Keema Paratha. 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

Enjoy minced meat filled paratha with tomato sauce or simply on its own. I am sure kids will love it Hiya, I just wanted to know how long this keema paratha will take to cook as I am cooking this on. The flatbread only requires few basic ingredients and most importantly is it doesn't require any leavening agent. You can cook Keema Paratha using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Keema Paratha

It's of Stuffing.
It's 400 gms of chicken mince, washed well and drained.
You need 2 tbsp of oil.
Prepare 1/2 tsp of cumin seeds.
Prepare 1 of onion, chopped.
It's 1 tsp of ginger-garlic paste.
It's to taste of salt.
Prepare 1/2 tsp of turmeric powder.
You need 1/2 tsp of red chilli powder.
Prepare 1/2 tsp of garam masala powder.
You need 1/2 tsp of roasted cumin powder.
It's 1/2 tsp of roasted coriander powder.
Prepare 1/2 tsp of amchur powder (dry mango powder).
It's 1/2 cup of mint leaves, chopped.
Prepare of Paratha.
It's 1 cup of atta (whole wheat flour).
Prepare to taste of salt.
Prepare 1 tbsp. of oil.
You need as needed of water.
It's as needed of 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.

Keema Paratha step by step

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.