Keema Paratha (25.03.08)

Breakfast and Tea-Time Treats

Dough:

4 cups flour

4 Tbsp thick ghee

+- 1 ¼ Cups cold water

Melted ghee for basting

Flour for dusting

Sift flour in a mixing bowl
Rub in the ghee
Add water and mix
Knead into a pliable dough
Cover and leave dough for 1 hour
Knead again
Divide into 12 portions
Roll out each thinly into a circle 15cm in diameter
Sprinkle with flour and fold in ½
Brush with ghee, sprinkle with flour and fold again.
Fold in from the long ends until you get a 6 cm squares
Dust lightly with flour and roll out into 10cm squares.
Place cold filling on each square
Cover with another square and press the edges gently until sealed.
Toast on a griddle while basting with ghee until both sides are cooked and crisp.

Filling: 500g mince lamb / chicken

1 tsp crushed ginger

1 tsp crushed garlic

2 tsp garam masala

½ tsp turmeric

1 tsp crushed green chillies

2 Tbsp tomato puree

½ cup mixture of mint and coriander, chopped

Salt to taste.

Simmer mince until moisture has evaporated.

Add the remaining ingredients and stir fry until cooked.

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