Kheema Paratha (Indian Flatbread stuffed with mince meat)

Dry and Spicy mixture of minced meat/Kheema  (I've used chicken) stuffed in the Indian flat bread and roasted on a girdle to a nice golden brown . This is my daughter's favourite and is a complete delicious meal by itself. I served it with some simple Raita (Click for the recipe) on the side. It can also be served with pickle . Serve Hot to enjoy it to the fullest. 

INGREDIENTS:

FOR THE STUFFING:

Kheema (Mince meat) You can use mutton or chicken .  250 gms

Onion 1 Med sized chopped very finely

Tomato 1 small chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

FOR THE OUTER COVERING :

Wheat flour 2 cups

Salt 1/2 tsp

Oil 2 tsp

Water as required 

METHOD:

TO PREPARE THE STUFFING :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the kadhai)

9. When the kheema is half cooked, add the finely chopped tomatoes and stir well.

10 Add the mutton masala , Red chilli powder, coriander leaves and mix well.

11. Now keep stirring and cook till the mixture is completely dry . Add salt in the end . 

12. Your stuffing is now ready. Keep aside to cool it a little .

TO PREPARE THE DOUGH :

1. Take thw wheat flour, add the salt, add Oil and mix well.

2. Adding water gradually, mix well to form a soft dough 

3. Keep covered with  a cloth for 15 to 20 mins . 

ROLLING OUT THE PARATHAS:

1. Take a small portion of the dough and roll out into a thin round of around 5 to 7 inches diameter.

2. Make two similar rounds (Flat breads)

3. Take one such rolled disc . Spread the dry stuffing on it so as to cover the entire disc till the edges.

3. Place the second disc on it carefully and seal/ stick the edges with your finger. 

4. Carefully pick this up and place on a hot tawa / girdle.

5. Roast using ghee or butter on both sides till its nice and golden brown.

6. Serve hot with Curds/Yogurt/Raita (Click for recipe)/ Pickle of your choice.