Keema paratha is popular unleavened flat bread stuffed with flavored minced meat. This is very popular dish in Punjab. Keema Paratha is one of the delicious foods eaten in the Afghanistan and other Asian subcontinent countries. It’s awesome in taste with a finger licking recipe. This is actually a Roti or a paratha which is served either in breakfast or dinner. The chopped pieces of meat we call ‘Kheema ‘or ‘keema’, is embedded in the roti.
A paratha is Indian flat bread that originated in the Indian Subcontinent. The paratha dough usually contains ghee or oil which is also layered on the freshly prepared paratha.
Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese).
A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
Keema, Kheema or Qeema is a traditional meat dish of Pakistan and India. Originally this word meant minced meat. It is typically minced-lamb or goat curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.
Ingredients of Keema in South Asia usually include minced meat, ghee/butter, onions, garlic, and ginger together, finely chopped green chillies with spices including cinnamon, bay leaves and cloves. Some varieties may include peas (matar) and/or liver (kaleji).
For preparing the Keema paratha, firstly mix the dough for the paratha. Take all wheat flour (atta), add little oil, pinch salt, and water. Knead nicely to form soft dough. Set aside for 10-15 mins. Take a pan add oil , fry onions, salt, turmeric, garlic and ginger, green chillies, add tomatoes one the tomatoes are dry then add the minced meat and keep mixing, add cumin powder, garam masala, coriander powder, chilli powder, garama masala cook till the meat becomes dry, once it is done add coriander leaves. Transfer it in a plate to cool down.
Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and roll into a fine chapati. On a tawa roast the paratha both the sides with butter or ghee. Keema Paratha is now ready to eat. Serve Keema paratha with curd, butter or mint chuyney.
Recipe: Keema Paratha
Summary: Keema Paratha Recipe made easy, learn how to make Keema Paratha Recipes at home.
- Atta (Wheat Flour) – 1 – cup
- Chilly powder – 3/4 – tsp
- Chopped coriander leaves – 1/2 – bunch
- Chopped green chillies – 2 – number
- Chopped onion – 1- number
- Chopped tomatoes – 1 – number
- coridaner leaves – 1/2 – bunch
- Cumin powder – pinch – pinch
- Garam masala -1/2 -tsp
- ginger garlic paste – 4 to 6 – tsp
- Meat (leg portion) – 500 – grams
- oil – 1- tsp
- Salt – 3/4 – tsp
- Tumeric Powder – 1 – pinch
- Take one cup Atta mix in a bowl with pinch of salt,oil and water and keep it a side.Remove bones, skin and fat from meat and cut into 1″ to 2″ size pieces and mince it.
Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes one the tomatoes are dry then minced meat keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.
Trasnafer it in a plate to cool down.
Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati.
Take a pan cook both the sides with butter or ghee.
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: breakfast
Recipe by Vahchef.
To know more about preparing the Keema paratha watch the video here at: http://www.vahrehvah.com/Keema+Paratha+:1705