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Kheema Paratha

Parathas stuffed with spiced ground meat filling

In India's national language "Hindi", bread is referred to as "Roti". Roti is nothing more than non-leavened Indian bread made out of wheat flour, water, salt and kneaded with oil or "ghee" Indian breads are dry roasted, shallow-fried , deep fried or baked in a tandoor or oven.

 

Most of the breads are made with wheat flour but there are others which are made out of rice flour , corn flour , refined flour , millet flour ( bajra ) , milo flour (jowar) and sometimes even lentil flour(daal) is added to make the bread richer in flavor and protein. There are plain or stuffed breads. Many vegetables cooked and spiced are used as stuffing to make stuffed breads. Many a times, even cooked and spiced ground meats are used as stuffing. Stuffed breads are a meal in itself and are sometimes eaten with chutneys, pickles and yogurt for breakfast. There are also recipes for sweet breads.
Breads play an important role in the Indian menu for they serve not only as an accompaniment but since Indians eat with their fingers, they are also used as an implement, (instead of a fork or a spoon) to scoop up the vegetables and rich curries from the plate. The rule of etiquette demand that the meal is eaten with the fingers of the right hand, which is an art itself.
It is very easy to make Indian breads here because of the availability of the ingredients. Even if you don't own a tava, a thick frying pan will do an equally good job.
2 cups Paratha dough
cup All purpose flour to dust
Oil for basting
For the filling
1 lb. Ground lamb/ Beef
2 meduim Tomatoes finely chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 Green chili finely grated
2 Tablespoons Coriander leaves finely chopped
1 teaspoon Red chili powder
1 teaspoon Salt
3 Tablespoons Oil
Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for 30 - 40 seconds.
Add the green chili and tomatoes and fry till the oil separates. Now add the ground meat and cook till dry.
Add the salt and coriander leaves and mix well.
To make the paratha:
Divide the dough into 6 equal portioned balls. Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).
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 and roll till it is approximately 6-8" in diameter. This is a very delicate process. Use the rolling flour abundantly so that the dough or the mixture does not stick to your 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 melted butter or oil on the cooked sruface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.
Remove and serve hot with yogurt.
 

 

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