Sunday, April 6, 2008

Keema paratha/ Minced meat paratha



You will need:

For making paratha/ Parotta

  • 2 cups Maida/ All purpose flour (Can substitute with wheat flour too)
  • ¼ cup curd/ Yogurt
  • 2 tbsp warm milk
  • 1 tsp sugar
  • 1 tbsp oil/ butter
  • salt as reqd
  • water as reqd to form dough
For making Keema

  • 1 lb ground meat(can use beef or lamp)
  • 1 onion(minced using food processor)
  • 1 tbsp ginger garlic paste
  • 1 tbsp garam masala
  • ½ tbsp cumin powder
  • ½ tbsp fennel seeds/ powder
  • 1½ tbsp coriander powder
  • 1 tbsp red chilli powder(can increase or decrease)
  • ½ tbsp salt (can increase or decrease)
Step 1:

Preheat oven to 350 F

Step 2:

Making kheema:

Mince the onion using food processor and add it to the ground meat. Along with that add chilli powder, coriander powder, ginger garlic paste, salt, cumin powder, fennel seeds and black cumin and mix it well. When everything is blended take a loaf pan and place 2 bread slices in it as shown in pic.. (So that the meat wont have contact with the bottom of the loaf pan. In this way you can avoid watery meat.). Then transfer this whole mixture on top of the bread slices.


Now place the loaf pan in preheated oven(350 F). Let it bake for 1 hour.

When the meat is ready (after 1 hour of baking) allow it to cool for few minutes. Then crumble the meat using hands or knife and keep it aside. Discard the bread slices.

Kheema is now ready. You can even grind the cooked meat using blender. So that it will be moist.

Step 2:

Making Paratha/ Parotta:

Mix all the ingredients for paratha and knead it well for 2 to 3 mins and keep it aside for min 30 mins. Cover with moist cheese cloth or with tissue to keep it moist.

Hint: You can use the chapathi dough also.

Step 3:

Stuffing:

Now make lemon sized balls with both dough and with the cooked meat.Take a ball made of flour,roll out a little on a floured surface( maida/ rice flour is spread on the surface).Keep the cooked meat ball in centre of the rolled dough. Cover the meat completely using the dough. Now using hand ,press it evenly and make it very smooth. Again roll it out like we do for chapathi/ roti.



Hint:
For making stuffed paratha the rolled dough size should be larger than the cooked meat dough.


Step 4:

Frying Paratha:

Heat a griddle and cook the paratha's just like we do for chappathis. Apply little ghee on both sides. Serve it with your favorite non veg curries.

Making stuffed paratha process is similar to making sweet boli/ poli's. Sweet boli recipe


3 comments:

mullai madavan said...

Viji,
Nice new twist to Sri lankan meat parotta. Good explanation.

Vijitha said...

Thanks Mullai.. Everything mix and match . Finally we will get good outcome.

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