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  1. #1
    dR Dazzler
    Join Date
    Jan 2010


    Default Stuffed kheema matar paratha

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    1 cup maida
    1 tsp. baking powder
    1\4 tsp. salt
    A little warm water to knead
    Melted ghee for applying inside and cooking parathas
    For Filling:
    250 gms. minced meat (kheema)
    2 onions (chopped)
    2 cloves garlic (crushed)
    1 tsp. ginger (paste)
    2 tomatoes (pureed)
    ½ tsp. green chillies (chopped finely)
    ¼ tsp. haldi powder
    ¼ tsp. chilli powder
    ½ tsp. garam masala
    Salt to taste
    1 cup peas
    2 tbsp. ghee


    1. Sift together flour, baking powder and salt.
    2. Gradually add warm water and knead until the dough is smooth.
    3. Divide into 4 pieces and shape each into a small ball.
    4. Allow to rest for 15 mins.
    5. Now flatten each ball and roll into a thin round. Apply melted ghee on it and fold twice.
    6. Roll out into triangles.
    7. Heat a tawa and cook parathas, using ghee on both side.
    8. Place filling in the parathas, roll up, put in a serving dish and serve hot with tomato-coriander chutney.

    To make the filling:

    1. Heat the ghee and fry onions, ginger and garlic till brown.
    2. Add kheema and fry over high temperature for 5 mins.
    3. Add chillies, tomato puree, haldi, chilli powder, garam masala and stir well.
    4. Cover and cook till the kheema is nearly cooked.
    5. Add a little water if required to soften the kheema.
    6. Add the peas and ½ cup water and salt to taste.
    7. Simmer on low flame till peas are tender and the ghee separates.
    8. Fill into parathas.



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