Keema Paratha - Ground Meat Filling For Paratha

Recipe Ingredients

		Dough
2 1/2 cups	156g / 5.5oz	Whole wheat flour
7 oz	198g	Water
1/2 teaspoon	2.5ml	Salt
		Filling
1/4 lb	113g / 4oz	Ground meat - beef or lamb
1 tablespoon	15ml	Ginger - finely chopped
1/4		Onion - finely chopped
3 tablespoons	45ml	Raisins
1		Green pepper - finely chopped
1 tablespoon	15ml	Vegetable oil
1/4 teaspoon	1.3ml	Cumin seed
1/4 teaspoon	1.3ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground red pepper
1 1/4 teaspoons	6.3ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Garam masala
		Salt to taste
		Vegetable oil for frying

Recipe Instructions

Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is cooked. Cool.

Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the filling on one round and cover with another one. Pinch the edges together so that filling does not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1 minutes. Turn and add oil. Turn again and add oil. Continue until both sides are light brown.

Source:
Cooking with Curry - Renu Arora

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