A picture guide for making the traditional keema stuffed paratha.
Marinate mutton keema with lime juice, garam masala, chopped green chillies and chopped coriander for 1 hour. Make dough balls (the dough should have a bit of oil and salt)Roll the dough and spoon in keema mixture in center.Fold in carefully so that keema stays in center.Roll the dough/keema ball carefully into a round parathaPat the paratha by hand so that it thins out and some keema peeks out of the paratha (this makes the keema to get a bit fried/burnt on the ladle enhancing the flavour)Put over a hot iron girdle and let it cookApply oil and cook over medium heat for about a minute and halfTurn and cook the other side. By now the keema would be cooked and parathas will be crisp
Serve hot with dahi-mint-coriander raita and onion-lime kachumbar.
