Keema Paratha

Name: Keema Paratha
Cuisine: Indian
Ingredients: 400 gms chicken mince, washed well and drained; 2 tbsp oil; 1/2 tsp cumin seeds; 1 onion, chopped; 1 tsp ginger-garlic paste; to taste salt; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; 1/2 tsp roasted cumin powder; 1/2 tsp roasted coriander powder; 1/2 tsp amchur powder (dry mango powder); 1/2 cup mint leaves, chopped; 1 cup atta (whole wheat flour); to taste salt; 1 tbsp. oil; as needed water; as needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#paratha - Another great way to use up your leftover keema is to prepare these yummy, appetizing and wholesome stuffed parathas for a lazy weekend breakfast. Have them hot right out of the tawa with some yoghurt, pickle or butter. A very satisfying breakfast indeed.

Bethica Das @kitchen_flavours

Saved

Ingredients

Stuffing
400 gmschicken mince, washed well and drained
2 tbspoil
1/2 tspcumin seeds
1onion, chopped
1 tspginger-garlic paste
to tastesalt
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspgaram masala powder
1/2 tsproasted cumin powder
1/2 tsproasted coriander powder
1/2 tspamchur powder (dry mango powder)
1/2 cupmint leaves, chopped
Paratha
1 cupatta (whole wheat flour)
to tastesalt
1 tbsp.oil
as neededwater
as neededoil to shallow fry

Saved

Steps

1

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.
2

Then add the keema, salt to taste, turmeric powder, red chilli powder, roasted coriander powder, roasted cumin powder and garam masala powder.
3

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.
4

Dough - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
5

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.
6

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.
7

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.
8

Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle.