Chicken Kheema Paratha/ Mutton Kheema Paratha/ Minced Meat stuffed Bread
As a hardcore foodie since childhood I have been fond of trying different delicacies from all the different places that we lived in due to my father's job. Of all the places that my Father was posted to I loved "Delhi" the most. Delhi is famous for its rich heritage as well as the delicious and mouthwatering dishes delicacies. I still remember the taste and smell of Tandoori Chicken that we used to eat at a dhaba in Mahipalpur Market, Delhi. Never have I ever ate Tandoori Chicken which could even get close to the taste that was available in those family run Dhaba's in Delhi.
Similarly "Paranthe Wali Galli" in Old Delhi is every foodies dream place. In this narrow street of Chandni Chowk we had many meals which will be one of our fondest memories of our childhood. The best thing about the Paratha is that one can stuff any kind of veggie, meat and call it a Paratha by adding it a richness of Ghee/Butter.
One evening deciding over the menu for dinner I thought let's try something different rather than having typical Kheema Paav. So I came up with making Paratha's stuffed with Kheema for dinner along with Curd.
Lets take a quick look at the recipe.
Ingredients:
1 chopped onion
1 kg/2 pounds Ground Chicken (Can use minced Mutton too)
1 tbsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tbsp Red Chili Powder
1 tbsp Garam Masala
1 tsp Cumin Powder(Jeera Powder)
1 tsp Coriander Powder (Dhania Powder)
1 tbsp Meat Masala (Any brand is fine. I used Shan)
2 cups Maida (All purpose Flour)
2 cups Ghee/Butter
3 tbsp Cooking Oil
3 eggs
Salt to taste
Chopped Coriander
Preparation for Kheema:
Thoroughly wash the chicken and keep it aside until all water is drained. We need the stuffing to be dry so we will not be adding any amount of water to the Kheema preparation.
Heat a pot and add 2 tbsp of Cooking Oil to the vessel on medium high flame
Once the oil is hot, add chopped onions and continue mixing the ingredient. Make sure the onions don't burn.
If you feel the flame is too high then lower the flame as per your judgment and wait until onions turn golden brown.
At this point add ginger garlic paste and give it a good mix. If you feel there isn't enough oil then add 1 tbsp of oil at this point.
After 3 minutes on medium low flame, add Turmeric Powder, Red Chilli Powder, Jeera Powder, Dhania Powder and Salt as per your taste. Mix all ingredients nicely to make one mixture.
After the oil is visible on the edges add the Meat masala that is available handy and give it a goo stir.
After a minute add in the minced chicken and mix all ingredients nicely.
Keep the flame on medium High and cover the pot with a lid. Let all flavors amalgamate in the ground chicken well. Also we need all the moisture that chicken meat usually gives out to dry up thoroughly.
After 10 minutes open the lid and mix the chicken again. At this point add Garam Masala and give it a good mix.
Make sure the chicken is cooked thoroughly. At this point you can check the spice level, salt and adjust the taste accordingly.
Once done add the final touch of adding coriander. Cover it and keep it aside to cool down.
Preparation for Dough:
In a kneading bowl take 2 cups of Maida and add salt as per taste.
Add 1tbsp of Ghee/ melted butter.
Mix all ingredients well before adding water.
Take 1 glass warm water and keep adding it to the mixture slowly making it into a nice soft dough.
Once the dough has been kneaded, cover it with a wet muslin cloth or any clean hygienic dap cloth.
This helps the dough to remain soft.
Preparation for Paratha's:
Once the mixture cools down completely we will start making paratha's.
In a bowl add 3 eggs, salt as per taste and mix it well.
Take a good amount of dough as per your preference, and with the help of rolling pin make it into a small round circle.
Take a spoon and add the kheema mixture into the dough. Make sure not to take excessive mixture as it will make difficult to roll it into a paratha.
Now pull in the edges and make it in a small bag (potli).
Add dry flour on both the sides and start making a paratha with a very delicate hand. The mixture should not come out of the dough. You can make a small paratha or big its upto your preference.
Once the pan/tawa for the paratha is hot enough, put the paratha in the pan and first hlf cook both the sides. When each of the sides appear half cooked, add Ghee/Butter on both sides and cook the paratha well. Flip the paratha's at continuous intervals to avoid burning.
Add this point we will take the bowl of eggs and with the help of spoon add a layer of Eggs on both the side of Paratha. Do not overdo the layer, just the way you apply butter, we need to apply egg coating. Do it on both the sides.
Keep flipping the paratha's while it cooks.
Once both the sides turn golden brown remove it in a plate and serve hot with Curd.
Similarly "Paranthe Wali Galli" in Old Delhi is every foodies dream place. In this narrow street of Chandni Chowk we had many meals which will be one of our fondest memories of our childhood. The best thing about the Paratha is that one can stuff any kind of veggie, meat and call it a Paratha by adding it a richness of Ghee/Butter.
One evening deciding over the menu for dinner I thought let's try something different rather than having typical Kheema Paav. So I came up with making Paratha's stuffed with Kheema for dinner along with Curd.
Lets take a quick look at the recipe.
Ingredients:
1 chopped onion
1 kg/2 pounds Ground Chicken (Can use minced Mutton too)
1 tbsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tbsp Red Chili Powder
1 tbsp Garam Masala
1 tsp Cumin Powder(Jeera Powder)
1 tsp Coriander Powder (Dhania Powder)
1 tbsp Meat Masala (Any brand is fine. I used Shan)
2 cups Maida (All purpose Flour)
2 cups Ghee/Butter
3 tbsp Cooking Oil
3 eggs
Salt to taste
Chopped Coriander
Preparation for Kheema:
Thoroughly wash the chicken and keep it aside until all water is drained. We need the stuffing to be dry so we will not be adding any amount of water to the Kheema preparation.
Heat a pot and add 2 tbsp of Cooking Oil to the vessel on medium high flame
Once the oil is hot, add chopped onions and continue mixing the ingredient. Make sure the onions don't burn.
If you feel the flame is too high then lower the flame as per your judgment and wait until onions turn golden brown.
At this point add ginger garlic paste and give it a good mix. If you feel there isn't enough oil then add 1 tbsp of oil at this point.
After 3 minutes on medium low flame, add Turmeric Powder, Red Chilli Powder, Jeera Powder, Dhania Powder and Salt as per your taste. Mix all ingredients nicely to make one mixture.
After the oil is visible on the edges add the Meat masala that is available handy and give it a goo stir.
After a minute add in the minced chicken and mix all ingredients nicely.
Keep the flame on medium High and cover the pot with a lid. Let all flavors amalgamate in the ground chicken well. Also we need all the moisture that chicken meat usually gives out to dry up thoroughly.
After 10 minutes open the lid and mix the chicken again. At this point add Garam Masala and give it a good mix.
Make sure the chicken is cooked thoroughly. At this point you can check the spice level, salt and adjust the taste accordingly.
Once done add the final touch of adding coriander. Cover it and keep it aside to cool down.
Preparation for Dough:
In a kneading bowl take 2 cups of Maida and add salt as per taste.
Add 1tbsp of Ghee/ melted butter.
Mix all ingredients well before adding water.
Take 1 glass warm water and keep adding it to the mixture slowly making it into a nice soft dough.
Once the dough has been kneaded, cover it with a wet muslin cloth or any clean hygienic dap cloth.
This helps the dough to remain soft.
Preparation for Paratha's:
Once the mixture cools down completely we will start making paratha's.
In a bowl add 3 eggs, salt as per taste and mix it well.
Take a good amount of dough as per your preference, and with the help of rolling pin make it into a small round circle.
Take a spoon and add the kheema mixture into the dough. Make sure not to take excessive mixture as it will make difficult to roll it into a paratha.
Now pull in the edges and make it in a small bag (potli).
Once the pan/tawa for the paratha is hot enough, put the paratha in the pan and first hlf cook both the sides. When each of the sides appear half cooked, add Ghee/Butter on both sides and cook the paratha well. Flip the paratha's at continuous intervals to avoid burning.
Add this point we will take the bowl of eggs and with the help of spoon add a layer of Eggs on both the side of Paratha. Do not overdo the layer, just the way you apply butter, we need to apply egg coating. Do it on both the sides.
Keep flipping the paratha's while it cooks.
Once both the sides turn golden brown remove it in a plate and serve hot with Curd.
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