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Friday 8 May 2015

Keema Paratha (Mince Stuffed Flat Bread)


          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 spiced yoghurt, pickle or butter. A very satisfying breakfast indeed. So check out the step by step pictorial recipe to prepare it.







Filling -
  • 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


Paratha - 


  • 1 cup atta (whole wheat flour)
  • salt to taste
  • 1 tbsp. oil
  • required quantity of water
  • oil to shallow fry





          Filling - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Sauté till light brown. Add the ginger-garlic paste and sauté 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 sauté for a minute or two. Keep aside to cool.




                                  Heat oil & temper with cumin seeds.



                                  Add onion & sauté till light brown.



                                  Add ginger-garlic paste & sauté for a few seconds.



                                  Add keema & all the dry spices except amchur powder.



                                  Fry till dry. Then add mint leaves & amchur powder.



                                  Keep aside the prepared chicken mince to cool down. 






          Paratha - 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 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.




                 Take a poori & spread 2-3 tbsp. of keema mix. 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.






                    Shallow fry the parathas, one at a time. till light golden in colour on both
                    sides by drizzling a tbsp. of oil. 



                                  Serve them hot with some yoghurt, butter or pickle.

















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