Mini Keema Parathas—a delightful twist on the classic stuffed parathas, perfect for a quick and satisfying meal. Let’s dive into this flavourful recipe! Don’t forget to share your thoughts in the comments below.
Mini Keema Parathas are small-sized parathas stuffed with a delicious minced meat filling, infused with aromatic spices and fresh coriander. These mini parathas are versatile and can be enjoyed as a snack, appetizer, or even a light meal. They are easy to make and guaranteed to impress your taste buds with their savoury flavour.
Ingredients:
For the dough:
- 4 cups of all-purpose flour
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 2 teaspoons of baking powder
- 1 tablespoon of oil
- Water (as needed)
For the meat filling:
- 2 tablespoons of oil
- 1 tablespoon of ghee
- 500 grams of minced meat (mutton, lamb, or beef)
- 2 tablespoons of garlic paste
- 2 tablespoons of ginger paste
- 1 teaspoon of turmeric powder
- 2 teaspoons of salt
- 1 teaspoon of Kashmiri red chili powder
- 1 tablespoon of ‘danya jeera’ (coriander-cumin mix)
- 1 teaspoon of coriander seeds
- 1 teaspoon of whole cumin seeds
- 1 teaspoon of garam masala
- 2 finely chopped onions
- 1 large cup of chopped fresh coriander
For assembly and cooking:
- Oil for cooking
- 1 egg (for egg wash)
- Freshly chopped chilies (optional)
Instructions:
- Prepare the dough:
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder. Mix well.
- Add a tablespoon of oil into the dry ingredients and mix it in.
- Gradually add water while kneading the mixture until it forms a smooth and pliable dough. Knead for about 10 minutes until elastic. Add water as necessary.
- Drizzle a bit of oil over the dough, cover the bowl, and let it rest for at least 1 hour.
- Cook the meat filling:
- Heat oil and ghee in a pan over medium heat.
- Add minced meat to the pan and cook until no longer pink.
- Stir in garlic paste, ginger paste, turmeric powder, salt, Kashmiri red chili powder, ‘danya jeera’, coriander seeds, whole cumin seeds, and garam masala. Mix well.
- Cook the meat for about 20 minutes until fully cooked and aromatic. Remove from heat and let it cool.
- Once cooled, add chopped onions and fresh coriander to the meat mixture. Mix well and set aside.
- Shape and assemble the parathas:
- Divide the rested dough into small balls. Let them rest for an additional 15 minutes.
- Roll out each dough ball into a square shape on a well-oiled surface.
- Brush the surface with beaten egg.
- Spoon the cooled meat mixture onto the center of each square. Add chopped chilies if desired.
- Fold the dough over the filling to form a square parcel, sealing the edges firmly.
- Cooking the parathas:
- Heat oil in a pan over medium heat.
- Place the filled dough parcels onto the heated pan and cook each side for about 2 minutes or until golden brown and crispy.
- Serving:
- Remove the cooked Mini Keema Parathas from the pan and serve hot with your favourite sauce or chutney.
Tips:
- Ensure the dough is rolled thinly to avoid thick and doughy parathas.
- Adjust the number of spices and chilies according to your preference for heat.
- Serve these Mini Keema Parathas as a delightful snack or appetizer for any occasion!
Mini Keema Paratha
Mini Keema Parathas are small-sized parathas stuffed with a delicious minced meat filling, infused with aromatic spices and fresh coriander. These mini parathas are versatile and can be enjoyed as a snack, appetizer, or even a light meal. They are easy to make and guaranteed to impress your taste buds with their savoury flavour.
Ingredients
For the dough
For the meat filling:
For assembly and cooking:
Instructions
Prepare the dough
-
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder. Mix well.
-
Add a tablespoon of oil into the dry ingredients and mix it in.
-
Gradually add water while kneading the mixture until it forms a smooth and pliable dough. Knead for about 10 minutes until elastic. Add water as necessary.
-
Drizzle a bit of oil over the dough, cover the bowl, and let it rest for at least 1 hour.
Cook the meat filling
-
Heat oil and ghee in a pan over medium heat.
-
Add minced meat to the pan and cook until no longer pink.
-
Stir in garlic paste, ginger paste, turmeric powder, salt, Kashmiri red chili powder, 'danya jeera', coriander seeds, whole cumin seeds, and garam masala. Mix well.
-
Cook the meat for about 20 minutes until fully cooked and aromatic. Remove from heat and let it cool.
-
Once cooled, add chopped onions and fresh coriander to the meat mixture. Mix well and set aside.
Shape and assemble the parathas
-
Divide the rested dough into small balls. Let them rest for an additional 15 minutes.
-
Roll out each dough ball into a square shape on a well-oiled surface.
-
Brush the surface with beaten egg.
-
Spoon the cooled meat mixture onto the center of each square. Add chopped chilies if desired.
-
Fold the dough over the filling to form a square parcel, sealing the edges firmly.
Cooking the parathas
-
Heat oil in a pan over medium heat.
-
Place the filled dough parcels onto the heated pan and cook each side for about 2 minutes or until golden brown and crispy.
Serving
-
Remove the cooked Mini Keema Parathas from the pan and serve hot with your favourite sauce or chutney.
Note
Ensure the dough is rolled thinly to avoid thick and doughy parathas.
Adjust the number of spices and chilies according to your preference for heat.
Serve these Mini Keema Parathas as a delightful snack or appetizer for any occasion!
