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Keema Paratha (25.03.08)

 

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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