Keema Paratha
User Reviews
5
Keema Paratha
Description
The Keema Paratha dough is made from plain flour combined with salt, sugar, oil, and warm water, kneaded into a smooth dough and rested for 30 minutes. Meanwhile, the filling is prepared by sautéing onions, garlic, and ginger until translucent, then browning minced lamb and incorporating spices including cumin powder, coriander powder, garam masala, chili powder, and salt. Once the meat mixture cools, the dough is divided and each piece encases a portion of the filling. These are sealed, dusted with flour, and rolled out into thin disks approximately 6-7 inches in diameter. Cooking on a griddle with ghee or oil creates a flatbread with a crispy and slightly oily surface while keeping the filling juicy on the inside. Various meats like beef or chicken can substitute lamb and spice levels can be tailored to preference.
Ingredients
For the Dough:
- 300 g plain flour
- 1 tsp salt
- 1 tsp sugar
- 100 ml water Warm
- 50 ml neutral cooking oil generic cooking oil
For the Filling:
- 250 g minced meat Lamb
- 1 onion Finely chopped
- 2 cloves garlic Minced
- 1 tsp ginger Grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp salt
- 1 tbsp vegetable oil
For the Paratha:
- flour For dusting
- ghee For brushing
Instructions
- Combine the flour, oil, salt, and sugar in a large bowl. Gradually add warm water and knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- Heat 1 tablespoon of oil in a pan over medium heat. Sauté onions, garlic, and ginger until the onions become translucent.
- Add minced lamb to the pan and cook until browned, using a spoon to break up any lumps.
- Mix salt, cumin, coriander, garam masala, and chili powder into the pan with the lamb and stir well.
- Let the lamb mixture cool to room temperature.
- Divide the dough into 8 equal portions and shape each into a ball.
- Flatten one dough ball and put a tablespoon of the lamb mixture in the centre. Fold the edges of the dough around the filling and pinch them together to seal.
- Dust the stuffed dough ball with flour and roll it out into a thin disk about 6-7 inches in diameter.
- Heat a griddle or frying pan over medium-high heat and brush it with a little ghee or oil.
- Cook the paratha for 1-2 minutes on each side or until golden brown and crispy.
- Repeat steps 7-10 with the remaining dough and filling.
- Serve hot with yogurt or chutney.
Notes
- Spice quantities can be adjusted to personal taste for heat and flavor intensity.
- Minced beef or chicken are suitable alternatives to lamb for the filling.
- Nutritional information, if needed, should be considered an approximation and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 46mg | 15% |
| Sodium | 1216mg | 51% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 42mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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