Amazing Keema Paratha

Ingredients

Mutton minced (Keema) : 500 gramWhite flour : 500 gramGhee : 500 gramOnion : 5 or 4 full size chopped onionGarlic : 1 full choppedGinger crushed : 2 tea spoonfulJeera powder : 1 tea spoonfulDhania powder : 2 tea spoonfulShaahi Garam Masala powder : 2 tea spoonfulTurmeric powder : 2 tea spoonfulRed chilly powder : 2 tea spoonfulSalt : according to tasteSugar : according to tasteTomato : pureeVinegar : 2 tea spoonfulCurd : 2 table spoonfulBlack pepper : according to taste

Method

Wash the mutton and add two tea spoonful vinegar, pinch of salt and keep it in the refriragator for half an hour. Don't forget to cover the utensil.Make the paratha take a big big bowl and add salt, one table spoonful curd, two table spoonful ghee, add sugar according to taste, add flour (White) and make it dough with lukewarm water. Keep it in a side for 10 to 15 minutes.Switch on the gas, put a non stick cooking pan on it.Now put ghee and make it warm. Now add chopped garlic, tomato and fry it.Now add masalas one by one ginger crush, chopped onion, dhania powder, red chilly powder, turmeric powder, jeera powder, black pepper, salt as per your taste and sugar as per your taste fry it properly.Now add 1 table spoonful curd and fry it more with some water by covering it.Now add Keema and cook it with shaahi garam masala.Cook it from 10 to 20 minutes and if require you can add little bit of water but fry it dry and let the oil comes out.Now off the gas and keep the dish on a bowl and let the dish to be cool.

10.Now take the doe of white flour and make medium size ball with this doe.

11. Now on the gas and put another cooking pan on it.

12. Now make one chapatti from one ball and keep the keema on over chapattis.

13. Now keep another chapatti over it.

14. Stick two chapattis with help of some water

15. Now keep the paratha slowly on a hot pan and toast it for few minutes

16. Now turn the paratha and toast the opposite size slowly slowly.

17. Both side need to be toasted properly but slowly slowly

18. Now fry it with ghee or butter

19. Now keep it on a plate very slowly unless parathas will be break

20. All the parathas should be keep in this way

21. Serve it hot with curd raita or sauce

Snigdha Home Chowdhury is a freelance writer and home maker. She loves preparing new dishes and sharing the same with her readers. Rate this Article

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Snigdha Chowdhury has published 14 post. Article submitted on March 24, 2015. Word count: 403

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