Al Baker Atta 2 cups
Mutton keema (minced) 500gms
Yogurt ½ cup
Onions 2 (chopped)
Ginger-garlic paste 1tsp
Green chillies 2 (chopped)
Salt as per taste
Turmeric powder 1tsp
Red chilli powder ½ tsp
Cumin powder 1tsp
Coriander powder 2tsp
Garam masala powder 1tsp
Water 1½ cup
Oil 4 tbsp
1) Wash the keema properly with water. Marinate it with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour.
2) After half an hour, heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame.
3) Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes. Then add the marinated keema and cook for another 10 minutes, stirring continuously.
4) Add the garam masala powder, water, cover and cook for about 20 minutes on low flame. Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely.
5) Once the keema gets completely cooked, switch off the flame and let it cool. Prepare a semi-soft dough by mixing the Al Baker Atta wheat flour, salt and water together in a bowl. Divide the dough into 4-5 equal parts. Roll out small sized chapatis and place one tablespoon of the stuffing in between.
6) Gently seal all the ends of the chapati with your fingers. Dust the stuffed ball with loose flour and gently roll out a chapati. Make sure the stuffing doesn't come out.
7) Fry the stuffed chapati with one teaspoon of oil. When both the sides turn golden brown, transfer the paratha on a serving platter Follow the same procedure to make more parathas.
Bubble: Serves: 3-4. Preparation time: 30 minutes
Tip: Enjoy stuffed keema parathas with the curry of your choice or have it simply with raita.