Indian
Indian - Breads and Flatbreads
Keema Matar Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 200g minced mutton (keema)
- • 1/2 cup green peas (matar)
- • 1 onion, finely chopped
- • 1 tsp ginger-garlic paste
- • 1/2 tsp garam masala
- • 1/2 tsp salt
- • 2 tbsp ghee, for cooking
- • 3/4 cup water, as needed
Preparation Steps
1
Phase 1
Knead the flour with water into a soft dough; rest 30 minutes.
2
Phase 2
Cook the keema, peas, onion, ginger-garlic paste, garam masala, and salt until dry; cool completely.
3
Phase 3
Fill each dough ball with the keema mixture and seal.
4
Phase 4
Roll into 7-inch parathas.
5
Phase 5
Cook on a hot tawa with ghee until crisp and golden on both sides.
6
Phase 6
Serve hot with raita or pickle.