Indian
Indian - Breads and Flatbreads
Shami Kebab Paratha
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1/2 tsp salt
- • 3/4 cup water
- • 1/4 cup ghee, divided
- • 1/2 cup cooked spiced keema (minced mutton)
- • 1 small onion, finely chopped
- • 1 green chili, minced
- • 1/2 tsp garam masala
- • 1 tbsp fresh coriander, chopped
Preparation Steps
1
Phase 1
Mix the flour and salt; rub in 1 tbsp ghee and knead with water into a soft dough; rest 20 minutes.
2
Phase 2
Combine the keema, onion, chili, garam masala, and coriander.
3
Phase 3
Divide the dough into 6 balls, flatten each, place the filling, and seal the edges.
4
Phase 4
Roll each stuffed ball into a 7-inch round.
5
Phase 5
Roast on a hot tawa, brushing with the remaining ghee, until golden on both sides.
6
Phase 6
Serve hot with yogurt and pickle.