Keema Paratha
Try this Keema Paratha recipe, or contribute your own.
Try this Keema Paratha recipe, or contribute your own.
- salt to taste
- 1/2 cup chopped tomatoes
- 3 garlic cloves finely chopped
- 1 tbsp oil
- 1/2 tsp red chili powder
- 2 tsp oil
- 1 tsp garam masala
- 1 cup finely chopped onion
- 2 tsp ground coriander (coriander powder)
- 1 †ginger finely chopped
- 2 green chilies finely chopped
- 500 g minced meat (chicken or lamb) (i used chicken)
- 1/2 tsp ground cumin (cumin powder)
- a handful of coriander (cilantro) leaves chopped
- 3 cups atta (whole wheat flour)
- ghee to cook parathas
- Carbohydrate 2.31437115370753 g
- Cholesterol 0 mg
- Fat 9.05994231860555 g
- Fiber 0.437057700785688 g
- Protein 0.303217307661216 g
- Saturated Fat 1.17885125141106 g
- Serving Size 1 1 Serving (89g)
- Sodium 726.250999997439 mg
- Sugar 1.87731345292184 g
- Trans Fat 0.447011058211035 g
- Calories 90 calories
Step-by-step
- Heat oil in a large frypan over medium heat.
- Add onions. Sauté for 2-3 minutes or until soft and translucent.
- Add ginger, garlic and green chilies. Sauté, stirring occasionally, for 2 minutes or until aromatic.
- Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes break down and turn mushy.
- Add minced meat. Season with salt.
- Add ground cumin, ground coriander, garam masala and red chili powder. Stir to combine.
- Cook, breaking up with a wooden spoon, for 6-8 minutes or until browned. Make sure the mixture is dry.
- Stir in chopped coriander (cilantro) leaves. Set aside.
- Place atta in a large bowl. Season with salt.
- Pour oil.
- Add water little by little to make soft dough.
- Smear a little oil on top.
- Cover. Set aside for 15 minutes.
- Make a large ball out of the dough.
- Roll out into a small disc.
- Place ½ cup keema filling in the middle of the disc.
- Bring all the ends together and seal.
- Dip in flour and roll out evenly.
- Meanwhile, heat a tawa or pan over medium heat.
- Place the prepared paratha on it.
- Smear both sides of the paratha with ghee.
- Cook both sides until browned.
- Repeat with the rest of the dough.
- Serve warm.
Keema Paratha: A Flavorful Journey
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. But let me tell you, there's nothing quite like the aroma of freshly cooked Keema Paratha filling the kitchen, promising a comforting and flavorful meal for my family. This isn't just any paratha; it's a culinary adventure, a taste of home that brings us all together.
The beauty of this recipe lies in its simplicity and adaptability. You can adjust the spice levels to your preference, making it milder for children or spicier for those who enjoy a kick. I often use chicken mince, as it's readily available and cooks quickly, but you can easily substitute with lamb for a richer flavor. The key is to ensure the keema filling is well-cooked and dry before assembling the parathas, preventing a soggy mess. This is where the careful attention to cooking time in the recipe really pays off.
The process of making the dough is therapeutic for me. The feel of the soft, pliable dough between my fingers is calming, a brief moment of mindfulness amidst the chaos of daily life. And rolling out the parathas, carefully sealing the filling inside, is a meditative act, a mindful preparation for a delicious meal. The satisfying sizzle of the parathas cooking on the tawa is music to my ears, a sound that signals the culmination of effort and the promise of a delicious reward.
More than just a meal, Keema Paratha represents a connection to my heritage. It's a taste of my childhood, a reminder of simpler times and family gatherings. Each bite takes me back to my grandmother's kitchen, where the aroma of spices and the warmth of family filled the air. Now, I share this tradition with my own children, passing on not just a recipe but a piece of our history and heritage.
The best part is the versatility of Keema Paratha. They're perfect for a quick weeknight dinner, a satisfying lunch, or even a delightful breakfast. They travel well, making them ideal for packed lunches or picnics. And the leftovers, if there are any (which is rare in my house!), can be reheated and enjoyed the next day.
So, whether you're a seasoned cook or a kitchen novice, I highly recommend trying this Keema Paratha recipe. It's a rewarding experience from start to finish, resulting in a dish that's both delicious and deeply satisfying. The rich, savory keema filling perfectly complements the soft, slightly flaky paratha, creating a delightful textural contrast that will tantalize your taste buds. The warm, comforting meal will leave you feeling nourished and content. And most importantly, it's a recipe that you can easily adapt to your own preferences and dietary needs.
Beyond the practical aspects, making Keema Paratha has become a cherished family ritual for us. The act of preparing the ingredients together, rolling the dough, and sharing the meal fosters a sense of togetherness and connection. It's a time when we can disconnect from the demands of daily life and focus on the simple joy of creating something delicious together. This shared experience, the laughter, the stories, and the delicious food, are memories that will last a lifetime. So, gather your family, roll up your sleeves, and embark on a culinary adventure that will not only satisfy your hunger but also enrich your family connections.
So, go ahead, try it out! Let me know how your Keema Paratha turns out. I'd love to hear your feedback and maybe even some variations of the recipe. Happy cooking!
