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Are you ready to spice up your taste buds with a delicious and hearty dish that will leave you wanting more? Well, then let's talk about one of the most popular and mouth-watering dish- the keema paratha! Legend has it that keema paratha originated during the Mughal era when the emperors ruled the roost and food was an art form. They knew that the way to people's hearts was through their stomachs, so they created this amazing dish that has stood the test of time.
Nowadays, you don't have to be an emperor to enjoy this delicious dish. All you need is a love for good food and an appetite for something that's both hearty and flavorful. So, whether you're looking for a breakfast that will keep you going all day, a snack that will satisfy your hunger pangs or a meal that will leave you feeling happy and content, keema paratha is the way to go. Mughlai paratha or keema paratha is a popular Bengali street food of soft fried bread enhanced by a stuffing of keema, egg, onions and pepper; or a paratha stuffed with the same or similar ingredients. It is believed to have originated in Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir. The minced meat is typically cooked with a blend of aromatic spices like cumin, coriander, ginger, and garlic to create a delicious filling that is then stuffed into the paratha. The paratha is then cooked on a tawa or griddle until it is crispy and golden brown on the outside. Keema paratha is often served with yoghurt, chutney, or a side of vegetables, and is enjoyed as a hearty breakfast. Keema paratha is a popular Mughlai dish that consists of spiced minced meat stuffed inside a flatbread called paratha. It is characterized by its use of rich, creamy gravies, aromatic spices like saffron, cardamom and cinnamon, and the generous use of nuts like cashews and almonds.
But it's not just about the ingredients - Mughlai cuisine is also a feast for the senses, with elaborate presentation and intricate flavours that will leave you spellbound. It's no wonder that people from all over the world have fallen in love with this cuisine! From the iconic biryanis and kebabs to the indulgent kormas and the mouth-watering shahi tukda, Mughlai cuisine has something for everyone. It's a perfect mix of flavours and aromas that will transport you to a bygone era of lavish feasts and royal kitchens. During this time, the Mughals introduced a variety of dishes to Indian cuisine, including parathas. Parathas were originally unleavened bread made by rolling dough into a flat round shape and then cooking it on a tawa or griddle. These flatbreads were often stuffed with vegetables or meat to make them more filling and flavorful. Keema, which is minced meat, was one of the most popular stuffing ingredients for parathas. The meat was first cooked with spices like cumin, coriander, ginger, and garlic and then stuffed inside the paratha. The paratha was then cooked on a tawa until it turned golden brown and crispy. Over time, keema paratha became a popular breakfast and snack item around the world. Today, it is served in many Indian restaurants and is enjoyed by people all over the world.
keema paratha/ pinterest.com
For the keema filling:
- 1 lb minced meat (beef, lamb, or chicken)
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- Salt, to taste
- For the paratha dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp vegetable oil
- Water, as needed
- Additional vegetable oil or ghee, for cooking
Method
- To make the keema filling, heat the oil in a pan over medium-high heat. Add the cumin and coriander seeds and cook for a few seconds until fragrant.
- Add the chopped onion and sauté until translucent.
- Add the ginger and garlic paste and sauté for a minute or two until fragrant.
- Add the minced meat and sauté until browned and cooked through.
- Add turmeric powder, red chilli powder, and salt to taste. Mix well and cook for another minute or two.
- Remove the filling from the heat and allow it to cool.
- To make the paratha dough, combine the flour, salt, and oil in a mixing bowl
- Gradually add water and knead the dough until it is smooth and pliable.
- Divide the dough into small balls, about the size of a golf ball.
- Flatten each ball into a disc and add a spoonful of the keema filling in the centre.
- Fold the edges of the disc over the filling to seal it inside, and then flatten the dough again.
- Roll out the dough into a flat disc, about 6-7 inches in diameter.
- Heat a tawa or griddle over medium-high heat.
- Place the rolled-out paratha on the tawa and cook for 1-2 minutes on each side, or until golden brown.
- Brush the paratha with additional vegetable oil or ghee while cooking, to make it crispy and flavorful.
- Serve hot with a side of yoghurt or chutney.
