Welcome to Anupma’s kitchen. Here we are going to learn how to make Keema paratha. Keema means ground meat or minced meat. Before we go ahead and cook the meat, let us know how to make the dough for paratha.
Ingredients required to make Keema Paratha:
- 1 cup – Atta (Wheat Flour)
- 3/4 tsp – Chilly powder
- 1/2 bunch – Chopped coriander leaves
- 2 no. – Chopped green chillies
- 1 no. – Chopped onion
- 1 no. – Chopped tomatoes
- 1/2 bunch – Coriander leaves
- Pinch of Cumin powder
- 1/2 tsp – Garam masala
- 4-6 tsp – Ginger garlic paste
- 500 grams – Meat (leg portion)
- 1 tsp – Oil3/4 tsp – Salt
- 1 pinch – Tumeric Powder
Keema Paratha recipe
Take one cup of atta: whole wheat flour, add 1 tsp of oil, a pinch of salt, and add water. Knead the dough well. You can also make this paratha dough using an all-purpose flour that is maida.
The dough needs to rest for 10 – 15 minutes to roll this dough very easily. Here we have taken the mincemeat, which is grounded, and it’s very lean for making this keema paratha.
You want lean mincemeat because you do not want to have too much fat. After all, it will become mushier when you cook it.
To make the mincemeat preparation, add very little oil, some chopped onion, a pinch of salt, pinch of turmeric, very finely chopped green chili, and the ginger garlic paste.
Some people also add chopped tomatoes to this. Make sure that all the moisture evaporates and you dry the preparation. Now we will go ahead and add some chopped tomatoes.
When the tomato is all cooked up, mashed up, and it’s also slightly dry, that’s when you add the minced meat.
To this, add a pinch of cumin powder, half a teaspoon of coriander powder, a little bit of chili powder, and garam masala.
The mincemeat may slightly ooze out the water, and this will cook in no time, and all this moisture will evaporate too. You will observe that the keema is all getting dried.
Try and cook in a shallow kind of a pan so that this moisture evaporates very fast and then the keema can dry out. When this keema is all ready, finish it off with little chopped coriander.
When almost all the oil is absorbed, transfer it into a plate and spread it out. If you observe a little bit of oil oozing out, you can spread it on a cloth, and the fabric will absorb all the moisture and the oil.
Now we can make this mincemeat into a paratha. It tastes good whatever kind of paratha you make. Always make sure you take the same quantity the size of the dough and the size of the stuffing.
Now take this dough, sprinkle a little bit of flour, press it in the center, and then make sure that the edges are thin.
Suppose you want to use a rolling pin, just thin the edges.
That way, you will get a perfect paratha. Put the stuffing in the center, take these edges, bring them together, and press it in the center. Make sure that the filling is in the center and then press it slowly.
If you observe an air bubble, then take a fork, press it, and squeeze out that air. When you roll the paratha, the stuffing will not come out; do it a little bit slowly and evenly.
When the rolling is evenly done, the filling will not come out. If you want, you can add a little bit of flour. Make sure that the stuffing is evenly distributed, and the paratha is also even on all sides.
Just toss it a little bit, and that additional flour will come off, and when you cook, it will not become discolored. As soon as you add the paratha onto the tawa, turn it a little bit.
That way, it will not burn in one place. You can also take the towel and press it a little bit and keep rotating it. In this way, you will get even coloring throughout, and your parathas will cookout good.
Turn it to the other side, add a little bit of butter. You can take a spoon and speed it out a little bit. Our Keema paratha is ready. You will observe that the stuffing is evenly spread.
How to make Murgh Musallam than CLICK HERE.