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Keema Paratha

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Keema Paratha Recipe, How To Make Keema Paratha Recipe

Keema/ Kheema/ Qeema Paratha is a popular unleavened flatbread stuffed with spiced minced meat.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
Read More..

About Recipe

How to make Keema Paratha

(51 ratings)
106 reviews so far
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Keema Paratha
Author : Vahchef
Main Ingredient : Lamb
Servings : 2 persons
Published date : October 17, 2018


Ingredients used in Keema Paratha
• Ginger garlic paste - 4-6 teaspoons.
• Garam masala powder - 1/2 tea spoon.
• Chilly powder - 3/4 tea spoon.
• Salt - to taste.
• Oil - as required.
• Onion (chopped) - 1 number.
• Tomatoes (chopped) - 1 number.
• Green chillies (chopped) - 2 numbers.
• Meat (leg portion) - 500 grams.
• Tumeric powder - 1 pinch.
• Coriander leaves (chopped) - 1/2 bunch.
• Atta/wheat flour - 1 cup.
• Cumin powder - pinch.
• Coriander powder - 1/2 bunch.
• Water - as required.
Method:
  • Take one cup atta (wheat flour) mix in a bowl with a pinch of salt, oil, and water and keep it aside.
  • Remove bones, skin, and fat from meat and cut into 1 to 2 size pieces and mince it.
  • Heat a pan add oil, Fry onions, salt, turmeric,ginger garlic paste, green chilies, Add tomatoes once the tomatoes are dry then minced meat, keep mixing, then add cumin powder,coriander powder, chili powder, garam masala cook till the meat becomes dry.
  • Once it is done add coriander leaves, Transfer it to 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.
  • Now keema paratha is ready to serve.





Cooking with images





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

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Recent comments

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Aastana Tabassum Posted on Mon Apr 05 2010

@XarraX9009 lol

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Joseph Osborne Posted on Tue Apr 27 2010

i simply love the way u present ur cuisins..... ur very natural , and very south-indian ,great work brother ..... awesome food !!!!!

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geezermeezer Posted on Wed May 12 2010

geez... all that effort just to make one Paratha, no time dude, sorry and stop eating them on the video cuz your making me hungry. =(

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rah bid Posted on Sun Jun 27 2010

if your hands can't tolerate the heat, I wonder how it feels in the mouth.lol Must be really hot. anyway looks delicious and thank you for uploading.

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Vikash Nafzeer Posted on Thu Aug 19 2010

Well done my brother. or sister

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MrXuuriye Posted on Thu Aug 26 2010

wwwa

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catteys Posted on Sun Aug 29 2010

that thing looks amazing but why do i get the feeling that when i make it, it will all fall apart into a disgusting mess. You make it look too easy vahchef! :)

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u7may Posted on Mon Aug 30 2010

come chif don't eat alone here i am fasting and u r eating infront of me how mean:)) anyways i love ur cooking and they way u r in to it....you inspire me all the time...

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kaizer naser Posted on Wed Sep 15 2010

cheers mate...u made my day wid that

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ihatesql Posted on Sat Oct 02 2010

@XarraX9009 vah re vah literally means wow man wow.... i mean it doesnt really mean much.... its a way of expressing.... meaning like woww dude woww.... hope it helps :)

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emikofatima Posted on Wed Oct 06 2010

@XarraX9009 I understand it as, "wow, oh wow" "vah" is exclaimed when you find something pleasantly surprising .

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anshumanutube Posted on Tue Oct 19 2010

@vahchef Hey Chef, The word "Namaste" means : The divine in me......in you. Xarra9009 had asked you for the meaning of the phrase "Vah re Vah", which means something like "Wow dude wow" where "vah" is a hindi w

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