KEEMA PARATHA

Prep Time : 25 mins

 Cooking Time 50

 mins Serve : 2

 INGREDIENTS

 Wheat flour - 1 cup

 Carom seeds - a pinch 

Onion seeds - a pinch

 Salt - to taste

 Clarified butter - 4 tbsp

 For stuffing

 Keema - 500 gms

 Sliced onion - 1

 Onion paste - 2 onion

 Ginger garlic paste - 2 tbsp

 Coriander powder - 1 tsp

 Red chilly powder - 2 tsp

 Turmeric powder - 1/2 tsp

  garam masala powder - 1 tsp 

Cloves - 2 - 3 

Cardamom - 2 

Cinnamon - 1 inch stick

 Black pepper - 3 - 4 

Salt - to taste

 Clarified butter - 2 tbsp

 kasuri methi - 1 tbsp

 Mustard oil - 2 tbsp

 METHOD

 For keema

 Heat oil and clarified butter in a pressure cooker,add cloves,cinnamon,cardamom and black pepper to crackle.

 Add sliced onion and saute till light brown.

 Now add ginger garlic paste and onion paste and cook for five mins.

 Add keema pieces and salt and cook on a high flame for five mins 

Add coriander powder,red chilly powder ,turmeric powder and mix well.

 Cook in a slow flame for 10 mins. 

Now add two cup of water and garam masala powder and cover the lid and cook for ten mins or keema becomes tender

 Add  kasuri methi and mix well.

 Now stuffing is ready

 Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.

 Make a soft dough with the help of water.

 Keep aside for 30 mins.

 Divide the dough into equal size balls.

 Roll them with rolling pin.

 Add two tbsp tbsp stuffing in the center of paratha and close it like a lifafa/envelope.

 On a heated pan make cheese slice paratha applying clarified butter on both sides.

 Serve hot.