Monday, 16 November 2009

Keema Parantha

2 cups Parantha dough
1 tsp Salt
3 tbsps Oil
Oil for basting
½ kg ground Meat
1 Green Chilli, grated
1 tsp Red Chilli powder
2 tsp Ginger-Garlic paste
2 meduim Tomatoes, chopped
½ cup All purpose flour to dust
2 tbsp Coriander leaves, chopped
For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
Add the green chilli and tomatoes and fry till the oil separates.
Add the ground meat and cook till dry.
Add salt and coriander leaves and mix well.
For paranthas divide the dough into 6 equal sized balls.
Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
Serve hot with curd.

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