This scrumptious boil paratha recipe is an ode to the basic Pakistani avenue meals. A mix of minced meat and fragrant spices cooked to perfection and stuffed inside a home made paratha (or flatbread) will depart you with the right on-the-go meal. Get able to elevate your paratha sport with this recipe!
In Pakistan, we think about keema paratha consolation meals and regard it as an extremely customizable meal. While this recipe makes use of floor beef, you may change it up by utilizing options. Mutton or rooster are in style options, or you may make it vegetarian by utilizing aloo (potato).
This meal can be straightforward to prep in bulk and freeze for busy nights. It’s a crowd-pleaser that may fulfill each youngsters and adults! Enjoy it with a few of my peach chutney for a enjoyable twist.
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Why you will love this recipe
- Easy and scrumptious: This easy-to-follow recipe is enjoyable and distinctive and can be a assured showstopper in your own home!
- Versatility: It works nice for any meal, together with breakfast, lunch, dinner, and even sehri in Ramadan.
- Utilize leftovers: Keema paratha is a good way to eradicate waste. Use these leftovers you are about to toss!
Ingredient Notes
- Ground beef: In Pakistani recipes, floor beef is often the commonest meat for keema. However, if you happen to’re on the lookout for a leaner choice or don’t love beef, you should use floor rooster or floor mutton as an alternative.
- Dough: Traditional paratha dough is ready with Durum wheat flour or “atta”, water, cooking oil, and salt.
- Spice mix: I prefer to create my very own spice mix for this recipe, utilizing salt, crimson chili powder, coriander powder, and turmeric powder. Feel free to customise the mix to your liking and style buds!
- Coriander seeds: Using coriander seeds provides a slight tang and sweetness to the keema paratha.
- Pomegranate seeds: Pomegranate seeds are one other ingredient I really like utilizing in my recipes. They add a little bit of tanginess, however they’ve a really highly effective taste, so remember to use them sparingly!
- Serrano Chili: Serrano chilies are often my go-to for Pakistani cooking, however a special selection can simply be substituted.
Please see the recipe card on the backside of this put up for the entire listing of components, measurements, and recipe directions.
Substitutions & variations
- Meat: Use mutton or rooster keema as an alternative of floor beef.
- Flour: If you do not have wheat flour, use white all-purpose flour or a 2:1 mix of wheat and white flour.
- Fat: Replace the oil with ghee or butter as your fats for the keema paratha.
- Make it vegetarian: Use a plant-based floor meat substitute or a vegetable filling resembling aloo, dal, or different vegetarian leftovers.
- Leftovers: Use leftover keema from the filling to make samosas, egg casserole, or puff pastry.
Step-by-step directions
- Step 1: Heat the cooking oil and sauté with the garlic and ginger paste for 1 minute.
- Step 2: Add in your floor beef and cook dinner via.
- Step 3: Add your spice mix to the keema and sauté for 1 minute.
- Step 4: Add a half cup of water, cowl, and simmer for 10 minutes.
- Step 5: Uncover and switch your range to excessive warmth. Continue to sauté your meat till the entire liquid evaporates, then take away from warmth and put aside to chill.
- Step 6: Dry roast the coriander seeds for a couple of minutes. Add them to a mortar, pestle with the pomegranate seeds, and grind coarsely. Once completed, add them to your meat combination.
- Step 7: Chop up your onion, serrano chilies, and cilantro and blend these in with the meat combination.
- Step 8: Split your dough into six equal parts and roll every right into a ball.
- Step 9: Flatten every ball right into a 6″ disc utilizing a rolling pin.
- Step 10: Add two heaping tablespoons into the middle of every disc.
- Step 11: Wrap the dough across the meat combination and pinch collectively to seal. Roll the dough out into 8″ discs.
- Step 12: Preheat your griddle on excessive warmth, then flip right down to medium warmth for the rest of cooking. Add the flatbread to the griddle and cook dinner for 30-45 seconds earlier than flipping it over; then unfold one tablespoon of oil on the par-cooked aspect. Flip the paratha, add one other tablespoon of oil to the opposite aspect, and cook dinner for 1-2 minutes per aspect, urgent down with a spatula to make sure even browning. Once darkish brown blisters seem, take away your keema paratha from the griddle and repeat the method for the remaining parathas.
Expert Tips
- The texture: Knead the dough effectively to launch the gluten and provides your parathas a softer texture.
- The spice: Add extra spice to the keema, as it may possibly typically style bland with two layers of bread encasing it.
- Cooking temperature: Cook the parathas on medium warmth so the within cooks via.
- The filling: Don’t overfill the keema parathas; they may crack, and oil will seep in, making them limp and greasy.
Recipe FAQS
Keema paratha is filled with taste and could be eaten by itself. However, if you wish to kick it up a notch, pair it with some cucumber raita or cilantro mint chutney!
Parathas are sometimes made with wheat flour and fats (ghee or butter), and they’re typically stuffed with keema (floor beef) or aloo (potato). They’re flaky and chewy and loved with raitas or chutneys. Roti, additionally wheat-based, is made with water and salt, typically chickpeas or cornmeal, and has a softer texture than paratha. Naan is thicker and smoother, made with white flour, yogurt, and eggs, and is often baked to accompany rice or curries.
I sometimes do not suggest leaving your leftover parathas within the fridge for over two days (in the event that they even final that lengthy)! After two days, you possibly can freeze them, and they need to be okay to eat for as much as two months.
Other recipes you might like
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Peach Chutney (Pakistani Recipe)
-
Mango Mousse (Only 4-Ingredients!)
-
Beef Boti Kebab Rice PLATTER
-
Chicken Shawarma Bowl
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Boil paratha
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Ingredients
The dough
- 3 cups atta (see notes)
- 1½ cups water
- 1½ teaspoon cooking oil
- ¼ teaspoon salt
The keema
- ½ lb additional lean floor beef
- 2 tablespoon cooking oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon salt
- 1 teaspoon crimson chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ cup water
The parathas
- ¾’s cup cooking oil
- the ready dough
- the ready keema
- 2 tablespoon coriander seeds
- 2 tablespoon pomegranate seeds
- ½ chopped yellow onion
- 2 serrano chilies
- ⅓ cup cilantro
Instructions
The dough
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Add all of the components to your kitchen support and blend all the things utilizing the dough hook. (see notes for alternate strategies)
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Knead the dough for atleast 5 minutes, form right into a disc, cowl with a moist kitchen towel and set on the counter to permit it to relaxation.
The keema
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Heat the cooking oil, add the garlic and ginger paste, and saute for one minute.
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Add the bottom beef and sautee till it is now not pink.
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Add all of the spice powders, and saute for one minute to permit the spices to bloom.
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Add the half cup of water, cowl and simmer for 10 minutes.
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Uncover and switch the warmth to excessive. Saute till the entire liquid evaporates.
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Set apart to chill to room temperature.
The parathas
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Dry roast the coriander seeds for a couple of minutes to launch the aroma.
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Add the roasted coriander seeds and pomegranate seeds to a mortar and pestle and grind coarsely.
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Chop the yellow onion, serrano chilies and cilantro.
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Add the entire above to the cooked floor beef and blend effectively.
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Divide the dough into six even parts, shaping every one right into a ball.
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Use a rolling pin to flatten every ball right into a 6″ disc.
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Place 2 heaping tablespoons of the keema combination within the heart of every disc.
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Wrap the dough across the meat and pinch it collectively to seal it utterly.
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Roll out the stuffed dough till you could have an 8″ circle. (see notes)
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Preheat your griddle on excessive warmth after which cut back to medium warmth for the rest of the cooking.
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Add the flatbread to it and cook dinner for 30-45 seconds earlier than flipping it over.
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Add 1 tablespoon of oil on the par cooked floor, spreading evenly.
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Flip the paratha over and add a tablespoon of oil to the opposite aspect.
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Continue to cook dinner the paratha for 1-2 minutes on both sides, urgent down with a spatula to assist it brown evenly, (see notes)
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Once you see darkish brown blisters on the floor of the paratha, take away it from the griddle and repeat the method till all of your parathas are cooked.
Notes
Preparing the dough:
Rolling out the stuffed dough:
Cooking the paratha:
Nutrition
The put up Keema Paratha (Ground Beef Stuffed Flatbread) appeared first on Untold Recipes By Nosheen.
