Keema Stuffed Paratha – Birhai
2014-09-26- Cuisine: Indian
- Course: Main Course
- Yield : 10 parathas
- Servings : 3-4
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
Keema Stuffed Paratha is a simple one dish meal that is rich in protein and carbohydrates. It is also called as Kachche Keeme ka Paratha or Birhai and can be made in a jiffy. My son Aasim loves it for its taste and I love making it for the ease of cooking it.
Ingredients
- Mutton Keema (Goat meat minced) - 300 gms
- Onions finely chopped -2 medium size
- green coriander finel chopped - 1/2 bunch
- Green chillies finely chopped - 3-5
- Garam masala - 1tsp
- Salt to taste
- Wheat flour - 500 gms
- Water to knead the dough - as required
- Oil -as required
- lime juice - 4-5 Tbsp
Method
Step 1
Knead the dough and make dough balls (the dough should have a bit of oil and salt)
Step 2
Marinate mutton Keema with lime juice, garam masala, chopped green chillies and chopped coriander for 1 hour. Add salt to this mixture just before you are ready to roll out the parathas.
Step 3
Roll the dough and spoon in Keema (about 1 Tbsp) mixture in center. Fold in carefully so that Keema stays in the center.
Step 4
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)
Step 5
Put over a hot girdle and let it cook. Apply oil and cook over medium heat for about a minute and a half. Turn and cook the other side. By now the Keema would be cooked and parathas will be crisp.
Step 6
Serve hot paratha with chutney of your choice.
I serve it with Coriander and mint raita and rings of onions with a wedge of lemon
Keema Stuffed Paratha : The filling and dough balls
Keema Stuffed Paratha :How to fill
Keema Stuffed Paratha: Keema stuffed dough ball
Keema Stuffed Paratha :Roll the paratha
Keema Stuffed Paratha :Spread the stuffing evenly
Keema Stuffed Paratha (Birhai) being cooked
