Recipe of Award-winning Keema Paratha

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The ingredients needed to make Keema Paratha:

1. Get Stuffing
2. Make ready 400 gms chicken mince, washed well and drained
3. Get 2 tbsp oil
4. Make ready 1/2 tsp cumin seeds
5. Make ready 1 onion, chopped
6. Get 1 tsp ginger-garlic paste
7. Make ready to taste salt
8. Prepare 1/2 tsp turmeric powder
9. Prepare 1/2 tsp red chilli powder
10. Get 1/2 tsp garam masala powder
11. Take 1/2 tsp roasted cumin powder
12. Make ready 1/2 tsp roasted coriander powder
13. Prepare 1/2 tsp amchur powder (dry mango powder)
14. Make ready 1/2 cup mint leaves, chopped
15. Get Paratha
16. Get 1 cup atta (whole wheat flour)
17. Take to taste salt
18. Prepare 1 tbsp. oil
19. Take as needed water
20. Make ready as needed oil to shallow fry

A dish that is meat and bread rolled into one, you'll love kheema paratha. This Indian flatbread stuffed with spicy minced meat is easy to make. A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar. Keema paratha is an authentic Indian bread stuffed with minced meat.

Instructions to make Keema Paratha:

1. Stuffing - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Saute till light brown. Add the ginger-garlic paste and saute for a few seconds.
2. Then add the keema, salt to taste, turmeric powder, red chilli powder, roasted coriander powder, roasted cumin powder and garam masala powder.
3. Fry on a low flame till all the moisture is evaporated. Now add the chopped mint leaves and amchur powder and continue to saute for a minute or two. Keep aside to cool.
4. Dough - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
5. Paratha - 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.
6. 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.
7. 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.
8. Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle.

A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar. Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine. Stuffed keema paratha is a perfect recipe to try out during Ramzan. The stuffed keema paratha is pretty simple to make.

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