Keema paratha

Keema Paratha

Method

For the dough

• wheat flour  – 4 cups
• coconut milk – 1 cup
• Water as per require
• salt to taste

Ingredients

For the stuffing

• Meat minced( Keema) – 2 cups
• Oil – 2 tea spoon
• Onion – 2 (grated)
• Tomato – 1 (chopped)
• Ginger and garlic paste – 1 tea spoon
• Red chilli powder – 1 tea spoon
• Coriander powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Gram masala powder – 1 tea spoon
• Kewra water – 1/2  tea spoon
• Coriander leaves – 2 tea spoon
• Salt to taste
• Ghee or oil for making parathas 

Method

For making the dough

Mixed together wheat flour, coconut milk and salt to make dough and knead into a soft, smooth dough by using require water and divide the dough into equal size balls.

For making stuffing

Heat oil in a pressure cooker , put ginger garlic paste and sauté for 2 minutes. Then put onion and fry till oil started separating. Put tomato, sugar, salt, cumin and coriander powder and the keema and cook till all masala are mixed properly with the keema , then put gram masala, kewra water , coriander leaves and if require little water.

Put the lid of the cooker and cooked till keema is fully cooked and dried up for using as a stuffing. Roll out a ball into circle and put little Masala Kheema in the center and fold the edges properly. Now gently roll again into circle so that the stuffing doesn’t come out. Fry the stuffed paratha in tawa with oil or ghee. Serve hot with raita.