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!!

Mooli / Radish paratha

Stuffed paratha always reminds me of Bangalore, there are plenty of small paratha stalls in Bangalore where they serve different varieties of  stuffed parathas. Me and my sister- n-law  make sure to go on all friday evenings to one such paratha stall and eat  all our favorite parathas, actually the paratha size is not too big and we can easily eat 3 to 4 parathas. Of all the stuffed paratha, mooli is my second favorite to aloo paratha. I get tempted when ever I the see the mooli paratha in a restaurant menu. Here in US I don't get to eat much of mooli paratha in the restaurant so I end up making this dish myself at home. Making perfect round paratha without the stuffing oozing out is an art. You can't make it perfect for the first time but after many practice you can master this art. I am still learning this art. Here is the recipe of this mooli paratha.

Ingredients

For Stuffing

Mooli/Radish - 1 big
Ginger garlic paste - 1tsp
Red Chili powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 2 tsp chopped
Salt to taste
For Dough
Wheat Flour - 2 cups
Salt to taste
Water - 1 cup
Oil for making the mooli paratha

Method
Sieve the wheat flour and salt. Add water and knead to soft dough. Cover and keep aside. Peel and grate the radish and squeeze out all the water.
Heat the pan and fry the radish for some time and add the ingredients and fry for sometime until the raw flavour is gone.
Take a lemon sized dough and roll to a small round say 4 inch in diameter and place 2 to 3 teaspoon of fillings in the center and cover and seal the ends and roll again gently to a thick round paratha.
In a hot griddle cook the paratha on both side until golden brown using little oil on both sides. Serve hot with tomato fry or just yogurt and pickle. Refer my earlier posting for tomato fry recipe.