Keema Paratha Recipe | Indian Flatbread Stuffed With Minced Meat | The Bombay Chef - Varun Inamdar

By Get Curried · 60 min

Ingredients

Instructions

1. Heat some oil in a pan over moderate heat.
2. Finely chop the onion, green chillies and ginger.
3. Add the cumin seeds, onion, chillies, ginger and salt to the hot oil and cook until the onion softens.
4. Add the mutton mince, garam masala and chaat masala, stir well and cook for 15 minutes.
5. Turn off the heat, stir in the coriander leaves and let the filling rest for 15 to 20 minutes.
6. In a bowl, mix the wheat flour, salt and melted ghee, then add water and knead into a soft dough.
7. Cover the dough with a damp cloth and rest it for 10 minutes.
8. Shape the dough into balls, then hollow each one into a bowl with a thick centre and fill with the keema.
9. Gather the edges of the dough over the filling and seal it.
10. Roll into a thick disc, dusting with dry wheat flour as needed.
11. Heat a pan over the flame, place the paratha on it, brush both sides with oil and cook until well cooked on both sides.

Summarized from Get Curried's video. Watch it for the details.

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