Kheema Paratha is a delicious and satisfying one dish meal. Ground lamb is cooked with spices and stuffed in a wholewheat flat bread. It is pan roasted and served with a cooling yogurt based dip . Easy delicious and filling . Perfect to take along in a the lunch box or on a picnic .
Stuffed flat breads or parathas as they are commonly known, are popular in India. Many versions like Aloo (potato)Paratha, Gobi (Cauliflower) Paratha and Mooli (Radish) are regulars in the breakfast table. The vegetables are steamed , boiled or just minced fine , mixed with a few dash of spices and stuffed in the dough and rolled out, pan roasted and served hot. Parathas with spicy meat stuffing are more of a Mughlai influence. These are usually richer than their vegetarian counterparts and absolutely delicious be it for breakfast , or mid-morning snack or in a lunch box.
For The Dough
- Atta WW Flour, finely ground - 2 C
- Water - 1 to 11/4 C
- Salt - A pinch
- Gheel/ oil - 1 Tbsp
For The Filling
- Ground lamb - 1/2 lb 250gm
- Crushed Cumin Seeds - 1/2 Tsp
- Onion - 1 finely chopped
- Garlic - 3 Medium Cloves finely grated
- Ginger - 1" piece
- Green Chili - 1-2
- Lemon - 1/2
- Salt - 1 tsp
- Garam Masala - 1 tsp
- Oil/Ghee to shallow fry
- Yogurt - 1 C
- Mint - 4 to 5 stalks
- Shallots - 1
- Salt - 1/4 Tsp or To taste
- Green Chilli - 1 Optional
- Lemon sugar - (Optional)
- Take Atta in a large mixing bowl, add a pinch of salt and 1 tbsp of ghee/oil to it. Mix , add 1 C of water and knead to a medium firm dough adding more water if necessary. Once all the flour comes together knead till the dough feels softer. Form into a ball and cover and let it rest for 30 minutes.
- Chop the onions fine, grate the ginger and garlic , remove the seeds from the chilies and chop fine. Heat a skillet or kadai and add 2 tbsp oil into it . Once the oil gets hot add the crushed cumin seed. Let it splutter and add the chopped onions. Keep the heat on medium add 1 tsp salt and cook till the onions are soft. Add the ginger and garlic , mix and add the garam masala powder . Break up the ground meat and add to the pan. Stir fry for a minutes and let it cook over medium heat stirring often to break up the meat. Once the meat is cooked, taste and adjust salt. Sprinkle more garam masala on top if necessary. Squeeze about 1 tsp of lemon juice on top, mix and turn off the heat. If the mix seem too oil tilt the pan to a side so that some of the excess fat drains to the bottom. Scoop out the excess fat. Let cool .
- Divide the dough into 10 portions . Divide the meat mix into 5 portions .
- Take one ball of the dough and roll it into a 4 to 6" disc . Set aside . Repeat with another dough ball. Take one portion of the meat mix ad spread on top of one of the discs leaving about 1/2 cm border. Place the other disc on top and press along the outer edges to close. Using a rolling pin roll the the disc a little large to 7 to 8" in diameter. While rolling apply pressure evenly to avoid tears or spills.
- Heat a thick cast iron pan or skillet over medium heat. Spray or lightly brush the top of the paratha with oil. Place the paratha on the hot skillet with the oiled sized down. Cook for a minute. Brush the top with oil and flip. Cook on the other side, flipping if necessary till both sized have golden brown spots. .
- Mix the yogurt well with salt .
- Remove the mint leaves from the stem and chop fine. There should be about 2 to 3 Tbsp chopped leaves.
- Chop the shallots fine .
- If using the green chilies , remove the seeds and chop fine.
- Add the chilies, mint and shallots to the yogurt and mix well. Taste and add a drop of lemon or sugar to adjust the taste.
The dough for paratha is unleavened. Flour , water , salt and a drop of oil all kneaded together till it becomes soft and pliable. Once the dough is made it is kept covered for at least 30 minutes.
It is important that the ingredients are as smooth and fine as possible , so they do not break or tear the parathas while being rolled out . Oncce the kheema mix is made let it cool completely before assembling the parathas.
These parathas are usually made 6 to 8 inches in diameter. The dough is divided into equal size portions and rolled out into 4 to 6″ circles. A portion of the mix is spread on top of a dough circle leaving about 1/2 cm of border . Place another circle of dough on top and pinch the sides together to close tightly. A rolling pin is used to roll the parathas into a larger discs spreading the filling out evenly between the layers.
Brush the top of the paratha with a little tsp oil and place on top of the hot skillet with the oiled sized down. Cook for a minute. Brush the top with oil and flip. Cook till both sides have golden brown spots.