Parathas are a favourite and I am enjoying making them now on my own. I have been really bad at rolling out chapatis and parathas, but now with some practice and no help at home I think I am slowly getting a hang of it.
The kheema paratha is a favourite at home and we all love to have it for dinner. A slow leisurely meal when both hubby and daughter are at home and it is time to catch up on how the day went for each one of us. So it was the kheema paratha for dinner the other day and I managed a few clicks in between making the dough, the stuffing mixture, the rolling out and the calls of impatient hungry family:). I made it with chicken mince as that is what I like and also have an allergy for red meat. You can decide to have a mutton mince stuffing instead.
Ingredients for the Kheema Paratha Recipe:
For the dough:
2 cups wholewheat flour or atta
1 tbsp cooking oil
Water as required
Salt (optional , I generally do not add salt to my dough as the filling has the right quantity)
For the filling:
Chicken minced meat - 500 gms
Onion - 2 small(finely chopped)
Green chilli - 1 small(finely chopped)
Ginger - 1 inch piece(finely chopped)
Garlic - 3 to 4 cloves(finely chopped)
Coriander leaves - 2 tbsp(chopped finely)
Turmeric powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Curry powder or any chicken masala powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp and a little more for spreading while cooking the parathas
Method for the kheema paratha:
1- For making the dough, add the tbsp of oil to the wholewheat flour and mix. Now slowly add in the water little by little and make into a thick dough as you would for any other Indian bread or pie crust.
Keep aside. Allow the dough to rest for 10-15 minutes
2- For making the minced meat filling. Take a pan and add in 2 tbsp oil. Now add the finely chopped onions, ginger, garlic, green chillies and saute. When the onions are soft and golden in colour add in the turmeric powder and kashmiri chilli powder. Saute for 2 to 3 minutes. Now add the chicken masala(or curry powder). Add a few tbsp of water to ensure that the masala does not get burnt. Saute till the oil starts oozing from the sides indicating that the masala is cooked. Add in the garam masala powder and chopped coriander. Mix. Switch off gas and keep the chicken mince mixture aside to cool.
3- Divide the dough into small balls. Now take one ball of dough and roll out flat. Put 1 tbsp of the minced meat mixture in the centre and fold the dough in pleats like for the momo. This will ensure that the mixture does not come out. Seal. Roll out lightly. Do not press too hard.
4- Take a pan. Spread a little oil on it. Now put in the rolled paratha. Spread some oil or ghee on the top. Let cook for a minute. Turn it over. Cook both sides evenly till golden brown. Serve hot.
Note - You can make the mince mixture a day ahead to make the parathas for breakfast or when you have friends coming over.