I am a huge fan of all types of parathas. But the non vegetarian version of parathas, is something I never tried. What stopped me trying it from a restaurant of preparing it from home, I don’t know..
Keema mattar is another famous keema preparation. I have made a keema mattar replacing the original keema with soya granules mince giving a healthy twist. (recipe is here )
I have no clue about the roots of Keema paratha. Parathas are from Punjab.. Now the keema version could be inspired by the Mughalai cuisine which came along with the arts and history years back.. Let us leave it to the historians
Few days back I made a simple chicken mince stir fry adding some Indian flavors. As I have this stuffed paratha love, i tried making the stuffed paratha using some leftover keema.
For the dough
- Wheat flour – 1 cup
- Warm water – 1/2 cup
- Salt optional (I never add salt to the dough. Some how l like it without salt)
- Olive oil – 1/2 tsp
You have to
- Take the wheat flour in a deep bowl
- If you want to include salt for the dough, mix it with water and keep aside.
- Remove 1 tbsp of water from the 1/2 cup and keep aside.(we may or may not use it)
- Make a well in the middle of the wheat flour
- Add water and slowly mix together.
- It will be sticky in the beginning, but keep on kneading.
- Slowly the dough becomes smoother and it will stop sticking your fingers
- Keep on kneading it for a 10 minutes to form a dough ball
- Damp the olive oil all over the dough and cover the bowl and keep it for atleast 30 minutes.
For the Stuffing
- Minced chicken – 1.5 cups
- Onion – 1 small, finely chopped
- Garlic – 2 clove grated
- Ginger grated – 1 tsp
- Cumin powder – 1/4 teaspoon
- Garam masala powder – 1/2 teaspoon (It is available in any Indian Grocery store)
- Chili powder – 1/2 teaspoon
- Green chili – 2 teaspoon ( you can reduce or exclude this if you dont want the parathas very spicy)
- Turmeric powder – 1/4 teaspoon
- Coriander leaves or Cilantro finely chopped – 2 tbsp
- salt to taste
- Refined oil – 1 tbsp + as required for frying the parathas
- Lemon juice – 1 tbsp, freshly squeezed
You have to
- Heat a pan in medium flame
- Add 2 tablespoons of oil.
- Add garlic, ginger and onion. Saute for few seconds till onion turn lightly soft
- Add the minced chicken and stir immediately with a wooden spatula breaking them not allowing to stick each other.
- Now add turmeric, red chili powder, cumin powder saute
- Stir well and cook in medium heat for about 10 minutes. (Chicken mince cooks very fast)
- Add salt , garam masala , lemon juice and quick stir
- Finish off by adding coriander leaves
- Allow to cool down
Stuffed bread preparation
- Divide the dough and the mince filling to 6 portions
- Now roll out one dough ball portions as a small puri (disc)
- Keep one portion of cooked chicken in the center. Join the edges together and slightly press to seal the edges.
- Dust and roll the whole as rotis very carefully so that it won’t break the edges. (Dont do it with lots of pressure. It is the slow and steady process)
- Mean time heat a griddle pan in medim flame.
- Carefully add the rolled paratha to the griddle
- Press each side gently with a spautla.
- Drizzle oil, to shallow fry the parathas both sides.
- Remove from the pan. Repeat the same with rest of dough balls.
- You can serve hot or store it in a hot box/casserole
This recipe serves 2 to 3 person
For stuffing You can refer this for images. If it is difficult to stuff and roll the parathas, the easiest way is..
- Divide one dough ball into 2
- Roll each into 2 large circular discs of same size
- Keep one portion of filling on first disc. Spread the filling evenly leaving the edges..
- Place the other disc on top to cover the bottom disc
- Seal the edges with a fork, by pressing the edges with the bottom part of the fork ( or just roll the edges)
- Dust the top of the disc and with a rolling pin roll gently roll once.
- Transfer this to the hot griddle and cook…
shamsher khan says
wow nice blog…oosome receipes.. I will try it soon.
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