STUFFED KEEMA PARATHA
½ kg keema (boneless mutton or chicken)
1 cup white wheat flour (Maida)
1 cup wheat flour (aata)
1 onion thinly sliced
1 tsp cumin seed powder
1beaten egg, ¼ tsp cinnamon powder
1 tsp black pepper, 1 tsp red chili powder
4-6 green chilies finely chopped
1”x2 long ginger 8-10 pieces thinly sliced
4-6 garlic flakes finely chopped,
1 bunch of coriander leaves finely chopped
8-10 raisins (kismish)
½ cup cooking oil
PREPARATION
Mix aata and Maida with milk, bitten egg 1tsp oil and salt to taste, knead them well and make small dove of it, keep aside for at least 45 minutes.
METHOD
1 Heat some oil in a pan, add onion and fry it till it is golden brown. Add keema, ginger, garlic and cook for some time till all water is absorbed, add that entire masala ingredient except coriander leaves and raisins.
3 When it is done remove it from the heat and let it be cooled, mix thoroughly to make a good thick paste.
3 Now mix coriander leaves and raisins, mix it thoroughly.
4 Take dove one by one, put some of the keema stuff and roll it as a roti.
5 Heat a tawa and cook the stuffed roti with cocking oil.
6 Serve it with raita, chatani etc.
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
