Keema Paratha

Soft fried flatbread enhanced by a stuffing of keema (minced meat - beef, lamb, goat, pork or even chicken) flavored with Indian spiced. Wraping of the bread ensures decent portion of aromatic spiced meat inside the mouth. Keema Paratha is a perfect food for breakfast, lunch or dinner. It makes it easier if you have leftover keema.

Ingredients:

serves 4

Dough:

  • 2 cups sifted whole wheat flour plus extra for dusting
  • ½ tsp salt
  • 4 tbsp melted butter
  • about ¾ cup water to knead

Filling:

  • 1 lb lean minced meat
  • 1 tomatoe
  • 2-3 tbsp oil
  • 1 onion finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 garlic cloves, finnely chopped
  • 2 green chilies finely chopped (optional)
  • 3-5 tbsp coriander leaves finely chopped
  • cardamom seeds form 2 pods, crushed
  • 1 in. (2.5 cm) cinnamon stick
  • ½ turmeric powder
  • 1 tsp salt
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp paprika or red chili powder

For frying:

  • 6 tbsp vegetable oil

How to Make Keema Paratha:

To make a dough:

  1. Sieve the flour and place it in a large bowl. Add the pinch of salt and mix well.
  2. Add enough of water (few tbsp at a time) to get a dough of rolling consistency. Stop adding water before dogh becomes wet and sticky.
  3. When done, cover with a cloth and keep aside for at least 30 minutes.

To make a filling:

  1. Heat the oil in a pan. Fry for 3 minutes. Add chopped garlic and ginger. Add chopped onions and fry until goldern.
  2. Add the tomato, cardamom seeds, cinamon, garam masala, cumin powder. Fry for 3-4 minutes, stirring.
  3. Add the coriander, turmeric and paprica/chili powder and salt. Stir to make a thick paste.
  4. Add the meat and fry for about 15 minutes, stirring occasionally. Then Pour 1 cup boilin water, cover and cook on a low heat for further 10 minutes, until meat are cooked and the meat dried out.

To make parathas:

  1. With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.
  2. On a floured board, roll each ball of dough into a flat thin round about 10 cm in diameter. Spread some filling on one rolled out dough and cover with the other round. Press the edges well to join. Gently roll over it.
  3. Heat tava on medium heat for about 2 minutes.
  4. Carefully place the paratha on the tava. When the underside is cooked (about 1 minute) turn over to cook the other side. Smear some oil or butter on the paratha. Cook until golden brown.
  5. Similarly make other parathas. Serve with raita, some pickle or chutney.

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