Allo Qeema Recipe: A Culinary Delight
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Keema Parhata Recipe | Healthy Living Star
Do you yearn for a tasty supper that will fill you up? Look no farther than the delicious keema paratha, which mixes the flaky richness of parathas with the rich flavors of minced meat (keema). You can follow the instructions in this article to make keema paratha from scratch. Prepare to have your taste buds enticed by this delectable delicacy!Ingredients
For the Keema filling:
- Chicken(beef/lamb) mince 250g
- 1 medium-sized onion, finely chopped
- 2 green chilies, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, finely chopped
For the dough:2 cups whole wheat flour
- Water, as needed
- Salt to taste
- Oil or ghee for cooking
Instructions
Preparation of Keema Filling
- On medium heat, melt 2 tbs. of ghee or use oil.
- Onions and green chilies should be added to the pan and sautéed until the onions turn golden brown.
- Now add ginger-garlic paste, cook till smell ends.
- The minced beef has now been added; sauté it in the pan until it turns brown and releases its juices.
- Add powder species (salt, turmeric, cumin, red chili, garam masala, and coriander), mix it till aroma starts.
- Cook the keema filling for another 5-7 minutes until the flavors meld together.
- Lastly, stir in the freshly chopped coriander leaves. Put the filling aside to cool and turn off the heat.
Preparing the Dough
- Salt and whole wheat flour should be combined in a big bowl.
- Water should be added slowly and gradually to create smooth dough.
- Make little lemon-sized balls out of the dough and set them aside to rest for ten to fifteen minutes.
Assembling and Cooking the Keema Parathas
- Roll a doughball now.
- In the center of the circle, place a spoonful of the keema filling.
- To create a stuffed ball, bring the dough's edges together and seal the filling inside.
- Flour the stuffed ball, then gently roll it into a paratha shape.
- Cooking paratha on a tawa or griddle requires preheating it on a medium flame.
- Cook the paratha for a minute or two on each side until golden brown spots appear.
- While cooking, use oil or ghee on both sides to make the paratha crispy and tasty.
- To create as many parhatas as you like, simply repeat the above steps.
Serving Suggestions
The finest way to eat keema parathas is straight from the griddle. To accentuate the flavors, serve them with a side of yogurt, pickles, or chutney. They go well with a hot cup of tea or a cool drink of lassi, too. Keema parathas can be served as a stand-alone, satisfying dinner or as part of a bigger buffet with other Pakistani cuisine.Storage Tips
If you have any extra keema parathas, you can keep them in the fridge for up to two days in an airtight container. Simply reheat them on a griddle or tawa over low heat until they are tender and warm. Avoid microwaving because it could result in mushy parathas.FAQs
1. Can I make keema paratha with any kind of minced meat? If beef, chicken, or lamb are more to your liking, you may use them.
2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Put it in room temperature for some time before rolling and cooking.
3. Can keema parathas be frozen? Yes, keema parathas can be freeze. Put parchment paper between each paratha in an airtight container or a ziplocked bag to prevent sticking. They can be stored in the freezer for up to 1 month.
4.Can I increase the keema filling's spice content? Absolutely! You have certain taste preferences for spices. For a distinctive twist, try experimenting with various spices like cardamom, cinnamon, or nutmeg.
5. Can I make parathas without meat? Yes, mashed potatoes or paneer (cheese) can be used in place of the minced meat if you desire a vegetarian dish. Spices should be adjusted appropriately for a tasty vegetarian stuffing.