Al Baker Chakki Fresh Atta Recipe of the Day: Keema Parantha

Al Baker Chakki Fresh Atta Recipe of the Day: Keema Parantha

Make the delicious parantha foloowing these easy steps
Al Baker Chakki Fresh Atta Recipe of the Day: Keema Parantha

Ingredients

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

Method

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.

 

 

 

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