Name: Keema Cheese Parathas (Spicy, cheesy, and so good!) | Videos | Gan Jing World | Technology for Humanity | Video & Movie Streaming Family-Friendly Gan Jing Campus Protect Kids Online Safety
Uploaded: 2023-12-10T15:57:10.504Z
Duration: 4 min 46 s
Description: I love a good paratha, and this combination featuring spicy keema and gooey mozzarella is absolutely... | Videos | Gan Jing World | Technology for Humanity | Video & Movie Streaming Family-Friendly Gan Jing Campus Protect Kids Online Safety

Vijaya Selvaraju

https://video4-us-east.cloudokyo.cloud/video/v6/09/49/d8/0949d8a9-e293-49d4-ba16-d56d7bdbb270/master.m3u8

I love a good paratha, and this combination featuring spicy keema and gooey mozzarella is absolutely irresistible!

Tip: Roll the parathas out, stack them with wax paper between each paratha, place in a ziploc bag, and freeze for later. All you have to do is place the frozen paratha in a hot frying pan, and cook them until they're browned :D

INGREDIENTS

For the dough

1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
¼ cup and 1 tbsp canola oil
¾ cup of water

For the keema

2 tbsp canola oil
½ cup finely chopped onions
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 thai chilis, finely minced
1 lb minced meat (chicken or lamb)
1 tsp kashmiri chili powder
1 tsp ground coriander
1 tsp ground fennel
1 tsp garam masala
Salt to taste
2 tbsp chopped coriander

To assemble

1.5 cups shredded mozzarella cheese
4 tbsp canola oil


METHOD

To a large bowl add whole wheat flour, all purpose flour and salt. Mix well to combine. Then add in ¼ cup oil, and massage into the flour until sandy in texture.

Add water, and mix until a shaggy ball of dough forms. Knead for 5-6 minutes, or until elastic and smooth. Coat the ball with the remaining 1 tbsp of oil and place in a bowl. Cover with plastic wrap and allow to rest for 30 minutes.

To prepare the keema, add oil to a large frying pan on medium-high heat. Once hot, add in onions, garlic, ginger, and thai chilis. Saute until softened and fragrant.

Increase heat to high and add minced meat. Saute, breaking up the meat into small crumbles, until browned. Very little moisture should remain in the pan.

Then add in chili powder, coriander, fennel, garam masala, and salt to taste. Saute for 1 minute to toast spices.

Remove from heat and fold in chopped coriander. Transfer to a plate and allow to completely cool.

Pinch of a piece of dough the size of a small lemon. Dust counter with a little bit of flour. Place dough on flour and flatten into a 4 inch circle.

Place ¼ cup of the meat filling in the center of the dough and 2 tbsp of shredded mozzarella on top.

Gently gather the dough at the top, pulling, and pinching to seal the opening. Then flip and gently flatten out into a 4 inch circle.

Roll out the paratha, using extra flour if necessary, into an 8 inch circle.

Heat a frying pan on medium-high heat. Gently lower in paratha, and cook for 1 minute on each side. Then add ¾ tbsp of oil to the frying pan, flipping the paratha to coat both sides. Cook for an additional 2-3 minutes on each side until browned and slightly crispy.

Remove from the pan, cut into quarters, and enjoy!