Stuffed Keema Paratha: Ramzan Special Recipe

Try out this special stuffed keema paratha recipe during Ramzan and give your taste-buds a royal and delightful ride.

Ingredients

For Stuffing

1. Mutton keema (minced mutton)- 500gms 
2. Yogurt- ½ cup 
3. Onions- 2 (chopped) 
4. Ginger-garlic paste- 1tsp 
5. Green chillies- 2 (chopped) 
6. Salt- as per taste 
7. Turmeric powder- 1tsp 
8. Red chilli powder- ½ tsp 
9. Cumin powder- 1tsp 
10. Coriander powder- 2tsp 
11. Garam masala powder- 1tsp 
12. Water- ½ cup 
13. Oil- 1tbsp

For Paratha

1. Wheat flour- 2 cups 
2. Salt- as per taste 
3. Warm water- 1 cup 
4. Oil- 3tbsp

Directions:

1. Wash the keema properly with water. 
2. Marinate it with yogurt, turmeric powder, red chilli powder and salt. Keep aside for half an hour. 
3. After half an hour, heat oil in a pan and add onions. 
4. Fry for about 4-5 minutes on medium flame. 
5. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, salt and cook for about 5 minutes. 
6. Now add the marinated keema and cook for another 10 minutes, stirring continuously. 
7. Add the garam masala powder, water, cover and cook for about 20 minutes on low flame. 
8. Keep stirring at regular intervals. Make sure there is no moisture in the stuffing after it gets cooked completely. 
9. Once the keema gets completely cooked, switch off the flame and let it cool down. 
10. Prepare a semi-soft dough by mixing the wheat flour, salt and water together in a bowl. 
11. Divide the dough into 4-5 equal parts. Make round balls Roll out small sized chapatis from the balls. 
12. Place one tablespoon of the stuffing in between. 
13. Gently seal all the ends of the chapati with your fingers. 
14. Dust the stuffed ball with loose flour and gently roll out a chapati. 
15. Make sure the stuffing doesn't come out 
16. Fry the stuffed chapati with one teaspoon of oil.