Tag: Indian mutton paratha

Birhai -The keema stuffed paratha.

A picture guide for making the traditional keema stuffed paratha.

1
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)
2
Roll the dough and spoon in keema mixture in center.
3
Fold in carefully so that keema stays in center.
4
Roll the dough/keema ball carefully into a round paratha
5
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)
6
Put over a hot iron girdle and let it cook
7
Apply oil and cook over medium heat for about a minute and half
8
Turn and cook the other side. By now the keema would be cooked and parathas will be crisp

 

9
Serve hot with dahi-mint-coriander raita and onion-lime kachumbar.