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Thursday, January 15, 2015

Kheema Paratha | Mince and Cheese Parcels | Step by step method to make Kheema & Cheese Paratha


Kheema Paratha
Kheema Paratha






Kheema Paratha or Anda Paratha, you name it anything... is a street food mostly found in Hyderabad or Bangalore especially during the holy month of Ramadan. It is a wholesome dish with a combination of carbohydrates, proteins and calcium. You can call it a complete meal which you need after the whole day of fasting. Well if it is a street food, then you end up with an unhealthy version of it with lots and lots of oil dripping from it. To make it more healthy, it can be prepared at home.
To make this paratha, you need to make a big size roti and it should be rolled out to make it as thin as a possible. That is a very important step because then the roti will not cook well, especially when it has to be folded.
The mince filling recipe mentioned here can be used for samosas, sandwiches or puff pastries. I usually make it in large quantity and freeze it for quick use.


Watch the video here:






Serves 4
Preparation time: 1 hour

Ingredients:

  • 2 eggs (whisked with pinch of salt, 1/4 tsp red chilli powder and few coriander leaves)
  • 200 gms grated cheddar cheese

For the dough: (combine all ingredients to make a smooth soft dough)


  • 2 cups wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water as required to make the dough.

For Mince Filling:

  • 500 gms meat mince (or chicken mince)
  • 2 tbsp yoghurt
  • 2 tsp ginger and garlic paste
  • 1 medium onion finely chopped
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder (all spice powder)
  • 1 tbsp lemon juice
  • 1/2 cup chopped fresh coriander leaves
  • 8 to 10 mint leaves chopped
  • Salt to taste.
  • Chopped spring onion can also be added instead of mint leaves


Method:


  1. Combine together in a medium bowl - mince stuffing, yoghurt, ginger & garlic paste, (red chilli, coriander, cumin, turmeric) powders and salt. Mix well and cook the mixture in a saucepan till mince is fully cooked and the water is fully dried.
  2. While it is cooking add chopped onion, coriander leaves, mint leaves, garam masala powder and lemon juice. Cook for 2 minutes and then turn off the gas. You should have a dry mince filling. Set aside and let it cool.
  3. To make paratha: Make a normal dough with wheat flour, oil, salt and water as you do for chapattis or rotiBeat 2 eggs along with salt, coriander leaves and chilli powder. In a bowl, grate cheddar cheese. Prepared mince filling.
  4. To Assemble: Heat a non-stick pan and drizzle some cooking oil.
  5.  Roll out the dough to a thin and large size roti. Let it be as thin as possible. Place the mince filling in the centre along with grated cheese and pour a tbsp of egg mixture on it. 
  6. Take each side of the roti and fold it into a square envelope. Slightly overlap each side
    • Gently place the paratha on pan and roast on both sides. 


     





     












    1 comment:

    1. My younger son loved this paratha... it was a very new way of making stuffed paratha. .. its certainly a wholesome dish

      ReplyDelete