Keema Paratha

PREPARATION

(For Stuffing)

1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin, 55 grams onions and fry till translucent.

2. Add 1 tablespoon green chili and stir well.

3. Add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.

4. Now, add 500 grams mutton keema, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon garam masala, 1 teaspoon salt and

mix it well.

5. Cook till the keema turns dark brown in color and fully cooked through.

6. Then, add 1 teaspoon lemon juice, 2 tablespoons coriander and mix it well. Keep aside.

(For Dough)

1. In a mixing bowl, add all the ingredients and knead it into a smooth dough.

(Rest of the Preparation)

1. Take a medium size ball from the dough. (see video)

2. Roll the ball into small circle.

3. Place few tablespoons of the keema stuffing on the dough circle.

4. Cover with another dough circle and seal the edges completely.

5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha.

6. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour oil over it, spread it on paratha and shallow fry over low heat.

7. Turn it and again pour oil on other side. Cook on low heat till golden brown.

8. Serve paratha with pickle, yogurt or butter.