Quick Stuffed Mughlai Keema Paratha: Healthy and Super Delicious

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Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine.
Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine.

Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine. This royal recipe was served as a side dish to the Mughal kings in the bygone eras. The original recipe has undergone many changes with time yet the flavour of this royal recipe remains as splendid as ever.

Stuffed keema paratha is a perfect recipe to try out during all seasons. It is tasty, filling and nutritious. The keema is first marinated with yoghurt and cooked with an aromatic blend of spices. It is then stuffed into dough and made into parathas.

Keema paratha
Keema paratha

So, try out this special stuffed keema paratha recipe during Ramzan and give your taste-buds a royal and delightful ride.

  • Serves: 3-4
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

Ingredients For Stuffing

  • Mutton keema (minced mutton)- 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- ½ cup
  • Oil- 1tbsp

For Paratha

  • Wheat flour- 2 cups
  • Salt- as per taste
  • Warm water- 1 cup
  • Oil- 3tbsp
  • Stuffed Mughlai Keema Paratha
    Stuffed Mughlai Keema Paratha

Procedure

  • Wash the keema properly with water.
  • Marinate it with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour.
  • After half an hour, heat oil in a pan and add onions. Fry for about 4-5 minutes on medium flame. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes.
  • Now add the marinated keema and cook for another 10 minutes, stirring continuously.
  • 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. Once the keema gets completely cooked, switch off the flame and let it cool down.
  • Prepare a semi-soft dough by mixing the wheat flour, salt and water together in a bowl. Divide the dough into 4-5 equal parts.
  • Make round balls Roll out small sized chapatis from the balls Place one tablespoon of the stuffing in between. 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 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.
  • Enjoy stuffed keema parathas with the curry of your choice or have it simply with raita.

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