Friday, December 06, 2013

Recipe : Kheema / Mince Parathas

This is a great way to finish up leftover mince - whether it is  chicken, mutton or beef mince. And it turns into a complete meal, with just some raita on the side, especially if you have peas or carrots in your mince.

Ingredients : 
1 portion leftover mince
wheat flour
salt to taste
water for the dough
a little oil or ghee for frying

Mash the mince a bit if you have large vegetable chunks in it and dry it out, if it is liquidy.
Bring the mince back to room temperature.
Make a dough with wheat flour, salt to taste and water.
Make lemon sized balls and flatten them into circles, thick in the center and thinner at the edges.
Put a spoon of kheema in the centre and fold the edges over the kheema to form a ball.

Flatten and roll the disc in plain wheat flour.
If using a roti maker, put a dab of oil on each side (without rolling in flour) and make rotis as normal.
If using a tawa, fry on each side on a low flame, putting just a little oil or ghee on each side to help crisp it up.
Serve hot with cold raita.

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