This is also one of the recipe that is extremely quick and easy to make, a not much effort needed types of recipe that could easily become your family favourite, hence maybe worth trying it out. Whenever I am cooking mince meat dishes or for that matter any recipe, I find it so amazing that the same meat or vegetable can taste so different by simply changing a few ingredients, or cooking it differently, and one can churn out so many dishes out of that one main ingredient. I like cooking food using fresh herbs, and try to keep the ingredients added list as small and simple, wishing to make the final result a tastier and more appealing one.
In this recipe, the meat is simply boiled and water is completely drained out of the cooked mince to which ginger, garlic, chillies, cumin, and spices are added and a filling is made, this is then filled inside a wholewheat flour dough ball, rolled, and baked crisp on a hot griddle.
I usually ask the butcher, at the supermarket, for removing all the visible fat layer present from the meat and then to make the mince, just to cut down on the fat. By adding these readily available at home ingredients, the recipe turns out to be one that is simply irresistible. The pictures below would help in understanding the cooking instructions better.
For the minced lamb filling: Minced meat 300 g
Onion 1 medium-sized, chopped finely
Garlic- 6-8 cloves
Green chillies 2-3 (according to ones preference)
Garam masala- 1tsp
Red chilli powder- 2tsp (as per ones taste)
Turmeric and salt.
Green onion leaves for garnish.
For the outer coating – Wholewheat flour dough.
Wholewheat flour – 2 cups
Water- as needed to make a medium soft dough.
Oil- 2 tbsp.
Heat oil in a pan and add cumin seeds and finely chopped onion and fry till onions are pinkish and then add the ground ginger garlic mix and fry.
Add turmeric, red chilly powder, salt, fry for 1-2 min and then add the boiled, water drained out, mince meat (kheema) and mix. Sauté, and make the filling completely dry. Add the garam masala powder. Remove this filling from the pan onto a plate and cool. Use the spring onion greens for garnish.
Roll a small round puri of the dough ball, add the filling, and again roll to make a paratha. Bake this, on medium flame, on a griddle/pan, then smear it with oil, pressing on both sides and making the paratha crisp.
Now as you have reached the last snap, I am sure the snaps are mouth watering and you would love to try out the recipe to taste these irresistible Kheema parathas. These can be served with yogurt and mint chutney.
Note: We can sprinkle some chat masala too on the parathas as soon as we remove them from the tava.