Parathas are one of my favorite dishes for any time of the day. Serve them with some salad and they make the perfect meal. In my kitchen, leftovers from any dry dish preparation end up inside a paratha or in a sandwich. Kheema paratha is a rare indulgence, but a dish we love. Here's how I make it...
2 cups wheat flour
1/2 tsp salt
1 tbs oil
water as needed
Mix the flour, oil and salt in a bowl. Add water gradually to form a soft dough. Cover and let the dough rest for atleast 30 minutes.
1 lb lamb mince
1 cup finely chopped onion
1 small tomato, finely chopped
1 tbs ginger garlic paste
1 tsp red chili powder or to taste
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 1/2 tsp coriander powder
3/4 tsp garam masala powder
salt to taste
big squeeze of lemon juice
1/4 cup finely chopped cilantro
Heat 1 tsp oil in a pan and saute the onions until golden. Add the ginger garlic paste and fry for a few seconds.
Add the tomato and cook till soft and pulpy. Add the spice powders and fry for a few seconds.
Add the kheema and mix well to break down the lumps. Add salt and mix until combined. Cover and cook on medium low heat for about 10 mins.
Uncover and cook off the excess moisture. Finally stir in the lemon juice and chopped cilantro. Keep aside to cool.
To make the parathas:
Divide the dough into about 10 portions. Roll one ball of dough into a small circle, slightly thicker in the center. Place about 1/4 cup of kheema in the center and bring up the sides to cover and pinch the ends together to seal the opening. Flatten with your hand to form a disc. Dust with flour and pat the disc with your rolling pin to flatten and distribute the filling evenly. Roll gently to make slightly thick parathas.
Place the paratha on a hot griddle and cook on both sides till puffed and done. Smear with some butter/ ghee and serve hot with raita and pickle.
This goes to Indian Food Palooza.