Made Masala Kheema (spicy minced meat) and got some left over? Make Kheema Parathas then. It’s meat and bread all rolled into one!
- 3 cups whole-wheat flour
- 2 cups Masala Kheema (spicy minced meat) – made with 1/4 kg minced beef
- Ghee (clarified butter) to pan-fry the parathas
- Using water, a little at a time, knead the whole-wheat flour into a smooth, medium-soft dough and keep aside for an hour.
- Prepare the Masala Kheema (spicy minced meat) as per recipe.
- Divide all the dough into equal sized balls. Flour a clean surface and roll each ball out into a circle about 3″ in diameter.
- Put about 1 to 1 1/2 tablespoon of the Masala Kheema into the center of the circle and fold the edges over to cover the filling completely. Gently press to seal.
- Roll out into a circle of 7-8″ diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
- Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with your favorite pickle or chutney.