|
Kheema
Paratha |
|
Parathas
stuffed with spiced ground meat filling |
|
|
| In India's
national language "Hindi", bread is referred to as
"Roti". Roti is nothing more than non-leavened Indian
bread made out of wheat flour, water, salt and kneaded with oil
or "ghee" Indian breads are dry roasted, shallow-fried
, deep fried or baked in a tandoor or oven.
|
| Most of
the breads are made with wheat flour but there are others which
are made out of rice flour , corn flour , refined flour , millet
flour ( bajra ) , milo flour (jowar) and sometimes even lentil
flour(daal) is added to make the bread richer in flavor and
protein. There are plain or stuffed breads. Many vegetables
cooked and spiced are used as stuffing to make stuffed breads.
Many a times, even cooked and spiced ground meats are used as
stuffing. Stuffed breads are a meal in itself and are sometimes
eaten with chutneys, pickles and yogurt for breakfast. There are
also recipes for sweet breads. |
|
| Breads
play an important role in the Indian menu for they serve not
only as an accompaniment but since Indians eat with their
fingers, they are also used as an implement, (instead of a fork
or a spoon) to scoop up the vegetables and rich curries from the
plate. The rule of etiquette demand that the meal is eaten with
the fingers of the right hand, which is an art itself. |
| It is very
easy to make Indian breads here because of the availability of
the ingredients. Even if you don't own a tava, a thick frying
pan will do an equally good job. |
|
| 2 cups Paratha
dough |
| ½ cup All
purpose flour to dust |
| Oil for
basting |
|
| For
the filling |
| 1 lb.
Ground lamb/ Beef |
| 2 meduim
Tomatoes finely chopped |
| 2
teaspoons Ginger paste |
| 2
teaspoons Garlic paste |
| 1 Green
chili finely grated |
| 2
Tablespoons Coriander leaves finely chopped |
| 1 teaspoon
Red chili powder |
| 1 teaspoon
Salt |
| 3
Tablespoons Oil |
|
| Heat the
oil , add the ginger paste, garlic paste and red chili powder.
Saut over medium heat for 30 - 40 seconds. |
| Add the
green chili and tomatoes and fry till the oil separates. Now add
the ground meat and cook till dry. |
| Add the
salt and coriander leaves and mix well. |
|
| To
make the paratha: |
|
| Divide the
dough into 6 equal portioned balls. Place the balls onto a
lightly floured surface and flatten with a rolling pin into a
round disc (approximately 4" in diameter). |
| Place a
portion of the filling in the middle, then fold the filling and
pinch off the excess dough to seal off the edges. |
| Flatten
again with a rolling pin and roll till it is approximately
6-8" in diameter. This is a very delicate process. Use the
rolling flour abundantly so that the dough or the mixture does
not stick to your rolling pin. |
| Place the
paratha on a heated pan and cook for a minute on one side. Now,
turn over to the other side. Apply melted butter or oil on the
cooked sruface. Also spoon melted butter or oil all around and
shallow fry both sides over low heat until golden brown. |
| Remove and
serve hot with yogurt. |
|
