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Keema Parantha

The surprise element in these keema paranthe is the carom leaves.Keema paratha is an authentic Indian bread stuffed with minced meat... So, try out this special stuffed keema paratha recipe during Ramzan and give your taste-buds a royal and delightful ride. This recipe is from FoodFood TV channel

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Keema Parantha
Main IngredientsMutton mince (keema), Wheat flour
CuisineIndian
CourseBreads
Prep Time21-25 minutes
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersNon Veg

Ingredients list for Keema Parantha

  • 2 cups Mutton mince (keema)
  • 2 cups Wheat flour
  • 2 medium Onions
  • 2 Green chillies
  • 1 inch Ginger
  • 2 Carom seeds (ajwain)
  • 1 teaspoon Red chilli powder
  • a pinch Turmeric powder
  • 1 teaspoon Chaat masala
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • for cooking Ghee
  • for garnish Fresh mint leaves

Method

  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.
  2. Heat a non stick tawa and preheat the oven at 220°C.
  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
  4. Spread keema mixture over half the parantha. Fold the other half over the keema mixture, to form a semicircle.
  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.
  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.
  7. Transfer onto a serving plate, garnish with a few mint leaves and serve hot.

Nutrition Info

Calories1799
Carbohydrates208.2
Protein110.3
Fat58.3
Other FiberVitamin B12- 10.4mcg
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