—STEPS FOR KEEMA—

500g Mutton | Mince

STEP1
Make a cooking paste using:
200g Tomato
2 tsp Ginger-Garlic paste
3 Green Chili
2 Brown Cardamom (seed only)
½ tsp Poppy Seed
1 cup Coriander leaves
½ cup Mint leaves
½ tsp Red Chili powder
Salt (to taste)
2 tsp shogo super spice
Little Water

Keep aside.

STEP2
Heat 2 Tbs oil in a pressure cooker; add the cooking paste, fry till oil separates. Add mince, stir fry for 1 minute. Add 1 cup water, stir well. Pressure cook at highest heat for 1 whistle: then at lowest for 30 minutes. Open lid and cook till the mince has a moist look—not dry, not wet. Mix in some fresh coriander leaf/onion greens. Keep aside.

—STEPS FOR PARATHA—

500g Whole Wheat flour
3 Chicken Egg | beaten with 3 pinch salt

STEP1
Mix the flour and salt (to taste) in a large bowl. First knead dough with 1 cup milk, and then use water to get the right consistency. Cover with a damp cloth and keep aside for 15 minutes.

STEP2
Divide the dough into equal-sized balls. Press flat. On a floured surface, roll ball into 4″ circle. Put 1 Tbs whisked egg and spread over the surface with the back of the tablespoon. Add a large spoonful of the cooked mince—from STEP1—in the center and fold edges of circle up to completely cover the mince inside. Pinch folds to shut. Gently roll this to a 6″ circle. Roll out all the required stuffed dough and keep ready for frying.

STEP3
Heat a tawa on a medium flame. Use 1 Tbs butter/desi ghee/oil to fry each paratha. Your Keema Stuffed Paratha is ready eat.

ENJOY!