Keema Parantha / Minced goat meat Stuffed Flatbread and Burhani raita

Keema parantha, a close cousin of Mughlai Keema parantha, is a legacy of the Mughal rule in India. I cannot recall when I had this parantha for the first time, I do remember Maa doling out lip- smacking, hot paranthas for sunday brunch stuffed with spicy minced meat, a leftover from yesterday night’s dinner 😉

Any type of cooked mince can be used for stuffing, such as beef, pork, chicken, turkey etc.

A lip- smacking vegetarian version can use soy granules for the stuffing.

Keema paranthas or Minced goat meat stuffed flatbread, is not for those who are calorie conscious 😉 This is royal food and they were known for gluttonous fare 😀

Surprisingly, such food for served with light accompaniments to balance out that rush of carbs and fats. Here these paranthas are served with such an accompaniment from the Royal Mughal kitchens – Burhani raita. A yogurt dip flavored with burnt garlic, tamarind, fresh mint, roasted cumin powder, red chili powder. I went a step further by adding boondi 😀

Boondi is easily available in the market. They are flavorless chickpea flour tiny pearl sized balls.

Here’s what I did……………

INGREDIENTS

For the keema/ mince stuffing

250 grams – goat mince/ keema

1/2 cup – finely chopped onion

1 tsp – ginger paste

1/2 tsp – garlic paste

1 tsp – tumeric powder

1 tsp – cumin powder

1/2 tsp – red chilli powder

1/2 tsp – garam masala

1/2 cup – yogurt

1 nos – bay leaf

1″ stick – cinnamon

2-3 nos – cloves

1 tsp – finely chopped fresh coriander/ cilantro

1 tbsp – oil

pinch of cumin seeds

salt to taste

For the paranthas/ flatbread

300 grams – refined flour or wheat flour ( I used refined flour)

1/4 tsp – carom seeds /ajwain

2 tsp – ghee or melted butter + few tsp for frying the paranthas.

pinch of salt

water as per need

For the Burhani raita

2 cups – thick yogurt

1 sprig – mint leaves/ pudina patta

1/2 tbsp – tamarind pulp

1 nos – green chilli

1 tsp – roasted cumin seeds powder

1/4 tsp – red chilli powder

1-2 pods – garlic

salt to taste

METHOD

Making the keema/ mince

It will convenient if the mince is cooked a day in advance. Or incase of leftover keema/mince, dry up the gravy if there is any.

Rinse the keema/mince and drain well.

Mix all the dry spices in the yogurt. Blend it well.

Heat oil in a pan and season with bay leaf, cinnamon, cloves and cumin seeds. Once fragrant, tip in the chopped onion and fry till translucent. Add the ginger and garlic paste and fry for a few mins. Add the yogurt- spice mix and cook till oil releases.

Add the mince and lower the heat. Cover and cook for 15-20 mins, stirring occasionally.

Do not add water, slow cook the mince. Season with salt. Stir. Cover and cook till mince is done.

Increase the flame and dry up all the moisture. Remember, it should be very dry not rubbery.

Garnish with chopped coriander/cilantro. Keep aside to cool.

Making the paranthas/ stuffed flatbread

In bowl, mix the flour, carom seeds, salt and ghee or melted butter. Add water little- by- little. The dough should not be too soft or rolling it out will be difficult. Once the dough is ready cover it with a wet cloth or with a cling foil and keep aside for 15 mins.

Make tennis balls sized balls of the dough (as per need). Using dry flour give the balls the shape of a bowl and stuff with a teaspoonful of mince. Gently close the dough around it. Flatten it to a disc and roll it out.

Heat the iron griddle or any flat pan to medium heat and place the rolled out parantha on it. Roast the parantha well on both sides and then apply ghee first on one side, flip it over and apply on the other side. Fry it well. Take it off the fire and place it on kitchen paper.

Follow the same procedure with the other paranthas/ flatbread.

Serve hot with accompaniments.

Making the Burhani raita

Whisk the yogurt to smoothness.

Peel and burn the garlic on open fire. Should be charred a little for that smoky flavor.

Grind together the mint leaves, burnt garlic and green chilli. Add it to the yogurt.

Add the tamarind pulp and whisk all well.

One can add some water (optional) for a thinner raita.

Season with salt and add boondis (optional)

Sprinkle roasted cumin seeds powder and chilli powder. Mix it well and refrigerate till serving time.

Happy cooking !! 🙂

Cheers !! 😀

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