Keema Paratha

Keema Paratha is a meal in itself.  This is my take on Muglai Paratha.  Difference is use of eggs. Instead of frying paratha with a layer of egg .  Here egg is used more as a adhesive. This results in getting full taste of keema . These crispy,  yummy paratha can be eaten just like that or with a coriander chutney or a yogurt dip.


Ingredients 

For filling

Mutton keema  500 gms
Onion 7 to 8 medium size
Garlic paste 1 table spoon
Ginger paste 1 table spoon
Tomato 2 medium
Green chillies 5 to 6
Coriander leaves  2 table spoon finely chopped
Salt to taste
Red chilli powder 1 tea spoon
Green cardamom  4
Cloves 4  to 6
Cinnamon 1 inch
Oil  3 to 4 Table spoon
Ghee 1 tea spoon

For Paratha

Maida or All purpose flour  500 gms
Oil for dough  3 table spoon
Salt  1 tea spoon
Oil for frying  1/2 cup
Egg 1

Method

1.  For filling put oil in a karahi  and heat
2.  Finely chop onion and tomato
3.  Add ginger and garlic paste in oil . Sauté for 2 minutes
4. Add onion and fry till turns pink and translucent
5. Add keema and add salt ,  red chilli powder  
6. Cover and let it remain on medium heat for 20 minutes .  Stir occasionally.
7. Add chopped tomato and cook again for 15 minute
8. Remove cover and on high flame dry all the water
9. Grind cardamom, clove and cinnamon into powder
10. Add in keema
11. Add coriander leaves , green chillies and ghee
12. Stir for 2 to 3 minutes and set aside to cool down

Dough

13.  Make a heap of flour in a big plate
14. Add salt and oil and mix well
15. Add water and make a soft dough

Paratha

16. Make 12 portions of dough
17. Beat egg in a bowl
18.   Roll one portion in  7 to 8 inch diameter
19. On a warm tawa put this and heat both the side keeping medium flame
20 . It should be a soft roti (bread)
21. Make all roti's and keep aside
22.  Now take one roti .  Put keema filling in center and fold one side diagonally
23. Spread little egg with a brush   
24. Fold other side diagonally overlapping first one
25. Now spread some more egg and fold lower side
26. It will look like a triangle
27. Put in a griddle and fry both side slowly by brushing oil in regular intervals
28. Fry till crisp
29.  Serve hot with coriander chutney or yogurt dip


Tips :


You can replace Mutton Keema with  Chicken Keema 
You can replace Coriander leaves with Kasuri Methi 

Comments

Post a Comment

Popular posts from this blog

Himachal Pradesh - Anardana Murg

Image
A chicken dish packed with beautifully flavored spices and a tang of pomegranate  Ingredients Chicken boneless 750 gms  Anardana ( dried pomegranate seeds ) 2 tsp  Curd - 1 cup Coriander powder - 1 tbsp  Cumin powder - 1 tbsp Red chili powder - 1 tbsp  Salt to taste Onion finely chopped -  2 cup  Garlic paste - 1 tbsp  Ginger paste - 1 tbsp  Cinnamon - 2 inch stick Cloves - 6 Green cardamom - 4 Black cardamom - 2 Bay leaf - 1 Shah Jeera - 1/2 tea spoon Oil - 3 tbsp Method Soak dried pomegranate seeds in 1/4 cup water for one hour . Make a smooth paste . ( You can also mix powdered anardana with 2 tbsp water  ) I have taken boneless chicken but you can take jointed chicken as well or may opt as per your choice .   Cut chicken into 2 inch sized pieces  Rub anardana paste and salt in chicken and leave aside for 30 minutes  Add curd , red chili powder , coriander powder and cumin powder  in chicken , mix well and leave to 2 hours ( if y
Read more

Weekend Special home cooking

Image
Cooking has always been a passion for me.  As a working women ,  devoting much time in kitchen after a long days work is difficult.  It became even more difficult when I became a mother . I wanted to spend maximum time with my children.  But at the same time , as any other mother,  I wanted to cook for my children and my family.  Gradually weekends became  those special days when I could spend some quality time in kitchen and bring some cheerful and lovable moments on the dining table. Cooking over weekends is moment of relaxation and sense of creativity for me. My family look forward to weekend menu and now  my children also spend some quality time with me in kitchen. Be it making pizza or baking a cake,  they love to participate. Instead of going out for dinner we love to make something special over the weekend. So I thought why not share my weekend cooking experience with all those mothers out there who want to bring something special in the form of food . I will try to post som
Read more

Haryana : Bajra Aloo Paratha

Image
A lip smacking dish from Haryana .  A state with ground to earth simple food .  An easy to make , filling and tasty dish . Can be served in breakfast or main meal . Ingredient  Millet flour ( bajra ) - 2 cup  Wheat flour - 1 cup  Boiled Potato - 3 ( Grated and mashed) Curd - 3/4 cup  Oil - 1 cup  Spices  Salt to taste  Onion finely chopped 1/2 cup Green Chili  finely chopped -  1 table spoon  Coriander leaves finely chopped - 2 tbsp Carom seeds ( ajwain) -1 tsp Ginger powder ( sonth) - 1 tbsp Ginger finely chopped - 1 tbsp Turmeric - 1 tsp Method  Mix all spices and flour , mashed boiled potato and curd . Add 1 tbsp oil and kneed the dough .  Ideally it should not require any water .  If too dry then add little more curd or few spoons of water . If too wet then add few spoons of millet flour .  Make a soft dough Please do not let this dough stand for long otherwise it will be soggy .  Prepare it just before you  are ready t
Read more