Keema Paratha
Uncover the savoury magic of Keema Paratha, a delightful fusion of minced meat and bread from South Asia. Embark on a culinary journey as you master the technique of preparing this medium-difficulty dish, rich in tradition and flavours.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Plain Flour
- 1 tsp Salt
- 1 tsp Sugar
- 100 ml Water (warm)
- 50 ml Oil
- 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 (adjust to taste )
- 1 tbsp Vegetable Oil
- Flour (For dusting)
- Ghee (For brushing)
Instructions
- 1
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.
- 2
Heat 1 tablespoon of oil in a pan over medium heat. Sauté onions, garlic, and ginger until the onions become translucent.
- 3
Add minced lamb to the pan and cook until browned, using a spoon to break up any lumps.
- 4
Mix salt, cumin, coriander, garam masala, and chili powder into the pan with the lamb and stir well.
- 5
Let the lamb mixture cool to room temperature.
- 6
Divide the dough into 8 equal portions and shape each into a ball.
- 7
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.
- 8
Dust the stuffed dough ball with flour and roll it out into a thin disk about 6-7 inches in diameter.
- 9
Heat a griddle or frying pan over medium-high heat and brush it with a little ghee or oil.
- 10
Cook the paratha for 1-2 minutes on each side or until golden brown and crispy.
- 11
Repeat steps 7-10 with the remaining dough and filling.
- 12
Serve hot with yogurt or chutney.