Keema Paratha Food

KEEMA PARATHA (FLAKY BREAD WITH SPICY MEAT FILLING)

Steps:

• Place flour in large bowl.
• Add 1/3 cup of the water all at once; work it into the flour, using your hand.
• Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
• Gather dough into a ball; place on lightly floured work surface.
• Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
• Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
• (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
• Reduce heat to medium-high; add ground beef.
• Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
• Stir in flour, lemon juice, and optional salt and coriander until well combined.
• Remove from heat; let cool completely.
• (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
• Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
• Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
• Place one portion of filling in center of round.
• Bring edges of dough up over filling to enclose it completely; pinch to seal.
• Press lightly but firmly to flatten into patty.
• Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
• Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
• Turn over; cook until second side is spotted with brown, about 1 minute.
• Brush surface or paratha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve immediately.

KEEMA PARATHA

Steps:

• Mix the wheat flour with salt and knead by adding water and make a soft dough.
• boil chicken mince with ginger,garlic,salt and red chillies.until it is tender.then add green chillies onion and coriander leaves.
• Then make small balls from the dough, roll into thin triangle shaped chapathis.
• In the middle, place kheema curry and spread till end. Place another chapathi over this.
• and close the edges by pressing with your fingers.
• Fry these parathas over flat pan on both sides until golden brown using oil.