Birhai -The keema stuffed paratha.

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 paratha
Pat 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 cook
Apply oil and cook over medium heat for about a minute and half
Turn 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.

What else

I need advice from food experts –

Yesterday night I made the following for dinner

1) Cool cucumber starter – boiled cucumber whisked in curd, some mint, some chillies (very little) topped with crushed ice, finely chopped cucumber pieces and chopped mint
2) Soup – chicken stock, sweet corn, shreds of chicken, corn flour (to thicken the soup) garnished with green onion leaves
3)Cold chicken salad – boiled and shredded chicken with cabbage, coriander, black pepper powder, some chillies and cream
4) Dinner Rolls (bought from bakery)
5) fruit cups – mango, grapes and apple in a large bowl, poured some orange squash over it (1.5 teaspoon for every bowl) topped with fresh whipped curd.

While planning I thought this would be a perfect balanced as well as an interesting meal. However when we sat down for dinner, I felt there is something lacking. Some thing to eat the bread with perhaps (butter I did not want)

I need suggestion for
1) an alternate carbohydrates containing dish to go with the meal
2) If bread, then what to go with it .