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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!