How to make Keema Parantha - The surprise element in these keema paranthe is the carom leaves.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Wheat flour (गेहूँ का आटा)

Cuisine : Indian

Course : Breads

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Keema Parantha

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

You can also find more Breads recipes like Kulcha, Tikhat Purya, Nariyal Parantha, Gozleme (Turkish Bread).

Keema Parantha Recipe Card

Keema Parantha
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Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Parantha Recipe

  • Mutton mince (keema) 2 cups

  • Wheat flour 2 cups

  • Onions 2 medium

  • Green chillies 2

  • Ginger 1 inch

  • Carom seeds (ajwain) 2

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Chaat masala 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Ghee for cooking

  • Fresh mint leaves for garnish

Method

Step 1

Place keema in a bowl. Finely chop onions, green chillies, ginger, carom leaves and add to the keema. Add red chilli powder, turmeric powder, chaat masala, garam masala powder, salt and mix well and keep aside.

Step 2

Heat a non stick tawa and preheat the oven at 220°C.

Step 3

Divide the flour dough into equal portions and roll into balls. Dust each ball with a little dry flour and roll into a roti. Apply ½ tsp ghee on each roti and sprinkle some dry flour. Fold each roti like a fan and roll it into a roundel. Roll out each rou

Step 4

Spread keema mixture over half the parantha. Fold the other half over the keema mixture, to form a semicircle.

Step 5

Put 1 tbsp ghee on the tawa and place a parantha on it. Cook on low heat, turning sides, till evenly done on both sides.

Step 6

Arrange the paranthas on a baking tray. Apply a little ghee on each of them and bake in the preheated oven for 3-4 minutes. Reduce the temperature to 140°C and bake for 9-10 minutes.

Step 7

Transfer onto a serving plate, garnish with a few mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.