कीमा परांठा | Keema Parantha | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Mutton lovers, this keema parantha is going to be your next favourite thing. Easy to prep, quick and requires minimum ingredients. Try it!

KEEMA PARANTHA

Ingredients

300 grams mutton mince (keema)
1½ cups whole wheat flour (atta) + for dusting
¼ tsp carom seeds (ajwain)
Salt to taste
4 tsps ghee + for drizzling
2 tbsps oil
2 tsps chopped garlic
1 tsp chopped ginger
1 medium onion, chopped
2-3 green chillies, chopped
½ tsp turmeric powder
1¼ tsps red chilli powder
1 tsp coriander powder
½ tsp cumin powder
2 tsps Tata Sampann Meat Masala
3 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
½ lemon
Green chutney to serve
Onion rings to serve
Lemon wedges to serve

Method

1. Take whole wheat flour in a bowl, add carom seeds, salt, 3 tsps ghee and ¾ cup water and knead to a soft dough. Cover with damp muslin cloth and set aside for 10-15 minutes.
2. Meanwhile, heat oil in a non-stick pan, add garlic and ginger and sauté for 1 minute. Add onion and sauté till it turns translucent.
3. Add green chillies and sauté for a minute. Add mutton, mix and sauté for 2-3 minutes on high heat. Reduce the heat to low and cook for 6-8 minutes more.
4. Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder and Tata Sampann Meat Masala and mix and sauté for 1-2 minutes.
5. Add remaining ghee, coriander leaves, mint leaves and squeeze the juice of lemon and mix well. Switch the heat and allow the mince mixture to cool to room temperature.
6. Divide the dough into 8 equal portions and shape each portion into a ball. Dust the worktop with flour and roll out each ball into a small disc.
7. Divide the mince mixture into 4 portions.
8. To make the parantha, place one disc on the worktop and spread a portion of the mince mixture, place another disc on top and pinch the edges to seal.
9. Sprinkle flour on top and gently roll into a medium sized disc.
10. Heat a non-stick tawa, place the parantha on it, cook for 1-2 minutes on each side, drizzle ghee on both sides and cook for 1-2 minutes more.
11. Take the parantha off the heat and cut into 4 pieces and arrange on a serving plate. Serve hot with green chutney, onion rings and lemon wedges.


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