Keema Paratha

Oh my goodness!!! All these days I never knew that the keema paratha would taste so delicious. I have heard of people making keema paratha but I didn’t show any interest in it because as I said earlier lamb or goat meat is not my family’s favorite so never took a chance to try before and I don’t know how I ended up doing it and really tasted excellent and I regret now for not trying all these days. I usually make curry with keema for chapatti and as usual I planned to prepare that but all of a sudden I just thought why not stuff this time and still had a fear whether the stuffing is ooze out as keema is not a very smooth compared to potato stuffing but some how I gave a try and really came out good like without oozing out. I am posting the way I prepared the keema stuffing but you can also prepare the keema the way you like but only thing you should remember is it should be completely dry or else the stuffing’s would make the dough too soggy and it would tear while rolling and all the stuffing’s will ooze out and that would be a total messy. Here is the recipe for keema paratha.

Ingredients
Keema/minced meat – 1 lb
Onion – 1 finely chopped
Tomato – 1 finely chopped
Ginger garlic paste – 2 tsp
Coriander powder – 2 tsp
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Cumin Powder – 1tsp
Oil – 2 tsp
Salt to taste
Chapatti dough

Method
Heat oil in a non-stick pan and onion and sauté till tender and add the tomato and fry for few mins and add the ginger garlic paste and fry and add the minced meat and mix well and add the all the dry powders and add little water and close and cooked until its done and still cook with open lid until its completely dry and note minced meat can cook fast.
Take a small size dough and roll to a small round and place a table spoon full of keema in the middle and bring all the ends together and close and roll with care to a paratha and cook in a heated griddle on both side with little oil or ghee. This would taste great by itself or eat with curd and enjoy!!