Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, March 31, 2011

Keema Parata(কিমা পরাটা)

Ingredients :
For Stuffing :
  1. Beef/Mutton keema-250 gm
  2. Onion-1 medium(chopped)
  3. Red chili powder-1/2 ts
  4. Turmeric powder-1/2 ts
  5. Cumin Powder-1/2 ts
  6. Garam mashala powder-1/2 ts
  7. Ginger paste-1/2 ts
  8. Garlic paste-1/2 ts
  9. Coriander leaves-2 ts chopped(optional)
  10. Oil-1 Tbs
  11. Salt-1/2 ts or according to your taste
For Dough :
  1. Flour-1 cup
  2. Oil-2 Tbs
  3. Salt-1/4 ts
  4. Warm water
For Frying :
  1. Oil or ghee-1 Tbs

Procedure :
  1. Heat oil in a pan. Add onion and stir until tender. Add all the stuffing ingredients except keema. Fry for few seconds. Add keema and stir. Add 1/2 cup water. Cook until keema become tender and dry.
  2. Remove from the pan and place it on a kitchen tissue/paper towel to soak extra oil. Keep it aside.
  3. Mix flour and salt in a bowl. Add oil and mix well so that oil incorporated into the mix.
  4. Add warm water slowly and knead it well to form a soft dough.
  5. Divide the dough into medium sized balls. Press the ball to make a small flat circle. Try to keep the center part thicker than the border.
  6. Take stuffing at a amount of little less than the ball size.
  7. Place the stuffing on the center of the circle. Fold the dough around the stuffing completely enclosing it and pinch the ball end together. Dip the ball in the dry flour and spread it carefully by a rolling pin. If any air bubble remain within the ball when spreading the parata, pinch it slowly with a fork and press around the bubble and take it out. Try to spread the parata evenly.Do not make it too thin.
  8. Now heat the frying pan and keep the parata on the pan and fry it for 30 seconds, then turn the other side and again fry for another 30 seconds and then add the oil to the pan and fry the parata in the oil finely until the both side turn to golden brown color.
  9. Serve your parata hot with ketchup or coriander chutney.


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