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Thursday, January 8, 2015

Keema Parantha or Porota


It’s been a long time since I last blogged. That doesn’t necessarily mean that I have not been cooking anything interesting, rather it is the contrary. I have been hosting a lot of friends and family through the holidays and my pipeline of blogs is almost full.

Today I bring to you Keema Parantha. Most Indian restaurants around our area serve variants of this. However, they mostly use Beef or Lamb. I have used chicken instead because a lot more Indians eat that. You can easily replace chicken with your choice of meat without any other modification.


  • 1 and 1/2 cup whole wheat flour
  • 1 tsp. oil
  • 1/2 tsp. salt
  • 500 gm. minced meat
  • 1 small onion finely chopped
  • 2 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1 small tomato finely chopped
  • 2 green chilies finely chopped
  • 2 tbsp. chopped cilantro
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. oil
  • 1 tsp. sugar
  • Salt to taste


In a mixing bowl take flour with salt and oil. Rub flour with your finger to give it a crumb like texture. Add water and work on it to make a smooth dough. Keep it covered.

In a wide frying pan heat 1 tsp. oil. Fry chopped onion in it till they turn soft. Add turmeric powder, red chili , cumin powder and ginger garlic paste to it. Fry them together till the raw smell goes away.

Add chopped tomato to it and fry till they turn mushy. Now add minced meat to it.

Season with salt and sugar. Mix well and keep frying on medium heat till the entire moisture is evaporated.

Add chopped green chilies and cilantro to it. Sprinkle garam masala powder and mix well. Turn off the heat and spread the meat mixture in a plate to cool down.

Divide the dough into eight equal portions and make roundels with each of them.

Roll out each roundel  into a disc of four inch diameter. Make sure to thin out the edges of the circle with a rolling pin. Fill this up with 2 tbsp. of filling and then using your finger close the open end and seal.

Flatten it by pressing gently within your palm. Now on a flour dusted surface roll out each stuffed dough ball into a circle of six inch diameter.

Heat a skillet (Tawa) on medium high heat. Brush the surface with oil. Place the rolled out disc on hot tawa and let this side cook for thirty seconds. Flip it over and cook the other side. 

Your parantha is ready to serve.


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