Sunday, May 22, 2011

Kheema Paratha /Indian Bread Recipe


Flour                                                3 cups
Ghee                                                2 tbsp.
Salt                                                  To taste

For the filling

Mutton Mince                                  250 gms.
Onions, minced                                1 no.
Tomato, peeled & diced                   1 no.
Coriander leaves                              1 small bunch
Mint leaves                                       Few
Ginger, minced                                 1" piece.
Garlic, minced                                  4 flakes.
Garam masala                                  1 tsp.
Chili powder                                    As required
Green chilies, minced                        4 nos.
Ghee                                               As required
Salt                                                 As required


1. Mix together salt and flour and rub in ghee, then add enough water to make a
stiff dough. Divide the dough in lemon-sized balls, then roll out each ball into a
not too thin disc or a chapati on a floured board.
2.Fry onions, ginger & garlic till light brown in 2 tbsps. of ghee.
3.Add the mince and fry till the water dries.
4.Next add the chopped tomatoes with 1 cup of water, garam masala and cook till
the mince dries up.
5.Add the chopped coriander and mint leaves with the chilies, mix well and keep
6.Spread the mince mixture on one round chapati and cover with a another
round chapati and seal the edges.
4.Sprinkle a little dry flour on top, then roll the paratha to a thin round shape
taking care not to break it.
5. Grease a tava with ghee and place the paratha over it and when the base
turns slightly golden colour, apply ghee on the top and turn the paratha on the
other side.
6. Press gently, keep turning the paratha and applying ghee until the paratha
turns golden colour.
7. Serve hot with butter and a bowl of season curds.


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