Kheema paratha or ceylon paratha is really a scrumptious and popular paratha. Here wheat grains rotis and spicy minced meat (kheema) filling is ready and also the kheema is positioned between two rotis and sealed with egg mixture. You are able to prepare the kheema ahead of time and employ it to help make the parathas. These parathas function as a filling meal in the morning, your meal. Alternately you may also prepare Kheema wraps which is an ideal lunch box recipe.
Ingredients
For that roti
2 cups wheat flour
½ teaspoon salt
Water for kneading
For that Kheema filling
200 gms Minced meat (kheema)
1 big onion chopped
1 teaspoon ginger root paste
1 teaspoon garlic clove paste
2 tomato plants pureed
1 cinnamon
1 cardamom
¼ teaspoon fresh lemon juice
1 tablespoons of oil
1 teaspoon red chilli powder
Coriander and mint leaves
½ teaspoon salt
Method
First start by kneading the dough for that parathas. With this take flour, salt inside a bowl, add water slowly and gradually and knead to create a smooth and soft dough. It ought to neither be too firm nor too loose. Cover having a lid and hang aside.
Meanwhile prepare the kheema filling. With this heat oil inside a pressure oven, add cardamom, cinnamon, onions and saute up until the onions turn slightly golden. Adding garlic clove paste, ginger root paste, chilli powder, tomato plants and salt. Mix well and prepare for any minute. Adding minced meat, mix well and let it blend well using the masalas. Finally add ½ cup water together with coriander and mint leaves. Close the lid and prepare for ten minutes. Open the lid, add lime juice and water if required and produce to some boil. Lessen the heat and prepare for five minutes. When the majority of the water has evaporated and contains a thick gravy consistency, turn off the gas and let it awesome.
How to prepare the parathas, keep your kheema ready inside a bowl. Beat the egg individually inside a bowl and this ready too. Now go ahead and take dough and divide it into 8 equal balls. Take 1 ball making a roti. To make a roti, dust the top with flour and roll the dough ball to create a circle. Add ½ to at least one teaspoon of oil in the center, spread it evenly and cut using the spoon as proven. Roll across the radius to create a cone, put it upright and press. Dust it with flour and roll again to create a circle of uniform thickness and hang aside inside a plate.
Take another ball and roll this right into a roti. Layer the very first roti with kheema as proven. Apply egg within the empty space and canopy using the second roti. Press limited to the edges, away from the center. Carefully transfer this to some hot pan or tava. Prepare somewhere, turn and prepare on the other hand. Apply oil on sides and prepare till brown patches are visible on sides. Within this method, make the rest of the parathas. This recipe makes 4 parathas. Serve hot. It doesn't need any side dish and could be had because it is.
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wow!!looks so scrumptious!! this can be a recipe I had been searching for. The name is Ceylon Paratha,we don't have this sort of paratha in Sri Lanka (former Ceylon).Might be I don't know. Anyway once another blogging friend requested me relating to this recipe,now I'll look for her comment I'll pass this publish's link. Hope she'll be at liberty. I wish to do this too.
Yummy yummy, wat an excellent inviting parathas,makes me hungry.
Thankyou a lot buddies for the comments. Hi Amy,I don't know the way the name Ceylon came into being, but this is the way it's known as here. Thankyou a lot for creating the hyperlink..do do this recipe. is going to be glad to listen to your experience. we do hope you enjoy it..
