Kheema Paratha
Ingredients For the dough :
3 cups of wheat flour
2 tbsp. ghee
1/2 tsp. salt
For filling:
200gms of minced mutton
1 small onion finely chopped
1 tsp. each of grated ginger & garlic
2 finely chopped green chilies
1 tsp. coriander powder
1 tsp. garam masala
1/2 tsp. chili powder
A pinch of turmeric
2 tbsp. oil
A handful of chopped coriander leaves
Ghee (clarified butter) / Clarified butter for making the parantha
Salt according to taste
Serve with Curd
Method For the dough :
1. Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 10 minutes.
2.Then make small balls from the dough and keep it aside.
For filling:
3.Boil the minced mutton in salted water until it is tender.
4.Now heat the oil in a pan, add onions and fry until brown. Also add grated ginger-garlic, salt, turmeric, chili powder, coriander powder, garam masala, boiled mutton and fry till the water dries and the oil separates.
5.Add the chopped coriander leaves and remove from the heat. Keep it aside.
To proceed:
6.Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle, place the filling mixture on one round chapati and cover with a another
7.round chapati and seal the edges.
8.Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
9.Grease your tava OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
10.Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Serve hot
Ingredients For the dough :
3 cups of wheat flour
2 tbsp. ghee
1/2 tsp. salt
For filling:
200gms of minced mutton
1 small onion finely chopped
1 tsp. each of grated ginger & garlic
2 finely chopped green chilies
1 tsp. coriander powder
1 tsp. garam masala
1/2 tsp. chili powder
A pinch of turmeric
2 tbsp. oil
A handful of chopped coriander leaves
Ghee (clarified butter) / Clarified butter for making the parantha
Salt according to taste
Serve with Curd
Method For the dough :
1. Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 10 minutes.
2.Then make small balls from the dough and keep it aside.
For filling:
3.Boil the minced mutton in salted water until it is tender.
4.Now heat the oil in a pan, add onions and fry until brown. Also add grated ginger-garlic, salt, turmeric, chili powder, coriander powder, garam masala, boiled mutton and fry till the water dries and the oil separates.
5.Add the chopped coriander leaves and remove from the heat. Keep it aside.
To proceed:
6.Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle, place the filling mixture on one round chapati and cover with a another
7.round chapati and seal the edges.
8.Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
9.Grease your tava OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
10.Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Serve hot
