Keema Paratha

Easy to prepare wholesome wheat flat bread stuffed with spicy minced meat filling. A nutritious dinner recipe

Ingredients

Keema Filling

  • Minced Chicken Meat – ½ kg
  • Tomato – ½ cup, chopped
  • Onion – 1 cup, finely chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 3 cloves, finely chopped
  • Green Chillies – 2, finely chopped
  • Cumin Powder – ½ tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Coriander Leaves – a handful, chopped
  • Oil – 1 tbsp
  • Salt to taste

Paratha Dough

  • Whole Wheat Flour – 3 cups
  • Oil – 2 tsp
  • Salt to taste

Keema Paratha

  • Ghee

Method

  • In a pan, heat oil on medium heat. Add chopped onions and saute well for 2-3 mins.
  • Add chopped ginger, garlic and green chillies. Saute well for 2 mins.
  • Add chopped tomatoes and saute well for 3-4 mins until they turn mushy.
  • Add the minced chicken meat and season with salt. Add cumin powder, coriander powder, garam masala and red chilli powder. Stir well for 6-8 mins until browned.
  • Add chopped coriander leaves. Stir well and set aside.
  • In a mixing bowl, add 3 cups of wheat flour, salt and oil.
  • Add water little by little and knead into a soft dough.
  • Smear a little oil on top. Cover and set aside for 15 mins.
  • Make the dough into round shaped balls and set aside.
  • Divide the stuffing into round shaped balls and set aside.
  • Roll the dough ball with a rolling pin into a thick circle. Place the stuffing in the center, fold and seal the edges.
  • Dip in flour and roll out evenly.
  • Heat a tawa on medium heat. Place the paratha and smear it with ghee and roast. Flip and roast the other side.
  • Serve warm.

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