INGREDIENTS:
For keema:
Mutton minced /Keema (500gms).
Chopped onions (2).
Curd (200gms).
Salt to taste.
Coriander powder(1 Tsp), Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Chopped green Chillies (4-5).
Chopped coriander leaves.
Butter (2 TBs).
Oil (2 TBs).
For paratha:
Maida (500gms).
Salt to taste.
Sugar a pinch.
Oil for kneading and frying.
PROCEDURE:
Keema:
Heat oil in pressure cooker and saute onions to golden brown, now add minced mutton to it, meanwhile add curd, salt, coriander powder, turmeric powder, chilli powder and cook till oil leaves the contents, now add little water say about 1 cup and close the lid and pressure cook it for 3-4 whistles, till mutton turns soft, now as it cools down, slowly remove the lid, place it over flame and allow it to boil so that gravy dries up now add chopped green chillies, coriander leaves and butter and stir up, off the flame and allow it to cool.
Paratha:
Take a big vessel and mix maida, salt, sugar well, now heat about 2-3 TBs of oil and add to it, now add water to it and knead properly and prepare a tight dough out of it. Now make dumplings out of it and roll it flat and thin over a rolling pin to flatten them, now sandwich above prepared keema between two thin raw parathas. Heat a tawa of flatend pan and place one sandwich paratha over it and as one side is done turn to another and the add oil or butter to it and cook till golden brown and remove from tava enjoy it simple or with mutton korma or any other gravy. It will surely taste great. I prefer to enjoy it just as it is or with little butter. Meanwhile prepare all other parathas.
Can even cut the raw stuffed parathas in triangular shape or semi cirular shape and them roast them on tawa. Give them a desired shape you wish to.
For keema:
Mutton minced /Keema (500gms).
Chopped onions (2).
Curd (200gms).
Salt to taste.
Coriander powder(1 Tsp), Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Chopped green Chillies (4-5).Chopped coriander leaves.
Butter (2 TBs).
Oil (2 TBs).
For paratha:
Maida (500gms).
Salt to taste.
Sugar a pinch.
Oil for kneading and frying.
PROCEDURE:
Keema:
Heat oil in pressure cooker and saute onions to golden brown, now add minced mutton to it, meanwhile add curd, salt, coriander powder, turmeric powder, chilli powder and cook till oil leaves the contents, now add little water say about 1 cup and close the lid and pressure cook it for 3-4 whistles, till mutton turns soft, now as it cools down, slowly remove the lid, place it over flame and allow it to boil so that gravy dries up now add chopped green chillies, coriander leaves and butter and stir up, off the flame and allow it to cool.
Paratha:
Take a big vessel and mix maida, salt, sugar well, now heat about 2-3 TBs of oil and add to it, now add water to it and knead properly and prepare a tight dough out of it. Now make dumplings out of it and roll it flat and thin over a rolling pin to flatten them, now sandwich above prepared keema between two thin raw parathas. Heat a tawa of flatend pan and place one sandwich paratha over it and as one side is done turn to another and the add oil or butter to it and cook till golden brown and remove from tava enjoy it simple or with mutton korma or any other gravy. It will surely taste great. I prefer to enjoy it just as it is or with little butter. Meanwhile prepare all other parathas.
Can even cut the raw stuffed parathas in triangular shape or semi cirular shape and them roast them on tawa. Give them a desired shape you wish to.
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