Keema paratha is one of the most delicious recipes in India and the Northern areas. Keema paratha is stuffed with minced mutton and with spices that make keema soggy and soft. It has a great smell and taste. The crispy texture it possesses made it even yummier.
You can either make it on the weekend when everyone is free. This is a feeling of love and all people when eat together add more flavor into it. You can pack them for your children’s lunch boxes where they can heartily enjoy themselves with their friends and to the office sharing it with staff.
All the spices are present in a suitable amount. Keema is very delicious and rich in taste that you can either have it with simple chapatti. But Keema paratha is one of the best recipes and it can really satisfy your taste buds.
INGREDIENTS
- 1/2 kg minced meat (keema)
- 1 cup Whole wheat flour
- Salt to taste
- 1/2 tbsp Turmeric powder
- 1/2 tbsp Red chili powder
- 3 chopped Green chili
- 1 tbsp Garam masala
- 1/2 tbsp Cumin powder
- 1 tbsp Lemon juice
- 3 tbsp Vegetable oil
- 1/2 cup freshly chopped coriander leaves
METHOD TO PREPARE KEEMA PARATHA
- Keema paratha has two main steps: one to prepare the dough and the other is to prepare the stuffing.
- For the preparation of dough add 2 cups of wheat flour in a bowl with 2 tablespoons of vegetable oil. Add water in the flour as much as you need to make the dough soft. Now mix the flour with your fingers and knead the dough.
- After the dough is ready make smaller balls and set them aside.
- Seal the dough bowl properly.
- Cook minced mutton on medium flame then adds water, ginger, and garlic until they get tender. Add green chilies, cumin powder, and lemon juice, and garam masala.
- Now press each portion of the ball of flour with the rolling pin and make it slightly thin. Put the keema mixture in the dough. Roll the dough into chapatti and put it in on frying pan. Roast the chapatti from one side properly, then flip.
- Add ghee on both sides of the chapatti until it gets crispy and gives pleasant golden brown color.
- Enjoy stuffed keema paratha with green chutney, tomato puree, and any other sauce you like. It adds more flavors. Serve hot.
FAQs?
How to make paratha crispy?
Paratha cannot be made crispier on a very low flame. Roast paratha on medium flame in this way it is cooked properly as well as gives a refreshing color and if you cook on very high flame then the outer layer of paratha will be quickly cooked or get burnt but inner layer will not.
Can we eat paratha daily?
Paratha is considered an unhealthy food for daily eating but we can make stuffing healthy using less spice and nutritious vegetables it can be made healthier and there is no worry to eat often and you can also add it to your diet chart.
Keema Paratha Recipe
Ingredients
- 1/2 kg minced meat keema
- 1 cup Whole wheat flour
- Salt to taste
- 1/2 tbsp Turmeric powder
- 1/2 tbsp Red chili powder
- 3 chopped Green chili
- 1 tbsp Garam masala
- 1/2 tbsp Cumin powder
- 1 tbsp Lemon juice
- 3 tbsp Vegetable oil
- 1/2 cup freshly chopped coriander leaves
Instructions
- Keema paratha has two main steps: one to prepare the dough and the other is to prepare the stuffing.
- For the preparation of dough add 2 cups of wheat flour in a bowl with 2 tablespoons of vegetable oil. Add water in the flour as much as you need to make the dough soft. Now mix the flour with your fingers and knead the dough.
- After the dough is ready make smaller balls and set them aside.
- Seal the dough bowl properly.
- Cook minced mutton on medium flame then adds water, ginger, and garlic until they get tender. Add green chilies, cumin powder, and lemon juice, and garam masala.
- Now press each portion of the ball of flour with the rolling pin and make it slightly thin. Put the keema mixture in the dough. Roll the dough into chapatti and put it in on frying pan. Roast the chapatti from one side properly, then flip.
- Add ghee on both sides of the chapatti until it gets crispy and gives pleasant golden brown color.
- Enjoy stuffed keema paratha with green chutney, tomato puree, and any other sauce you like. It adds more flavors. Serve hot.
