How thrilling it feels to have picnic with such a royal dish, which was splendidly served as a side dish to none other than the Mughal kings in the bygone era! Yes, this is the Mughlai Kheema Paratha, which is stuffed with spicy kheema filling.
Worthwhile to say, in West Bengal (India), this paratha is a part of the Bengali street food now and is relished equally among all classes of people!
The recipe does not have an “original” vegetarian version, but you can always experiment with crumbled paneer (cottage cheese) or soyabean nuggets in place of the miced meat if you are an vegetarian. But today I have used both paneer and minced meat to have a balanced diet.
Once the onions and chilies are done add the minced meat/kheema to it and let it cook for few mins.
Now add the ginger garlic paste and chopped tomatoes and cook till the tomatoes are mashed well and the raw smell of the paste has gone.
Add all the powders to this mixture and let it cook till the raw smell goes.
Add the crumbled paneer to the kheema mixture and mix well and let it blend together nicely.
Once everything is nicely blended remove it from the heat and spread it in a plate and let it cool nicely.
Once completely cooled make the kheema masala into the equal size balls.
Make the chapathi dough as usual and stuff it like below.
Make sure the dough balls and kheema balls are of the same size.
Roll it out into a roti and cook it in a hot tawa with butter or oil.
Cut it into half before serving and serve with raw onions chilies and raita.
Enjoy the royal dish...
Worthwhile to say, in West Bengal (India), this paratha is a part of the Bengali street food now and is relished equally among all classes of people!
The recipe does not have an “original” vegetarian version, but you can always experiment with crumbled paneer (cottage cheese) or soyabean nuggets in place of the miced meat if you are an vegetarian. But today I have used both paneer and minced meat to have a balanced diet.
Ingredients
onions chopped finely 1
green chilies 2 (adjust to taste)
tomato 1/2 chopped
minced meat 1 cup (any minced meat will do)
crumbled paneer 1 cup
ginger garlic paste 1 tbsp.
chili powder 1 tbsp.
turmeric powder 1 tsp
cumin powder 1 tbsp.
garam masala 1 tsp
salt to taste
coriander leaves
Method:
Add oil in a pan/kadai and sauté the onion and chili till transparent.
Once the onions and chilies are done add the minced meat/kheema to it and let it cook for few mins.
Now add the ginger garlic paste and chopped tomatoes and cook till the tomatoes are mashed well and the raw smell of the paste has gone.
Add all the powders to this mixture and let it cook till the raw smell goes.
Add the crumbled paneer to the kheema mixture and mix well and let it blend together nicely.
Once everything is nicely blended remove it from the heat and spread it in a plate and let it cool nicely.
Once completely cooled make the kheema masala into the equal size balls.
Make the chapathi dough as usual and stuff it like below.
Make sure the dough balls and kheema balls are of the same size.
Roll it out into a roti and cook it in a hot tawa with butter or oil.
Cut it into half before serving and serve with raw onions chilies and raita.
Enjoy the royal dish...
I really appreciate your combo method of planner and kheema.I do the same way to make my kids want healthy foods
ReplyDeleteIt's sometimes hard to get the good stuff inside... Lol.
ReplyDelete