Kheema paratha

                                                                                    KHEEMA PARATHA

INGREDIENTS

• Wheat flour – 1 ½ cup
• Oil to knead the dough – 2 tsp
• Mutton kheema – 200 gms [ I have used mutton kheema –machine grinded ]
• Very Finely chopped onion– ½  cup
• Green chilli finely chopped – 1
• Garam masala – ½ tsp
• Red chilli pwdr – 1 tsp
• Coriander pwdr – 1 ½ tsp
• Turmeric pwdr – ¼ tsp
• Ginger garlic paste  – ½ tbsp
• Oil – ½ tbsp
• Chaat masala – ¼ tsp
• Amchur pwdr – a generous pinch [ optional ]
• Salt
• Finely chopped coriander leaves – ¼ cup
• Oil or ghee to fry the paratha

PREPARATION

1. Mix wheat flour + salt + oil + water and make a soft dough and keep aside for sometime.
2. Clean the kheem to remove any pieces of bones etc. Wash and soak it in water for 15 mins. Again rinse and wash it . Drain and remove the excess water by squeezing . Take the keema in a bowl,  add chilli pwdr + garam masala +turmeric pwdr + coriander pwdr + salt + ginger garlic paste.mix well and keep it aside for marination for minimum 1 hr or over night.
3. Heat ½ tbsp oil in a pan and add the marinated kheema . Stir fry for 2  minutes. Cover it and allow it to sweat . [ leaves water ] Open the lid and cook on medium low flame till the keema gets cooked and complete water evaporates. Remove the cooked kheema in a plate and allow it to cool.
4. Add finely chopped onion + coriander leaves  + chaat masala + amchur pwdr and mix well .The mixture for stuffing is ready .

METHOD

Divide the dough into equal balls.

Roll the dough into small circle and place enough of kheema mixture in the centre.

Bring the edges of the dough together in the centre and pinch it.

Flatten this ball and roll into thick parathas by dusting dry flour.

Heat the tava or non stick pan.

Place the paratha on it .

Fry on both sides by drizzling little ghee or oil.

While frying press it with a spatula.

Once done remove it.

Serve hot with sauce , home made butter , curd, pickle, onion or sweet chutney and green chutney.

NOTES

1. The mixture should not be wet.
2. My kheema was machine grounded ,you can also use hand chopped but see that it is fine.
3. You can also add mashed potato .
4. Y not add grated cheese .
5. SECRET TIP –  I have soaked the kheema in water to remove the blood ,which can give a bad smell to the kheema when we cook it. Infact always while making mutton recipes soak the mutton to remove the excess blood .Rinse till you get clear water.
6. Instead of mutton kheema you can use chicken kheema.
7. You can avoid onions.
8. Once the mixture is ready , immediately make the parathas or it will become watery because of the onions & if it becomes watery squeeze the excess water again .
9. You can also add grated cheese .
10. Try same recipe for cabbage ,mixed veg ,paneer paratha ,cauliflower ,onion ,potato,cheese etc.
11. We can also make parathas of mixed dry fruits .[ I tried it in Delhi ]
12. While rolling the parathas , roll it gently by dusting flour, so that it does not break.
13. The dough should be soft so that it is easy to roll.

**** Instead of stuffing we can knead all the ingredients together and make parathas without stuffing.  For this try my recipe of the below parathas recipe without stuffing –    ALOO PARATHA WITHOUT STUFFING

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