Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed keema paratha. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stuffed Keema Paratha is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Stuffed Keema Paratha is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have stuffed keema paratha using 23 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Keema Paratha:
- Prepare For Stuffing
- Get 200 gms Mutton Keema/ minced mutton
- Prepare 1 small onion chopped
- Prepare 1/2 tsp Garlic powder
- Make ready 1/2 tsp Ginger powder
- Get 1/4 tsp Turmeric powder
- Prepare 1/2 tsp Kashmiri red chilli powder or any spicy chilli powder
- Prepare 1/2 tsp Cumin powder
- Make ready 1/2 tsp Coriander powder
- Get 1/4 tsp Garam masala powder
- Make ready to taste Salt
- Prepare 2-3 tbsp Mustard oil
- Take 2 tsp Chopped Green Coriander leaves
- Prepare 1 Green chilli chopped (optional)
- Get For dough
- Get 100 gm Maida (all- purpose flour)
- Make ready 300 gm Atta (whole wheat flour)
- Make ready 1/4 tsp Salt
- Make ready 1.5 tbsps Veg oil / ghee
- Make ready as needed Water
- Prepare To roll and cook
- Prepare as needed Atta (flour) to roll
- Make ready as needed Veg oil or ghee whatever you prefer
Instructions to make Stuffed Keema Paratha:
- In a kadai, heat mustard oil and add in the ONION and cook for few minutes.after this add the minced mutton / keema and stir and cook for few minutes covered. Then add the ginger garlic paste, all the spices and the coriander and salt and cover with a lid and let it cook on medium low flame for about 15-20 minutes or till the meat is cooked, add little water if required, but make it dry before you put off the flame, once the flame is off, cover and let it rest for about 10-15 minutes.
- Then put the cooked minced meat in a colander or seive and keep a bowl underneath it and let the excess oil drain out of it for at least an hour (so that it becomes dry and will be easy to roll out once you stiff the dough to make Paratha) and simultaneously it will come to room temperature. Once it cools, just smash the cooked minced meat with your clean hand so that there are no lumps.
- While the minced mutton or meat cools, knead the dough and let it rest for at least 20-30 minutes.Divide the dough into 6 equal parts with the help of the fingers flatten it and make it like a bowl, keep the edges thinner than the centre. Keep enough keema but don't overfill it, bring the edges together and seal it. Take some dried atta and flatten it with a light hand so that the Paratha doesn't burst open at the edges. - (see recipe)
- Now put it on a hot griddle/ tawa and cook it as you would cook any Paratha, tossing and turning sides till it's done and applying veg oil or ghee whatever you prefer. In this way make the rest of the Parathas. Serve it hot with hummus or any chutneys you prefer. (I am giving the link for the two types of hummus recipe you can make.) - (see recipe)
So that’s going to wrap it up for this special food stuffed keema paratha recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
