KEEMA PARANTHA

KEEMA PARANTHA:


TO MAKE KEEMA:

INGREDIENTS;

Mutton keema – ¼ kg,

Grated coconut – ¼ cup,

Onion – 1 – chopped into 4 pieces,

Ginger garlic paste – 2 tsp,

Poppy seeds – 1 tsp,

Cloves – 2,

Cinnamon – ¼ inch,

Green chili – 2,

Green cardamom – 1,

Red chilli powder – 1tsp,

Coriander powder – ½ tsp,

Turmeric powder – a pinch,

Salt – as per required,

Oil – 4 tsp,

Chopped coriander – ½ cup,

Curry leaves – 2 stems,


METHOD:

Wash mutton keema,

Grind coconut, ginger garlic paste, onion, poppy seed(soaked in hot water) clove, cinnamom, green cardamom, green chili, into fine paste,

Heat oil in a pressure cooker, add the grinded paste and fry for few minutes, now add the keema and fry till it leaves its moisture,

Now add red chilli powder, coriander powder, turmeric powder, salt and mix everything well, add curry leaves and pour 2 cups of water and pressure cook till the keema is done(approx 2 whistles),

Remove the lid when the pressure is gone, and fry the keema till it leaves oil on the sides of the vessel,

To make parantha:


INGREDIENTS:


Wheat flour - ¼ kg,

Salt – as per taste,

Oil/ghee – for frying,

Water – kneading the dough,

METHOD:

Knead the wheat flour with salt and water along with a tsp of oil/ghee mixed in it to form dough…

Leave it for 20 min aside covered.


TO MAKE KEEMA PARANTHA:

Divide the dough into 5 equal balls, and flatten each ball in a circle shape on a roti maker, place a 2-3 spoons of keema and sprinkle some coriander over the roti and close the roti to form a ball again,

Now slowly roll the keema parantha carefully

Now heat the tawa and grease it with ghee/oil and fry the keema parantha on both sides till golden brown

Serve hot garnished with onion rings and lemon wedges, cucumber raita also goes well with this...