Monday, October 20, 2008

Keema Paratha

keema Paratha is a non-veg parath specially liked in northern part of India, however the paratha is rarely found in shops but very common in homes, so lets gear up and make keema paratha.


  1. 2 cups chapati flour or whole wheat flour, plus additional for kneading and dusting

  2. 2/3 cup warm water water, more if needed (100 F)

  3. 12 ounces ground beef

  4. 1/4 cup finely chopped onion

  5. 2 fresh hot green chili peppers, poppers cored seeded,chopped (about 2 tablespoons)

  6. 1 teaspoon ground cumin

  7. 1/2 teaspoon finely minced garlic (more is better however)

  8. 1 tablespoon all-purpose flour

  9. 1 teaspoon fresh lemon juice

  10. salt (optional)

  11. 2 tablespoons chopped fresh coriander (optional)

  12. 6 tablespoons light vegetable oil, such as safflower or soybean (or as needed)


  • Place flour in large bowl.

  • Add 1/3 cup of the water all at once; work it into the flour, using your hand.

  • Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.

  • Gather dough into a ball; place on lightly floured work surface.

  • Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.

  • Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.

  • (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.

  • Reduce heat to medium-high; add ground beef.

  • Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.

  • Stir in flour, lemon juice, and optional salt and coriander until well combined.

  • Remove from heat; let cool completely.

  • (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.

  • Roll dough into a rope about 8 inches long; cut into 8 equal pieces.

  • Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.

  • Place one portion of filling in center of round.

  • Bring edges of dough up over filling to enclose it completely; pinch to seal.

  • Press lightly but firmly to flatten into patty.

  • Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.

  • Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.

  • Keep covered with plastic wrap.

  • Heat dry heavy medium skillet over high heat for 3 minutes.

  • Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.

  • Turn over; cook until second side is spotted with brown, about 1 minute.

  • Brush surface or paratha with oil.

  • Turn; brush second side with oil.

  • Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.

  • Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.

  • Serve immediately.