Keema paratha

Keema paratha




Ingredients:

for dough:

Wheat flour-11/2 cup
oil               -11/2 tsp
salt              -to taste
water          -3/4 cup

for stuffing:

oil                                          -1/2 tsp
mutton keema/ground lamb  -400 g
onion                                     -3/4 cup finely chopped
tomato                                   -1 tbsp finely chopped
ginger garlic paste                 -1 tsp
cumin seeds                           -1/2 tsp
coriander powder                  -11/2 tsp
cumin powder                        - 3/4 tsp
garam masala                          -1/4 tsp
cilantro                                    -few
turmeric                                  -1/8 tsp


Method:

For the dough

  • Knead wheat flour with desired salt by adding warm water into a soft dough.
  • Coat the dough with a tsp of oil and cover it with a damp cloth for 15 minutes
  • After 15 minutes make it into equal sized paratha balls

For the stuffing:

  • In the pan heat oil and temper with cumin seeds.

  • fry onions until transparent .add ginger garlic paste and fry until the raw flavor goes off.


  • Add chopped  tomatoes and mix well.

  • Put the mutton keema/ground lamb and add salt,turmeric,coriander powder, cumin powder, garam masala & chilli powder.


  • sprinkle a little cilantro.

  • Mix well and cook until the keema loses its moisture completely.allow it to cool off and grind it in a blender for few seconds. keema stuffing is ready.


  • Make the keema into balls as size of the paratha balls



For making paratha

  • Dust the paratha ball in little flour.
  • Roll it  into a small circle.

  • place the prepared keema stuffing ball at the center. fold it carefully.

  • Dust the ball again and roll it into a thin circle.(do not press so hard give a gentle press rolling evenly so that stuffing does not come out)

  • Heat tawa and Put the paratha over it.

  • Flip it when the lower end gets mild brown spots.

  • Butter/oil the top and wait for a few seconds.
  • Flip again and cook until paratha is well done butter on the top.
  • Flip again for the other side to get cooked

  • Serve the Keema paratha with your choice of raitha

                                   


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