How to Make Delicious Keema Paratha

Keema Paratha.

You can cook Keema Paratha using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Keema Paratha

1. Prepare of Stuffing.
2. It's 400 gms of chicken mince, washed well and drained.
3. Prepare 2 tbsp of oil.
4. Prepare 1/2 tsp of cumin seeds.
5. It's 1 of onion, chopped.
6. Prepare 1 tsp of ginger-garlic paste.
7. Prepare to taste of salt.
8. Prepare 1/2 tsp of turmeric powder.
9. It's 1/2 tsp of red chilli powder.
10. You need 1/2 tsp of garam masala powder.
11. You need 1/2 tsp of roasted cumin powder.
12. You need 1/2 tsp of roasted coriander powder.
13. You need 1/2 tsp of amchur powder (dry mango powder).
14. It's 1/2 cup of mint leaves, chopped.
15. You need of Paratha.
16. You need 1 cup of atta (whole wheat flour).
17. Prepare to taste of salt.
18. It's 1 tbsp. of oil.
19. It's as needed of water.
20. It's as needed of oil to shallow fry.

Keema Paratha instructions

1. Stuffing - Heat oil in a pan and temper with cumin seeds. Allow it to crackle and then add the onions. Saute till light brown. Add the ginger-garlic paste and saute for a few seconds..
2. Then add the keema, salt to taste, turmeric powder, red chilli powder, roasted coriander powder, roasted cumin powder and garam masala powder..
3. Fry on a low flame till all the moisture is evaporated. Now add the chopped mint leaves and amchur powder and continue to saute for a minute or two. Keep aside to cool..
4. Dough - Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for 25-30 minutes..
5. Paratha - Divide into 8 equal portions. Roll out each portion of the dough into small circles, just like a poori with the help of some dough..
6. Take one poori and spread 2-3 tbsp. of the keema mix and place another poori over it. Press to seal all edges. Roll out into a bigger circle by dusting some flour. Make impressions along the edges with a fork..
7. Make similar keema paraths in the same method. Heat a tawa / griddle and shallow fry the parathas, one at a time till light golden in colour on both sides by drizzling a tbsp. of oil..
8. Shallow fry the rest of the rolled out parathas and serve them hot with some yoghurt, butter or pickle..