Another great way to use up your leftover keema is to prepare these delicious, appetizing and wholesome stuffed parathas for a lazy sunday / weekend breakfast. Have them hot right out of the tawa with some spiced yoghurt, pickle or butter. A very satisfying breakfast indeed. Please find below a step by step guide with pictures to prepared it.
- 400 gms chicken mince, washed well and drained
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili 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)
- salt to taste
- 1 tbsp. oil
- required quantity of water
- oil to shallow fry
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 chili 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.
Heat oil in a pan and temper with cumin seeds.
Add the onion and saute till light brown.
Add the ginger-garlic paste and saute for a few seconds.
Add the keema and all the powdered spices except amchur powder.
Fry till dry, before adding the mint leaves and the amchur powder.
Keep aside the prepared chicken mince to cool down.
Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
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 one paratha 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.