Keema Paratha

Ingredients

4 cups of multigrain flour

300 gms of minced chicken meat

2 tbsp fresh curd or yogurt

4 tbsp of olive oil (extra virgin)

3 cloves of garlic & 1-inch ginger

1 small red onion

1 tbsp of black peppercorn

1 tbsp of dry mango powder

1 tbsp of garam masala

1 tbsp of soy sauce

1 tbsp of tamarind paste

2 tbsp of tomato puree

4 tbsp of ghee (clarified butter)

Salt as required

Water as required

Step 1: Take the minced meat and wash it thoroughly. Put it in a sieve and allow the water to drain. Take a medium-size bowl, add 1 tbsp of soy sauce, 1 tbsp of tamarind paste, 1 tbsp of garam masala, 1 tbsp of dry mango powder, 2 tbsp of tomato puree, 1 tbsp of freshly grounded black peppercorn, 2 tbsp fresh curd or yoghurt and 1 tbsp of olive oil (extra virgin). Now add the minced meat and mix the ingredients properly. Close the bowl with a lid put inside the refrigerator and keep it aside for 2 hours. Take out the marinated meat after 2 hours and put the grated onion, garlic, and ginger. Heat a frying pan with 2 tbsp of olive oil (extra virgin) and add the marinated meat. Mix it well and put the lid on. Allow it to simmer for 15 minutes in the medium-high flame until the spices separate from the meat. Keep stirring in regular intervals. After 15 minutes, add some salt to taste and allow the filling to cool down.

Step 2: Put 4 cups of multigrain flour into a big bowl, add 1 tbsp of olive oil and add water slowly to knead the flour. Keep adding water as required to get the dough into a smooth and soft texture. Cover the dough with a cotton cloth for 15 minutes. Now divide the dough mix into medium size roundels. Put some dry flour on to the rolling board, put the roundel and start spreading it evenly with the rolling pin. Make sure not to spread the bread very thin. Take a tablespoon, put 1 tbsp of meat filling on the rolled-out bread and spread it. Roll another roundel and cover the meat filling. Close the edge of the bread slowly, put some dry flour on both sides of the stuffed bread. Roll it slowly in up and down motion to spread the meat evenly. Repeat the process

Step 3: Heat a Tawa or a flat skillet and put the stuffed bread on it. Cook until the brown spot starts appearing on both the sides, add little ghee (clarified butter) on both the sides until cooked properly. Kindly note to cook your Paratha in high flame so that it is puffed up and soft. Serve your piping hot Keema Paratha with the raita, salad, and add small cubes of butter to enjoy it better.