
Ingredients:
• 1/2 kg – Minced Meat
• 2- Onions (chopped)
• 2- Green chillies (chopped)
• 1 tsp – Kitchen king masala
• 1/2 tsp – Garam Masala powder
• 1/2 tsp – Fennel seed powder
• 1/4 tsp – Turmeric powder
• Salt to taste
• Oil
• Chopped Coriander leaves
• 2 cups – Wheat flour
• Warm water (for kneading).
Method:
- Pressure cook the minced mutton meat with half cup of water and turmeric powder for up to 3 whistles.
- Strain the cooked water from the meat and keep aside.
- Heat oil, fry the fennel seed powder, and add the onions and the green chillies and saute for a few minutes until the onions turn pink.
- Add the cooked minced meat, kitchen king masala, garam masala powder, salt and simmer until the minced meat gets coated with the masala.
- Now add the chopped coriander leaves to the kheema and remove from the stove.
- Keep aside and let it cool .
- Now mix the wheat flour, water and salt in a bowl, and knead into a soft and smooth dough and keep aside for half an hour.
- Make 6-7 medium sized balls.
- Roll the balls into small circles.
- Now make a ball of the kheema and place it on the rolled out circle.
- Then fold the circle and close the edges, dust with enough flour and roll the dough into a paratha.
- Now heat a tawa, and cook the paratha on both the sides. Drizzle with oil.
- Serve hot.
- Recipe courtesy: Priya Easy N Tasty Recipes.