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Keema Paratha
Keema Paratha

Before you jump to Keema Paratha recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to keema paratha recipe. To cook keema paratha you only need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Keema Paratha:
  1. You need Stuffing
  2. Get 400 gms chicken mince, washed well and drained
  3. Prepare 2 tbsp oil
  4. You need 1/2 tsp cumin seeds
  5. Take 1 onion, chopped
  6. Get 1 tsp ginger-garlic paste
  7. Provide to taste salt
  8. Provide 1/2 tsp turmeric powder
  9. Take 1/2 tsp red chilli powder
  10. Get 1/2 tsp garam masala powder
  11. Take 1/2 tsp roasted cumin powder
  12. You need 1/2 tsp roasted coriander powder
  13. Provide 1/2 tsp amchur powder (dry mango powder)
  14. Provide 1/2 cup mint leaves, chopped
  15. Use Paratha
  16. Provide 1 cup atta (whole wheat flour)
  17. Provide to taste salt
  18. Get 1 tbsp. oil
  19. Prepare as needed water
  20. Get as needed oil to shallow fry
Steps to make Keema Paratha:
  1. Stuffing - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Saute till light brown. Add the ginger-garlic paste and saute for a few seconds.
  2. Then add the keema, salt to taste, turmeric powder, red chilli powder, roasted coriander powder, roasted cumin powder and garam masala powder.
  3. Fry on a low flame till all the moisture is evaporated. Now add the chopped mint leaves and amchur powder and continue to saute for a minute or two. Keep aside to cool.
  4. Dough - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes.
  5. Paratha - Divide into 8 equal portions. Roll out each portion of the dough into small circles, just like a poori with the help of some dough.
  6. Take one poori and spread 2-3 tbsp. of the keema mix and place another poori over it. Press to seal all edges. Roll out into a bigger circle by dusting some flour. Make impressions along the edges with a fork.
  7. Make similar keema paraths in the same method. Heat a tawa / griddle and shallow fry the parathas, one at a time till light golden in colour on both sides by drizzling a tbsp. of oil.
  8. Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle.

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