KEEMA BHARA PARATHA

INGREDIENTS

2 cups wheat flour

½ cup milk

½ kg mutton keema

6-8 green chilies finely chopped

¼ cup coriander leaves finely chopped

1 onion finely chopped

1 tsp crushed black pepper corns

1 tsp red chilly powder

¼ tsp garam masala powder

¼ cup desi ghee

Salt to taste

PREPARATION & METHOD

1 knead flour in milk, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.

2 Boil the keema in one cup hot water for few minutes, strain the excess water if any, blend it to make a course paste ( not fine or thick), mix all the ingredients thoroughly for stuffing in a bowl (except ghee), add this mixture to the course paste of keema and mix thoroughly; “this is the mixture for stuffing”

3 Roll the small ball it in to circular roti; brush it with ghee on top,

Place about 2 tbsp stuffing mixture in the center and close the ends of the roti and seal it from all ends nicely so that stuffing doesn’t come out while rolling

4 Now make the roti of the stuffed ball, heat the tawa put the rolled paratha on it cook both side till it is done, brush it with 1 tbsp of ghee on both the sides, and cook it till crispy brown

5 Serve hot with chutney, raita etc.

NOTE; the keema may be of mutton of the lamb or boneless chicken, for making chicken bhara parantha, follow the same procedure