Thursday, May 31, 2012

Kheema Parata(Minced meat)

I am here with one more famous parata from Punjab,which is not only available in Punjab but quite famous in Paratey wali galli in Delhi and also in our neighbouring country Pakistan.This parata is stuffed with lamb mince which makes a perfect choice for your lunch box.This is very simple and easy to make.My kids just love this parata.So normally i prepare them whenever i am free and freeze  so whenever they feel like having they just take it out and micro Or you can prepare this minced meat stuffing in advance and store it in the freezer for later use.

Ingredients( for kheema stuffing)
For 10 Paratas you need
Potato(optional)-2( boiled and Mashed)
Besan/chick pea flour-1tbsp( Roasted)
Garam masala power-2tsp
Ginger-Garlic paste1tbsp
Red chilly powder-2tsp
Pudina-2tbsp( chopped)
Cumin seeds/Jeera-1tsp
Salt to taste
Ghee or oil for frying


  • Heat oil in a shallow pan add cumin seeds when hot .Let it crackle for a second then add onions and stir until translucent .
  • Now add ginger garlic paste and fry till the raw smell goes.
  • Now add garam masala,red chilly powder, turmeric powder and saute for a second.
  • Now its time to add minced meat and salt to taste.Mix it well and cover it with a lid.Cook until all the juices dry out and the meat is tender.We want the stuffing to be dry so while making paratas it won't come out.
  • Once it is cooked add roasted besan , mashed potato and chopped mint leaves.Mix it well and switch off the gas.
  • You can make this a day before because it should  be cooled completely .

Ingredients (for dough)
Whole wheat flour-4 cups
Salt to taste
Warm water for Kneading about 2 cups or as required

  • Knead the dough by first mixing ajwain,salt and oil to the the flour.Now slowly add warm water to the dry ingredients mixing the flour at the same time.Knead well to form soft dough.Make a depression in the centre and add ghee.Knead again.Cover with a wet cloth and keep aside for 30 minutes.

Method :-

  • Divide the dough into 10 balls.Dust a wooden board or flat surface with some flour.Now roll the dough ball into 4"disk .Spread 1tbsp of keema stuffing on the disk and seal it.

  • Repeat the procedure for all the other balls of dough.
  • Now dust the wooden surface again and roll each stuffed dough into a 6" parata.Gently roll the paratas other wise the stuffing will leak out.
  • Heat a tsp of ghee or oil on a tawa/griddle.Fry each parata for about 2 mins per side on medium flame.The parata should have brown flecks on the surface.
  • Serve hot with thick curd and pickle.

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