Mince Paratha (Keema Paratha)

Mince Paratha

Ingredients :

For the Dough :

Flour                                             250 grams
Milk
Salt                                               1/2 tsp

For The Filling :

Mutton Minced                             200 grams
Ghee(clarified Butter)                    as required
Onions minced                                2
Ginger,minced                                1 inch piece
Garlic,minced                                 5 cloves
Peppercorns,ground                        1 tsp
Garam Masala                               1 tsp
Coriander Leaves,chopped             2 tbsp
Green Chillies,chopped fine              4-5
Salt                                                  to taste
Cloves                                           4

Keema Paratha

Method :

Sift the flour with salt. Add the milk and make a soft dough. Knead well for quite sometime. Shape into equal size balls cover and keep aside.
Heat 2 tbsp ghee in a wok.
Add the onions and brown them.
Add the ginger garlic paste. Fry for 5 minutes and then add the mince. Fry until the meat turns brown.
Add pepper, garam masala powder, coriander leaves and green chillies.
Add salt. Stir and mix.Then cover and cook on low flame for 15 minutes. Take off the cover and check if the mince is soft. Put flame off and cool.
Roll out the dough balls, as thin as possible, with the help of a rolling pin. Roll each into 4 by 4 inch squares.

Now put 2 tsp filling in the middle and spread  the mix a bit. Cover with another square dough. Repeat till u have four layers. Pin down the edges with 12 cloves. You will have four Paratha in this manner.
Heat 1/2 cup Ghee in a deep frying pan and fry the Parathas, one at a time, until they are golden and crisp. Handle with care while turning sides. Serve hot.

This is Bengal's winter favourite. Try it with Dry and reddish alu-dum sometime.....you wont regret it.