Kheema Paratha (Minced Meat Flat breads)

Kheema Paratha is an extension of my previous post "spicy minced meat" (Kheema we call it in Hindi). Last weekend I decided to alter this recipe slightly so that I can use the leftover Kheema as a major ingredient in another recipe.

Well, its all about creating a variety in your menu if you are the person deciding on what to cook everyday. Sometimes my mind is blank after a long day in office and sometimes my menu is pre-planned. I decided to try this paratha on a weekend so that I can execute it easily later on when needed.

So what did I alter in my recipe? I added 3 more onions to the same recipe, and reduced the minced meat to 2 tablespoons so that the onion dominates the dish and the minced meat is hidden. If you are someone who hates to chop onions, then I warn you that you need to buck up to chop a bowl full of onions.

You can also strike out the vegetables (peas/potatoes etc) from it. But if you wanna have them, you can -so that you can make the parathas look more healthy. But yes, dont forget to remove the green chillies or else chop them fine and reduce the red chilli powder so that the parathas dont turn out very spicy (This depends on your taste and how spicy you want them).You can reduce the ginger-garlic paste also and make it only 1-2 teaspoon so that the onion taste is dominant. This is the filling. The paratha is very simple.

The final recipe is below.

INGREDIENTS:

For the Filling:

2 tbsp Minced Mutton 
5 Onions chopped fine
1 tbsp Oil
1/2 tsp Red Chilli powder
1/4 tsp Turmeric powder
A pinch Garam Masala powder
Salt
1 small potato finely chopped (optional)
2 tbsp peas (optional)
1-2 tsp Giner+Garlic paste
1/4 cup chopped coriander leaves
1-2 green chillies (finely chopped & optional)

For the dough:

3/4 cup Whole Wheat flour
1/4 cup all pupose flour (maida)

1 tsp oil

salt to taste

HOW TO MAKE:

The filling:

1)  Heat Oil in a pan, add the chopped onions & minced meat together and fry till onions are soft & there is no moisture in the pan.

2)  Add the ginger+garlic paste and the spice powders,green chillies & salt. Fry it all for a minute. If you are adding the vegetables, you can do it at this stage.

3) Cook for another 5 minutes so that the minced meat is cooked well and fully dry. Garnish with coriander leaves and allow to cool.

The Paratha:

1)  In another bowl, mix the 2 flours together with water and oil. And knead the dough as for a normal parantha.

2) Make 8 small flat rounds and roll out very small chapathis (the size of your palm).

3)  Take some filling and place in the centre of any 4  flattened chapathis. 

4)  Place each of the other 4 chapathis on the filling and flatten lighlty the edges with your hand and continue rolling out each one to make a paratha .

5)  Roll out carefully without tearing.

6) Roast the paranthas on a skillet with some oil till crisp and lightly browned on both sides.

7) Serve hot with some delicious tomato pickle /a bowl of curds sprinkled with some chaat masala.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**