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Saturday, December 14, 2019

Keema Paratha

  With the onset of some slightly chill morning, my foodie minds reminds me that it's time for all sorts of parathas to devour. One such Sunday evening, my mind was telling me to have some spicy keema paratha and my blogger side of mind also reminded me that I havn't shared the recipe of my favorite keema paratha on the blog yet. What then, I had to satisfy the both side of my mind and made these delectable finger-licking keema paratha for dinner and sharing the recipe with you today.

Keema Paratha is soul food for keema lovers for sure. You can use chicken or mutton keema as per your choice. Both are my favorite but this time I made them with chicken. You do not need anything with this by side, just any kind of pickle will do the magic. They are self-sufficient to give you the total satisfaction.

You Need :: { makes 6 parathas}
Whole Wheat Flour : 1 cup
Salt : 1 tsp.
Ghee/oil : 1 tblsp.
Enough water to knead the dough
{for the stuffing}
Chicken Keema : 250 gms.
Onion : 1(medium)
Ginger-garlic paste : 1 tblsp.
Green chilli : 2, chopped
Red chilli Powder : 1-2 tsp.(to taste)
Turmeric Powder : 2 tsp.
Coriander Powder : 2 tsp.
Tomato Puree : 2 tblsp.
Coriander leaves for garnishing

How To:
  • Take atta (wheat flour) in a bowl, add salt and oil, mix well. Make a pilable dough adding enough water, cover it with a wet cloth and keep it aside.
  • You can either take fresh meat and remove bones, skin, and fat from meat and cut into 1 to 2 inch size pieces and then mince all the meat pieces or you can buy minced chicken from market.
  • Preparing the Keema stuffing : Heat a pan add oil. Fry onions, add ginger garlic paste and green chilies. Add the minced chicken now and mix well. Saute till meat turn slightly brown. Add all the spice powders one by one and lastly add tomato puree. Mix everything together and season with salt. Cook till all the moisture from meat dried up. Lastly, add coriander leaves and transfer it to a plate to cool down. 
  • Now roll out equal sizes of ball from the dough.Take each ball, spread a little, put 1-2 tblsp. of stuffing, gather all ends and cover the stuffing and roll again into a ball. Then roll with a rolling pan without pressing too hard (then it'll break and stuffing will come out) into a 3-4" round disc. Similarly stuff other flour balls and flatten them.
  • Now heat a tawa or flat frying pan, add little oil/ghee at a time, place one paratha and fry in medium flame till golden brown on one side, then flip to the other side, add 1 tsp. oil/ghee and fry that side till golden brown. Fry parathas in medium flame, otherwise it will turn hard. 
  • Now keema paratha is ready to serve. Serve with any kind of pickle and some raita/salad by the side.

Saturday, December 14, 2019 / by / 0 Comments

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