Introduction

 

Let me take you back to a bustling kitchen filled with the tantalizing aromas of spices and sizzling meat. It was on one lazy Sunday afternoon that I stumbled upon a treasure trove of flavors – Keema Paratha. As I watched my mother expertly knead the dough and fill it with the savory mixture of minced meat and spices, I couldn't help but feel a sense of anticipation building within me. And when I finally took my first bite of the warm, flaky paratha, filled with the spicy goodness of keema, I knew I had discovered a new favorite.

 

Keema Paratha isn't just a dish; it's a culinary adventure waiting to be explored. With each bite, you uncover layers of flavor and tradition, making it a beloved delicacy in households across India. Whether enjoyed as a hearty breakfast or a satisfying meal, Keema Paratha has a way of bringing people together, sparking conversations and creating memories that last a lifetime.

 

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Ingredients:

 

• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 1/2 cup chopped Onions
• 1 tsp chopped Ginger
• 1 tsp chopped Green Chillies
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 cup chopped Tomatoes
• 1 & 1/2 cup Mutton Keema (Minced Mutton)
• Salt to taste
• Water as required
• 1/2 cup chopped Coriander and Mint leaves
• Atta Dough (Whole Wheat Dough)
• Ghee
• Butter (for garnish)

 

Instructions:

 

Prepare Keema Filling:

• Heat Oil: Heat oil in a pan and add cumin seeds. Allow them to splutter.
• Sauté Vegetables: Add chopped onions, ginger, and green chillies. Sauté until onions turn translucent.
• Add Spices: Stir in ginger-garlic paste and sauté until the raw smell disappears. Add red chilli powder, turmeric powder, and coriander powder. Mix well.
• Cook Tomatoes: Add chopped tomatoes and cook until they turn soft and mushy.
• Cook Keema: Add minced mutton (keema) to the pan along with salt to taste. Cook until the keema is fully cooked and the mixture becomes dry.
• Cool Filling: Once cooked, remove the keema filling from the pan and allow it to cool down. Once cooled, mix in chopped coriander and mint leaves. Set aside.
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Prepare Paratha:

• Roll Dough: Take a small portion of the atta dough and roll it into a smooth ball. Roll out the dough ball into a small circle on a floured surface.
• Add Filling: Place a generous amount of the prepared keema filling in the center of the circle. Gather the edges of the dough circle towards the center, enclosing the keema filling completely. Seal the edges well.
• Flatten Dough: Flatten the stuffed dough ball slightly with your hands. Dust the flattened dough ball with some flour and roll it out into a flatbread (paratha) of desired thickness.
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Cook Paratha:

• Heat Tawa: Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the hot tawa and cook it until bubbles start to appear on the surface.
• Flip and Cook: Flip the paratha and cook the other side until light brown spots appear. Spread some ghee on the cooked side and flip again. Apply ghee on the other side as well. Cook the paratha until it turns golden brown and crisp on both sides.
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Serve:

• Garnish and Serve: Once cooked, remove the keema paratha from the tawa and place it on a serving plate. Garnish with a dollop of butter. Serve hot with yogurt, pickle, or any chutney of your choice.

 

 

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About Keema Paratha

 

Keema Paratha is a popular North Indian dish consisting of unleavened flatbread stuffed with spiced minced meat, typically lamb or goat. The dough is made from whole wheat flour, water, and a pinch of salt, which is then rolled out and filled with a mixture of cooked keema (minced meat) and spices such as cumin, coriander, ginger, garlic, and chili powder. The filled paratha is then cooked on a hot griddle with ghee or oil until golden brown and crispy on the outside, while the meat remains tender and flavorful on the inside.

 

 

Cooking Tips

 

1. Dough Consistency: Ensure that the dough for the paratha is soft and pliable, but not too sticky. This will make it easier to roll out and fill without tearing.
2. Filling Distribution: Distribute the keema filling evenly across the rolled-out dough to ensure each bite has a balanced amount of meat and spices.
3. Sealing: Seal the edges of the paratha properly to prevent the filling from leaking out during cooking. You can use a fork to crimp the edges or pinch and twist them to create a decorative pattern.
4. Cooking Temperature: Cook the paratha on medium heat to ensure that it cooks through evenly without burning the outside.
5. Flipping: Flip the paratha carefully using a spatula to avoid tearing or spilling the filling. Cook until both sides are golden brown and crispy.

 

 

Pairing Guide

 

Keema Paratha pairs well with a variety of accompaniments, enhancing its flavor and texture. Serve it with a side of tangy mint chutney or a cooling cucumber raita for a refreshing contrast to the spicy meat filling. For a heartier meal, pair it with a bowl of creamy dal or a fragrant biryani. Alternatively, enjoy it with a hot cup of masala chai for a comforting and satisfying experience. Whether served for breakfast, lunch, or dinner, Keema Paratha is sure to please your taste buds and leave you craving more.

 

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Frequently Asked Questions about Keema Paratha

 

1. What is Keema Paratha? Keema Paratha is a North Indian dish consisting of unleavened flatbread stuffed with spiced minced meat, typically lamb or goat, and cooked on a hot griddle with ghee or oil until golden brown and crispy.

2. How is Keema Paratha made? Keema Paratha is made by preparing a dough from whole wheat flour, water, and salt, which is then rolled out and filled with a mixture of cooked keema (minced meat) and spices. The filled paratha is cooked on a hot griddle with ghee or oil until golden brown and crispy.

3. What spices are used in Keema Paratha? The spices used in Keema Paratha may vary, but commonly include cumin, coriander, ginger, garlic, chili powder, and garam masala, which add flavor and depth to the minced meat filling.

4. Can Keema Paratha be made vegetarian? Yes, Keema Paratha can be made vegetarian by substituting the minced meat with a mixture of mashed vegetables such as potatoes, peas, carrots, and cauliflower, seasoned with similar spices for flavor.

5. Is Keema Paratha spicy? The level of spiciness in Keema Paratha can be adjusted according to personal preference by varying the amount of chili powder or omitting it altogether. However, traditionally, Keema Paratha is mildly spicy due to the use of spices like ginger, garlic, and garam masala.

6. Can Keema Paratha be frozen? Yes, Keema Paratha can be frozen after cooking. Allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 1 month. To reheat, thaw them in the refrigerator overnight and warm them in a preheated oven or microwave until heated through.

7. What is the best way to reheat Keema Paratha? To reheat Keema Paratha, you can warm them in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through. Alternatively, you can heat them in a dry skillet over medium heat for 1-2 minutes on each side.

8. Can Keema Paratha be made ahead of time? Yes, you can prepare the dough and filling for Keema Paratha ahead of time and store them separately in the refrigerator for up to 24 hours. When ready to cook, roll out the dough, fill it with the prepared keema mixture, and cook as directed.

9. Is Keema Paratha gluten-free? No, Keema Paratha is not gluten-free as it is made from whole wheat flour. However, gluten-free alternatives such as rice flour or almond flour can be used to make a gluten-free version of this dish.

10. What are some variations of Keema Paratha? Some popular variations of Keema Paratha include adding chopped onions, green chilies, and fresh cilantro to the minced meat filling for added flavor and texture. Additionally, some regions prepare a spicier version of Keema Paratha by adding extra chili powder or green chilies to the filling.

 

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