Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, keema paratha. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Keema Paratha - By VahChef @ VahRehVah.com. Смотреть позже. Поделиться. Stuffed Keema Paratha is a crispy North Indian delicacy which can be loved by several mutton lovers all over the world. This stuffed paratha delight is stuffed with garlic, ginger and minced meat which.
Keema Paratha is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Keema Paratha is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have keema paratha using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Keema Paratha:
- Get Stuffing
- Get 400 gms chicken mince, washed well and drained
- Get 2 tbsp oil
- Get 1/2 tsp cumin seeds
- Make ready 1 onion, chopped
- Take 1 tsp ginger-garlic paste
- Take to taste salt
- Make ready 1/2 tsp turmeric powder
- Get 1/2 tsp red chilli powder
- Prepare 1/2 tsp garam masala powder
- Make ready 1/2 tsp roasted cumin powder
- Get 1/2 tsp roasted coriander powder
- Make ready 1/2 tsp amchur powder (dry mango powder)
- Take 1/2 cup mint leaves, chopped
- Prepare Paratha
- Prepare 1 cup atta (whole wheat flour)
- Prepare to taste salt
- Make ready 1 tbsp. oil
- Get as needed water
- Get as needed oil to shallow fry
A dish that is meat and bread rolled into one, you'll love kheema paratha. This Indian flatbread stuffed with spicy minced meat is easy to make. Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine.
Steps to make Keema Paratha:
- Stuffing - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Saute till light brown. Add the ginger-garlic paste and saute for a few seconds.
- Then add the keema, salt to taste, turmeric powder, red chilli powder, roasted coriander powder, roasted cumin powder and garam masala powder.
- Fry on a low flame till all the moisture is evaporated. Now add the chopped mint leaves and amchur powder and continue to saute for a minute or two. Keep aside to cool.
- Dough - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
- Paratha - Divide into 8 equal portions. Roll out each portion of the dough into small circles, just like a poori with the help of some dough.
- Take one poori and spread 2-3 tbsp. of the keema mix and place another poori over it. Press to seal all edges. Roll out into a bigger circle by dusting some flour. Make impressions along the edges with a fork.
- Make similar keema paraths in the same method. Heat a tawa / griddle and shallow fry the parathas, one at a time till light golden in colour on both sides by drizzling a tbsp. of oil.
- Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle.
Stuffed keema paratha is a perfect recipe to try out during Ramzan. Mutton Keema paratha recipe is a hit in my home. My kids just love this type of parathas. It is nothing but a simple paratha stuffed with mutton keema and rolled into a disc before shallow frying on a tava. Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky.
So that’s going to wrap it up with this exceptional food keema paratha recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
