Keema Paratha is a flaky, stuffed Indian flatbread stuffed with spiced minced lamb. This recipe combines delicate, layered dough with savory meat filling to create a satisfying meal. Good for breakfast or dinner, these parathas are crispy outdoors and juicy inside, making them a crowd favourite.
Keema Paratha brings collectively two beloved parts of Indian delicacies – flaky, multi-layered paratha and flavorful minced meat. Rising up, I watched my grandmother make these for Sunday brunch, fastidiously rolling the dough and stuffing it with completely spiced lamb. The method would possibly look difficult at first, however I’ll information you thru every step that can assist you create these scrumptious stuffed flatbreads at dwelling.
In regards to the Recipe
This recipe exhibits you find out how to create restaurant-style Keema Paratha at dwelling. The trick lies in getting the dough excellent and creating these signature flaky layers. I’ve simplified the method into easy-to-follow steps, making it doable for dwelling cooks. The result’s a paratha that’s crispy outdoors, delicate inside, and filled with juicy meat filling.
Why You’ll Love This Recipe
You’ll love how the paratha seems each flaky and tender, due to the particular rolling and folding method. The meat filling stays juicy, and the ghee makes every little thing additional tasty. Whereas it takes a while to organize, most of it’s hands-off ready time. The very best half? You may make additional and freeze them for later. These parathas are nice for any meal and all the time impress friends.
Keema Parath
Cooking Suggestions
– Let the dough relaxation totally – it makes rolling simpler
– Preserve the filling moist however not moist
– Roll gently to forestall the filling from breaking by way of
– Use medium warmth to prepare dinner – too scorching will burn the surface whereas the within stays uncooked
– Add ghee step by step whereas cooking for the perfect flaky texture
Serving and Storing Solutions
Serves: 8-9 stuffed parathas
Prep time: 3 hours (together with resting)
Cooking time: half-hour
Serve scorching with yogurt, pickle, or mint chutney. Retailer cooled parathas in an hermetic container for as much as 2 days. Freeze for as much as a month.
Nutrient Advantages
These parathas present protein from the lamb, carbohydrates from the flour, and wholesome fat from ghee. Complete wheat flour provides fiber and vitamins. They’re filling and energy-rich, excellent for lively days.
Keema Paratha
Keema Paratha is a flaky, stuffed Indian flatbread stuffed with spiced minced lamb. This recipe combines delicate, layered dough with savory meat filling to create a satisfying meal. Good for breakfast or dinner, these parathas are crispy outdoors and juicy inside, making them a crowd favourite.
Elements
- 2 1/2 cups Flour (sifted)
- 2 cups Complete Wheat Flour (sifted)
- Water as required
- 1 cup Ghee (melted)
- Salt as per style
- Further Flour for dusting
- 1 cup Lamb Mince (cooked)
Directions
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Combine 1 1/2 or extra cups of water with each the flours, including water a little bit at a time to make a delicate dough.
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Knead properly.
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Cowl and depart for two hours.
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Knead once more utilizing extra flour if dough is sticky.
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Make balls (round 16 to 18) from the dough.
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Roll every to a medium spherical.
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Dab melted ghee throughout.
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Roll from one finish of the opposite into an extended rope-like roll.
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Twist spherical and spherical into a decent coil.
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Roll out flat once more, dusting with flour if it tends to stay.
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Roll fairly skinny like a chapati.
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Unfold the minced meat throughout, leaving the sides uncovered.
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Roll out one other paratha and canopy the primary one.
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Press down sides to maintain them collectively.
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Warmth a tawa and put the stuffed paratha on it.
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Decrease warmth to medium and prepare dinner the paratha on each side until crisp and golden, including ghee on the perimeters to make them flaky.
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Take away and preserve in foil until required.
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Repeat with the remainder.
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Serve scorching.
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Ceaselessly Requested Questions
Can I take advantage of totally different meat for the filling?
Sure. Rooster or beef mince work properly too. Simply ensure that the meat is cooked and never too moist. Drain any extra liquid earlier than utilizing as filling to forestall the paratha from changing into soggy.
Can I make the dough forward of time?
You may put together the dough as much as 24 hours forward and retailer it within the fridge. Let it come to room temperature earlier than rolling. This truly improves the feel of your parathas.
How do I forestall the filling from leaking?
Don’t overfill the parathas, depart a great border across the edges, and seal them properly by urgent firmly. Roll gently and use sufficient flour for dusting to forestall sticking.
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