Skip to main content

Keema Paratha

By

 


Hello friends,

      Hope you all are good! Today will share you a delicious delicacy "Keema Paratha.  A paratha is a flatbread native to the Indian subcontinent. The Hindi word 'Paratha' is derived from "Sanskrit". Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked. Keema Paratha is popular unleavened flat bread stuffed with flavored minced meat.

Ingredients:-

For dough:-

1. All purpose flour- 1 cup.

2. Whole wheat flour-1 cup.

3. Rice flour- 2 tbsp.

4. Egg-3(beaten).

5. Ghee(clarified butter)- 1tbsp.

6. Salt- To taste.

For Keema:-

1. Mutton- 500g( minced).

2. Onion- 1(finely chopped).

3. Garlic- 5cloves(minced).

4. Ginger- 1( 1-inch minced).

5. Mint leaves- 3(finely chopped).

6. Coriander leaves- A handful (finely chopped).

7. Coriander powder- 1 tbsp.

8. Turmeric powder-1/2 tsp.

9. Yogurt- 4 tbsp(whisked)

10. Sunflower oil- As required.

Whole spices:-

1. Black Cardamom- 1 pod.

2. Green cardamom- 2 pods.

3. Cloves- 3(whole).

4. Cinnamon stick- 1(1-inch).

5. Carom seeds- 1/2 tsp.

6. Whole Black pepper corns- 4-5.

7. Dry red chilies- 4(whole).

8. Mace powder- 1tsp.

Preparation Method:-

Step 1- Take a bowl. Add all purpose flour, wheat flour,rice flour,ghee,salt, beaten eggs Mix well. Now add required amount of water and knead well and bring the dough together. Dough should be smooth and soft. Once get the proper texture add 1tsp oil over the dough. Cover the bowl and set aside for 30 minutes.

For Roasted spices Powder:-

Step 1- Place a frying pan on medium low heat. Now dry roast all whole spices mentioned above (Black Cardamom, Green cardamom, cinnamon stick, cloves, Carom seeds,Dry red chilies,whole black pepper corns, mace powder) until arometic. Turn off flame. Cool down the spices.

Step 2- Transfer to a mixer jar and grind the roasted spices into fine powder. Set aside.

For Keema Filling:-

Step 1- Place a wok on medium flame add 2 tbsp oil. Once oil will became hot add onion, ginger paste,garlic paste, green chilies. Saute until they turn into deep golden brown.

Step 2- Now add keema(mutton mince), whisked yogurt mix all ingredients well. 

Step 3- Lower the flame in simmer, add salt, coriander powder, Turmeric powder , roasted spices powder(1tsp) Mix thoroughly. Close the wok with lid and cook the keema until soft and tender. Make sure keema mixture is not too dry yet moist.

Step 4- Once get the texture turn off flame, open lid and add coriander leaves,mint leaves. Now quickly give a mix. Set aside.

Making Keema Paratha:-

Step 1- Take a large portion of dough and make a ball. Now take 2tbsp keema mixture .place this mixture into the center of the dough. Make the dough roll properly so that keema mixture should covered by the dough.

Step 2- Now with a rolling pin make Roti(flatbread) with it. Don't press the dough while rolling. This roti will be little thick. Follow the same process for the remaining dough and keema mixture.

Step 3- Place a Tawa or flat frying pan on medium heat. Once pan heated well, place keema filled flatbread on the pan. 

Step 4- Add oil from sides and shallow Fry the parathas till they are golden.

Step 5- Now it's ready to serve hot with butter, Yogurt or your desire condiments.

## THANK YOU MY DEAR FRIENDS FOR READING MY POST AND YOUR KIND SUPPORT 🙏♥️🙏 😊


image credit: source

Labels:

Comments

Post a Comment

Last week's top

Madras Lamb Curry

By
  Dear Friends,   Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.' Ingredients:- Lamb- 1kg.(2-inch pieces). Coconut Oil- 4tbsp. Coriander leaves- 3tbsp(finely chopped).For garnishing. Spices for Curry powder:- Fenugreek Seeds- 1-1/2tsp. Mustard seeds- 1-1/2tsp. Cumin seeds- 1-1/2tsp. Coriander seeds- 2tbsp. Fennel seeds- 1-1/2tsp. Poppy seeds- 2-1/2tbsp. Black peppercorns- 2-1/2tsp. Dry red chilies- 8nos. Cinnamon stick- 3-inch. Cloves- 8nos. For the spice paste:- Green chilies- 4nos. Garlic- 10cloves. Ginger- 2-inch. Fresh coconut- 1/2 cup(grated). Jaggery- 2tbsp(grated). For Lamb Curry:- Onion- 4 medium(chopped). Tamarind- 2tbsp....
Post a Comment
Read more

Kadali Bhanda O Chingudi Tarkari (Odia Style Banana Flower & Prawn curry.')

By
  Dear Friends,             Today I am here to share a famous Oriya delicacy,' Kadali Bhandara chinguri tarkari.' Before that like to share with you the health benefits of banana flower. It is believed that southeast Asians were the first people known to cultivate banana plants. There are several benefits of banana flower. It helps to overcome diabetes. Banana flower has the capability to treat infection;  Because it holds ethanol flowers, which helps to prevent pathogenic bacterial extension.  Banana flower helps increase the hemoglobin in the body as it has rich fiber and iron. which helps in red blood cell formation overcome anemia. Banana flower raised the lactating for mothers. It helps to cure immoderate bleeding, maintains a healthy uterus, restricts costiveness during pregnancy, and increases lactation. It maintains a healthy uterus, decreases constipation during pregnancy, and boosts lactation. It supplements progesterone, which...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more