Where to eat Keema paratha in Lucknow?

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Where to eat Keema paratha in Lucknow?

Keema Paratha is Pakistan flatbread where the spicy and flavourful minced mutton mixture is stuffed into a whole wheat flour dough and then rolled to make a delicious paratha. Here is how to make it. Where to eat Keema paratha in Lucknow?

Make other Indian Breads like Tawa Paratha, Masala Paratha or Kerala Parotta as well.

How to make Keema Paratha?

For the Dough:

Mix 2 cups of whole wheat flour, ½ teaspoon salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture. Where to eat Keema paratha in Lucknow?

Add little water and make a soft dough. The quantity of water depends on the quality of the flour. Keep adding little by little and knead until the dough is soft.

Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and keep aside for 20 minutes.

For the filling:

Heat 2 tablespoon vegetable oil in a heavy bottom pan.

Add ½ cup chopped onion and fry till translucent. It will take 2-3 minutes on medium-high heat. Keep stirring it frequently.

Add 1 teaspoon ginger and garlic paste and fry for another minute. Now add 300 g mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.

Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt to taste, and ½ teaspoon roasted cumin powder, and mix everything well.

Add 1 cup of water and cover the pan.

Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.

Add 1 tablespoon lime juice and 2 tablespoon chopped coriander and mix well. Remove the pan from heat and cool the filling completely.

For assembly:

Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.

Keep 2 tablespoon of mutton filling in the centre and bring the ends together.

Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.

Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.

Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying. Serve hot with raita.

About This Recipe

Keema Paratha is a delicious Indian bread that is very popular in the Northern part of India. Spicy minced mutton is stuffed in the parathas and then cooked till crispy, this one will surely satisfy your taste buds. Where to eat Keema paratha in Lucknow?

You can make it for your weekend brunch or as a side dish if you are preparing a North Indian Non-Veg Meal for your house parties or get-togethers. You will also find these delicious Keema Parathas in the food streets of Lucknow, as it is quite popular there, especially at the time of Ramzaan/Ramadan.

Here are some more Stuffed Parathas, that you can make for your weekend breakfast – Gobi Paratha, Broccoli Paratha, Aloo Paratha, Palak Paneer Paratha, and Methi Paratha.

Ingredients

Keema Paratha has two main parts, Dough and the Stuffing:

For the Dough, you will need Whole Wheat Flour, Vegetable Oil and Salt. Where to eat Keema paratha in Lucknow?

The outer layer of this Paratha is made with Whole Wheat Flour. You can also mix a little All-Purpose Flour if you like it to be crispier. Whenever I prepare it at home for our meals, I always use only whole wheat flour. Where to eat Keema paratha in Lucknow?

For the Stuffing, Minced Mutton is cooked in oil along with chopped onions, ginger-garlic paste, coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder.

Lemon juice is added for a little tanginess in the masala and coriander leaves to add a refreshing flavor. This spicy keema masala is absolutely lip-smacking and can be enjoyed with chapatis too.

You can add finely chopped green chillies, if you like them to be nice and spicy.

You can even use Chicken instead of Mutton to make this Keema Parathas.