Kheema Paranthas are stuffed Paranthas with cooked minced meat, peas and spices as filling. It is a perfect Brunch meal for weekends or special holidays.
To prepare dough:
- 1 cup whole wheat flour
- 1 cup Maida (All Purpose Flour)
- 1 tsp salt
- 1 tbsp oil
- Warm water to knead
To prepare stuffing:
- ½ pound minced meat
- ½ cup blanched or frozen green peas
- 1 small onion sliced finely
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp ginger garlic paste
- Salt to taste
- 2 tbsp finely chopped fresh cilantro leaves
- 2 green chilies finely chopped
- 1 tbsp lemon juice
To pan fry:
- Ghee (clarified butter) or cooking oil to pan-fry paranthas
Method: (For step by step demonstration - Making Paratha Method IV)
- Boil the mince with chopped green chilies, ginger-garlic paste and salt till done.
- Heat ghee in a pan and fry onion till light brown. Add green peas and the minced meat; fry till dry. Mix in the garam masala powder, red chili powder, chopped cilantro and lemon juice. Filling is ready. Keep it aside.
- Sieve the flour and maida together. Mix oil and salt and knead the flour into smooth dough using warm water; keep it aside for ½ hour.
- Divide the dough into 8-10 equal sized balls. Flour a clean surface and roll each ball out into an oblong chapati about 8" in length and 4-5” in width.
- Now with the help of thumb and first finger pinch the centre of chapati to form a dumble shaped structure.
- Place filling on one part of the dumble shaped chapati and fold the other part over it. Press gently around the edges.
- Carefully roll out the stuffed circle into parantha, sprinkling whole-wheat flour on the surface, to avoid sticking of parantha with rolling pin.
- Heat a griddle (tawa) and place a parantha on the griddle. Flip the parantha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the parantha. Flip the parantha again after few seconds and drizzle oil on this surface too. Continue to flip the parantha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The Parantha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other Paranthas until all are cooked.
- Serve with Sabji, Raita and Chutney.