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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