Keema paratha

Parathas can be classified into 2 types - normal ones and stuffed ones. Stuffed parathas need no sidedish like the normal parathas. I love stuffed parathas with boondi raita, curd or with meetha achar. Here i am going to share the recipe of keema paratha, you can use lamb keema or chicken keema. (but i like lamb keema)

So to prepare 8 parathas, I used the following ingredients:-

For stuffing:-

Lamb keema (or chicken keema) - 250 gms
Onion - 1 big, chopped.
Lemon juice - 1 tbsp
Chat masala - 2 pinch, optional.
Saunf - 1/2 tsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1/2 tsp
Tumeric powder - a pinch
Mutton masala powder - 1 tbsp
Salt to taste
Oil - 2 tbsp

For roti:-

Wheat flour - 1 cup heaped
Maida - 1 cup heaped
Water to make dough
Salt to taste


Method

Let's start with the stuffing - Clean,wash keema and cook it with salt, till its done. Now heat oil in a kadai and put fennel seeds.(using too much oil will make the keema oily, and it will be difficult to roll the dough after stuffing the oily keema, so use only 2 tbsp oil)

Once the fennel seeds turn golden, add onions and saute till it turn transparent.

Add ginger garlic paste and saute for a minute.

Put the cooked keema and mix with the onions.

Add chilli powder, tumeric powder, mutton masala powder and salt. If you don't have mutton masala powder, you can use normal garam masala. Also add very little salt, as the keema is already cooked with salt.

Mix and cook till the keema turns reddish.

Switch off the flame and add chat masala (optional) and lemon juice and mix it well. Keep it aside to cool.

Now to make roti, mix the maida with wheat flour, add salt and using water make a dough.(remember the dough should not be too loose or too thick), keep the dough aside for 15 minutes.

Make 8 equal sized balls out of the prepared dough and also divide the keema into 8 equal portions.

Spread the dough ball into a small circle and place 1 portion of the keema and cover the keema with the circle and make a ball and press it.

Dust some flour on the rolling surface and using a rolling pin roll the keema stuffed ball into a paratha. DO NOT PRESS THE STUFFED DOUGH WITH THE ROLLING PIN, ALSO DON'T SPREAD THE PARATHA TOO MUCH.

Heat a tawa and cook the stuffed paratha with oil or with ghee.

Serve hot with raitha or with achar......yummy keema paratha thaiyar....