Keema Paratha Recipe
Keema Paratha one of the tastiest recipe or Paratha recipe you have ever eat Its depend on you which keema you preferred Mutton or Chicken. I preferred chicken keema Paratha I have never eaten mutton keema paratha so I can’t say about that will let you know If in future I will get a chance to eat Mutton keema Paratha. So here we are another amazing recipe from Chicken-e-pandit Kitchen
Chicken Keema Paratha
Chicken Keema Paratha: Another recipe another story with it, I got a chance to taste this recipe a year ago in our capital Delhi. That’s why people say Delhi is a very foodie city, One of the famous Paratha shop Moolchand ka paratha, shop in the ground floor of Moolchand metro station, I have tried Keema Paratha first on this Restaurant, and found I discover one more Yummy Recipe in my list. I strongly preferred you guys to this restaurant. If you get a chance to go there please try their Parathas.
How to Make Keema Paratha
Prep Time: 15-25 minutes for 6 Paratha
Cook time: 30-40 minutes for 6 Paratha
Taste: Mild blowing
Ingredients for Keema Parantha Recipe
- Chicken (keema) 2 cups
- Wheat flour 2.5 cups
- Onions 2 large
- Green chilies 2
- Ginger 1.5 inch
- Carom seeds (ajwain) 3
- Red chili powder half teaspoon
- Turmeric powder a pinch
- Chat masala 1 teaspoon
- Garam masala powder 1 teaspoon
- Salt to taste
- Ghee for cooking
- Fresh mint leaves for garnish
Place keema in a medium-size bowl. Finely chop onions, green chilies, ginger, carom leaves and add to the keema. Add red chili powder quantity as mention, turmeric powder as mention, chaat masala, garam masala powder, salt and mix well and keep aside for further use.
Heat a nonstick griddle and pre-heat the oven at 220°C.
Divide the flour dough into equal portions and roll into balls. Dust each ball with a little dry flour and roll into a chapatti. Apply 1 tsp ghee on each chapatti and sprinkle some dry flour in it. Fold each chapatti like a fan and roll it into a roundel. Roll out each Chapattis.
Spread keema mixture over half the paratha. Fold the other half over the keema mixture, to form a circular end.
Put 1 tbsp. ghee on the Griddle and place a paratha on it. Cook on low heat, turning sides, till its looked cooked and both side have a golden brown color.
Arrange the parathas on a baking tray for keema cooking. Apply a little ghee on each of them and bake in the preheated oven for 3-4 minutes. Reduce the temperature to 150°C and bake for 8-10 minutes.
Transfer onto a serving plate, garnish with a few mint leaves and serve hot with gravy or with raita or chutney.