Keema Prantha (Minced Chicken Prantha)

Hello Friends,
      First time I tried something in breads....I prefer normal chapati or tandoori roti in my meals, but this time I tired Keema Paratha at home.

Keema Paratha is a Mughlai dish which is usually filled with Minced Mutton and famous Paratha in North India and Hyderabad too. 

While making this Paratha remember that there should be no moisture at all in the mince mixture, otherwise your Paratha will break from all the sides. You can try with minced chicken too, as I did :) 

And yeah, How to forget adding raisins and cashew in Mughlai food....Adding dry fruits give the Paratha a special taste..So friends do try it at home. Very easy and simple.

Ingredients:

For Paratha:
1 cup wheat flour
1/2 cup all purpose flour (Maida)2 tsp oil
Water for kneading

For the stuffing:

• 250 gm chicken keema 
• 1 onion (finely chopped)
• 1 small tomato (finely chopped)
• 1 green chilli 
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• Salt acc.to taste
• 2 tbsp broken cashew
• 2 tbsp raisins
• Few fresh coriander leaves (finely chopped)

Method:

• Take a large bowl and add all the ingredients of paratha add water and  knead it into a soft dough. Keep it aside for 15-20 mins.
• Heat oil in pan and add chopped onions, saute them till they become golden brown in colour.

• Add tomato and green chilly. Cook till tomato turns soft.

• Add broken cashews and raisins. Mix nicely.

• Add the keema, mix well and cook covered on low flame.
• Now add the red chilly powder, cumin powder, and garam masala into the keema mixture.
• Cook till the water evaporates completely from the mixture. Remove from fire.
  
  
  
  
  
  
  
• Put the mixture in muslin cloth, squeeze out the excess moisture from the mixture.
• Put the mixture in a bowl, add salt and mix finely chopped fresh coriander.
• Divide the mixture into the equal portions.

How to make paratha:

1. Divide the dough into equal sized balls same as the number of keema mixture.
2. Roll the dough into a small roti and place the keema mixture in the center of roti.
3. Wrap it nicely from all the sides and press it.
4. Then again make it in thin chapati, cook the paratha on a tawa or griddle, 
5. While cooking, apply clarified butter (ghee) evenly on both the sides.
6. Cook it evenly from both the sides.
7. Serve hot with raita and butter.