Introduction:
Keema Paratha is a delectable Indian flatbread stuffed
with spiced minced meat, usually chicken or mutton. It is a popular dish that
hails from the rich culinary heritage of the Indian subcontinent. The
mouthwatering combination of flavorful minced meat encased in a soft and flaky
paratha makes Keema Paratha a true gastronomic delight. In this article, we
will explore the world of Keema Paratha, including its various variations,
recipe, and commonly asked questions.
Keema Paratha: A Meat Lover's Delight
Keema Paratha is a beloved dish that has won the hearts
of food enthusiasts across the Indian subcontinent. The term "Keema"
refers to minced meat, which is mixed with an array of aromatic spices to
create a savory filling for the paratha. The paratha dough is then carefully
rolled and folded around the keema mixture, ensuring that every bite bursts
with an explosion of flavors.
Chicken Keema Paratha: A Poultry Twist
While Keema Paratha traditionally features mutton or beef
as the main filling, the chicken variation has gained immense popularity due to
its lighter and tender texture. Chicken Keema Paratha offers a unique and
delightful twist to the classic recipe, making it a perfect choice for chicken
lovers.
Keema Paratha Recipe: A Step-by-Step Guide
To make delicious Keema Paratha at home, follow these simple steps:
Ingredients:
- 250g minced chicken (keema)
- 2 cups whole wheat flour
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 cup fresh coriander leaves, chopped
- Salt to taste
- Oil or ghee for cooking
Preparing the Filling (Keema):
1.
In a pan,
heat oil and sauté the chopped onions until golden brown.
2.
Add
ginger-garlic paste and green chilies, and cook until the raw aroma disappears.
3.
Add the
minced chicken and spices - turmeric powder, red chili powder, garam masala,
cumin powder, coriander powder, and salt.
4.
Cook the
keema until it is well-cooked and the moisture evaporates. Add fresh coriander
leaves and mix well. Let the filling cool.
Making the Paratha:
1.
In a bowl,
knead the whole wheat flour into a soft dough by adding water and a pinch of
salt.
2.
Divide the
dough into small balls and roll each ball into a small disc.
3.
Place a
spoonful of the cooled keema filling in the center of the disc.
4.
Fold the
edges of the disc over the filling to cover it entirely and form a ball again.
5.
Roll the
filled ball gently into a flat, round paratha.
Cooking the Paratha:
1.
Heat a
griddle or tawa on medium-high heat and drizzle some oil or ghee.
2.
Cook the
rolled paratha on both sides until golden brown, ensuring it is evenly cooked
and crisp.
FAQs: Frequently Asked Questions about Keema Paratha
Q: Can I use beef or mutton instead of chicken for Keema Paratha?
A: Absolutely! Keema Paratha is versatile, and you can use any minced
meat of your choice.
Q: Can I prepare the keema filling in advance?
A: Yes,
you can prepare the keema filling in advance and refrigerate it for later use.
Q: Can I freeze the leftover parathas?
A: Yes, you can
freeze the parathas in an airtight container for future consumption.
Q: Can I make Keema Paratha with store-bought paratha dough?
A: While homemade dough is recommended for the best results, you can use
store-bought paratha dough as a time-saving alternative.
Conclusion:
Keema Paratha is a sumptuous blend of flavors and textures that is sure to impress both meat lovers and food enthusiasts. Whether you choose the classic mutton or chicken variation, Keema Paratha promises a delightful and satisfying culinary experience. With its rich history and mouthwatering taste, this dish continues to hold a special place in the hearts of many across the Indian subcontinent. So, why not embark on a culinary adventure and prepare this delectable Keema Paratha recipe at home? It's sure to become a family favorite and leave everyone craving for more!