This is a healthy and delicious dish that is apt for a quick dinner or even to pack in lunch boxes.
Preparation Time: 10 minutes
Cook Time: 5-6 minutes per paratha
Cook Time for Keema: 15 minutes
Makes: 8 parathas
To make the dough:
Wheat flour : 1 cups
Salt : A pinch
Oil : 2 drops
To make Keema curry:
Mutton keema: 250 gms
Onion : 1 small chopped
Tomato: 1 small chopped
Turmeric: 1/4 teaspoon
Ginger garlic paste: 1 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Garam masala: 1/2 teaspoon
Salt to taste
Cilantro/coriander leaves: 2 tablespoons chopped (3-4 sprigs)
Mix the wheat flour dough by mixing all the ingredients listed by adding little by little water and make it to a chapati dough consistency. Cover and keep aside.
Heat oil in a pan, add onions and turmeric, sauté till they turn translucent. Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they are mushy. Add keema, cook for 2 minutes and add all masala's. Cook for 10-12 minutes until the keema is completely done.
Take the chapati dough, make 8 equal size balls. Press with your hand to make it a little bit big, put 1 heaping tablespoon of keema in the dough, close it from all edges and gently flatten it with hands first and roll it with a rolling pin.
Heat a tawa, place the paratha on the tawa, once you see brown marks on both sides, add ghee to the paratha and fry until you see golden brown on both sides.
Serve hot with raita or curd.