:\/\/www.tikaraii.fr\/wp-content\/uploads\/2015\/07\/kheema_pharatacru.jpg 752w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Tremper les dans l'\u0153uf battu et d\u00e9poser dans votre po\u00eale.<\/p>\n<p>Faire dorer chaque cot\u00e9s pendant environs 2 min.<\/p>\n<p>Une fois la cuisson termin\u00e9e, retirez les et d\u00e9posez les dans votre assiette.<\/p>\n<p>Laisser \u00e9goutter avant de d\u00e9guster.<\/p>\n<h2>Kheema Pharata - Ti' Karaii | Trouvez la bonne recette mauricienne<\/h2>\n<a href=\"https:\/\/www.tikaraii.fr\/en\/kheema-pharata\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\"><img class=\"WP-PrintIcon\" src=\"https:\/\/www.tikaraii.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" alt=\"Imprimer la recette\" title=\"Imprimer la recette\" style=\"border: 0px;\" \/><\/a>&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/kheema-pharata\/print\/\" title=\"Imprimer la recette\" rel=\"nofollow\">Imprimer la recette<\/a>\n","protected":false},"excerpt":{"rendered":"Temps de Pr\u00e9paration\u00a0: 45min Difficult\u00e9\u00a0: Moyenne Environs 22 Parts de Kheema Pharata &nbsp; Ingr\u00e9dients\u00a0: Pour la farce\u00a0: 250g d' escalope de poulet ou de viande selon votre choix 1 oignon 1 cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te ail gingembre 2 piments verts \u00bd tasse de coriandre et de menthe hach\u00e9e m\u00e9lang\u00e9s 1 pinc\u00e9e de cumin 5 olives vert confis coup\u00e9es en&nbsp;<a href=\"https:\/\/www.tikaraii.fr\/en\/kheema-pharata\/\" class=\"read-more\">Continue Reading<\/a>","protected":false},"author":2,"featured_media":2746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[54,57],"tags":[147,89,284,316,96,146,145,290,292],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en","de"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false}}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - 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