Recipe: Yummy Whosayna’s Keema Paratha

Delicious, fresh and tasty.

Whosayna’s Keema Paratha. Keema Paratha - By VahChef @ VahRehVah.com. Смотреть позже. Mazedaar Qeemay Wala Paratha, مزیدار قیمہ والا پراٹھا #Qeema, #Paratha, (Punjabi Kitchen). Yes, this is the Mughlai Keema Paratha Subscribe for free now to get notified about delicious food videos & click on the bell icon to never miss an Mughlai Keema Paratha Restaurant style👌.

Whosayna’s Keema Paratha

Any meat like chicken, turkey, beef, lamb or pork can be used. Enjoy minced meat filled paratha with tomato sauce or simply on its own. I am sure Hiya, I just wanted to know how long this keema paratha will take to cook as I am cooking this on school on. You can have Whosayna’s Keema Paratha using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Whosayna’s Keema Paratha

  1. You need 3 cups of All Purpose Flour (Maida).
  2. You need 2 tbsp of Oil.
  3. Prepare 1 tsp of Salt.
  4. Prepare 1 cup of Keema (Mince meat) Filling:.
  5. Prepare 1/2 kg of Keema (beef or chicken).
  6. Prepare 1/2 tsp of Black pepper powder.
  7. Prepare 1 tsp of Vinegar.
  8. It's 1 tsp of Salt.
  9. Prepare 1 tbsp of Ginger Garlic (paste).
  10. Prepare 1/2 tsp of Chilli powder.
  11. You need 1/4 tsp of Turmeric powder.
  12. You need 2 tbsp of Coriander leaves.
  13. Prepare 1 of Onion (chopped).
  14. Prepare 2 of Green Chillies (chopped).

I tried Soya Kheema Paratha for the first time, though I had this in mind since the day I saw this veg kheema recipe idea in Tarladalal site. Amma makes mutton kheema with peas both dry and gravy. With your paratha prepared, you will fry them one at a time. If you do not have ghee, olive oil is a good substitute.

Whosayna’s Keema Paratha instructions

  1. Bind dough with warm water and cover it.
  2. Cook kheema with the rest of ingredients except green chillies, onion and coriander leaves, and dry it up.
  3. Let the kheema cool down add green chillies, onions and coriander leaves and mix well.
  4. Make small balls of the dough, roll into medium sized rotis.
  5. On one roti spread filling cover with the other roti, then seal the ends.
  6. Roast on tava when one side done toss the other side and apply ghee and brown it up.
  7. NB: can even make big ball of dough and roll into puri do filling seal like kachori and then roll into parathha.

Heat a griddle and place one paratha on it. When you see tiny bubbles rise to the surface. The flatbread only requires few basic ingredients and most Paratha is a type of flatbread that's originally from India. It's an unleavened type of flatbread which. When mince is tender, finally add green chili, coriander leaves and garam masala powder.