Keema Paratha- Ground Beef stuffed and folded Parathas or Flat-bread

Paratha or flatbread stuffed with browned ground beef stuffing…

Making homemade parathas can be a bit time-consuming, however, they taste better & much healthier than store-bought ones. I made a ground beef stuffing & stuffed the paratha with it.

Ground beef can be replaced with chicken.

Follow the preparation method & enjoy these delicious parathas.

Ground beef  stuffed and folded Parathas

Ingredients

For making the dough:

• Wheat flour or Atta- 3 cups
• Warm water- 1 1/2 cups
• Salt- 1/2 tsp
• Oil-  1 tbsp

Preparation

Step 1: Making the dough

• To a large bowl, add dough & salt, combine well.
• Add water little by little & knead to a smooth & soft dough.

• Knead the dough into a round shape and pour oil on top, spread it well.

• Keep aside the dough for 10 minutes.
• To prevent the dough from drying out, cover the dough with a damp paper towel or a clean damp kitchen towel.

Step 2: Making the ground beef stuffing:

Ingredients:

• Ground beef- 1 lb or 1/2 Kg
• Onion, minced- 1
• Ginger-garlic paste- 1 tbsp
• Spinach, chopped- 1 cup (optional)
• Chili powder- 1 tsp (Kashmiri chili powder for less spice)
• Turmeric powder- 1/8 tsp
• Coriander powder- 2 tsp
• Cumin powder- 1 tsp
• Garam masala- 1/2 tsp
• Cilantro, chopped- 1/4 cup
• Salt- 1 1/2 tsp
• Oil- 1 tbsp

Preparation:

• Place a non-stick pan over medium heat, add oil.
• Add minced onion along with salt and saute for a few minutes.
• Add ginger garlic paste, cook till onions turn light golden in color.

• Add ground beef to the onions and break the beef without lumps using a wooden spoon.

• Cook covered till the ground beef has cooked well and turns brown. If it’s getting too dry, add 1/4 cup water & cook.
• Add spinach & cook for a few minutes, adding spinach is optional.
• When the ground beef starts to brown, add chili powder, turmeric powder, coriander powder, cumin powder, garam masala and saute for a few minutes.

• Add cilantro, combine well.
• Ground beef stuffing should be a dry mix, and shouldn’t be watery.
• Remove the pan from the heat and let the stuffing cool down.

Step 3: Rolling the parathas and stuffing 

• Divide the dough into medium-sized balls.
• Place the ball on a rolling mat or a wooden board dusted with wheat flour.

• Roll the dough into a round shape using the rolling pin.

• Place 2 tbsp of beef stuffing onto the middle of the round dough.

• Fold the two ends of the dough with the stuffing in the middle and press the dough to stick it.
• Now, fold the other two ends and press the dough on the top to seal it.

• Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.

• Repeat this.

Step 4: Cooking the Beef stuffed parathas:

Ingredients:

• Ghee- enough for spreading the parathas while frying

Method:

• Place a cast iron tawa or non-stick skillet over medium heat, spread the pan with 1/2 tsp ghee and place the stuffed & rolled dough. Let the bottom side turn light golden in color.

• Flip it over, spread 1 tsp ghee, and using a spatula press the paratha, it would puff up slightly.
• Cook till both sides turn golden brown.
• Spread some ghee on the top of the paratha, transfer to a plate.

Parathas without the stuffing.

• Follow the same method for making the dough.
• After rolling the dough ball into a round shape, fold the two sides of the round dough.

• Now, fold the ends as well and press on top to seal it.

• Dust the folded dough with wheat flour and roll it into a square shape, roll side-wise first and then up and down to make the square shape.

• Cook it on the tawa by spreading ghee on it.

Serving:

• Enjoy beef stuffed and folded parathas with raita or your choice of sides.
• Plain parathas can be served with chicken curry, lamb curry or vegetable korma.

Tips:

• For healthy parathas, avoid using ghee or use very little.
• You could even make this without folding it, just roll the dough into a round shape and cook it, this is called chapatis.
• Leftovers can be refrigerated. Heat it in the microwave or on the stove top before having it.
• Rolled dough without the stuffing can be stored in the refrigerator for a week. While storing the rolled dough in an air-tight container, dust wheat flour in between each rolled dough, this will prevent the dough from sticking together.

Ground Beef stuffed and folded Parathas or Flat-bread

 

Print

Cook time

45 mins

Total time

45 mins

 

Author: Thasneen

Recipe type: Main

Cuisine: Indian

Ingredients

For making the dough

• Wheat flour or Atta- 3 cups
• Warm water- 1½ cups
• Salt- ½ tsp
• Oil- 1 tbsp

For Making the ground beef stuffing

• Ground beef- 1 lb or ½ Kg
• Onion, minced- 1
• Ginger-garlic paste- 1 tbsp
• Spinach, chopped- 1 cup (optional)
• Chili powder- 1 tsp (Kashmiri chili powder for less spice)
• Turmeric powder- ⅛ tsp
• Coriander powder- 2 tsp
• Cumin powder- 1 tsp
• Garam masala- ½ tsp
• Cilantro, chopped- ¼ cup
• Salt- 1½ tsp
• Oil- 1 tbsp

Instructions

Step 1: Making the dough

1. To a large bowl, add dough & salt, combine well.
2. Add water little by little & knead to a smooth & soft dough.
3. Knead the dough into a round shape and pour oil on top, spread well.
4. Keep aside the dough for 10 minutes.
5. To prevent the dough from drying out, cover the dough with a damp paper towel or a clean damp kitchen towel.

Step 2: Making the ground beef stuffing

1. Place a non-stick pan over medium heat, add oil.
2. Add minced onion along with salt, and saute for a few minutes.
3. Add ginger-garlic paste, cook till onions turn light golden in color.
4. Add ground beef to the onions and break the beef without lumps using a wooden spoon.
5. Cook covered till the ground beef has cooked well and turns brown.
6. When the ground beef starts to brown, add chili, turmeric, coriander, cumin powder, garam masala and saute for a few minutes.
7. Add cilantro, combine well.
8. The ground beef stuffing should be a dry mix, shouldn't be watery.
9. Remove the pan from the heat and let the stuffing cool down.

Step 3: Rolling the parathas and stuffing

1. Divide the dough into medium-sized balls.
2. Place the ball on a rolling mat or a wooden board dusted with wheat flour.
3. Roll the dough into a round shape using the rolling pin.
4. Place 2 tbsp of beef stuffing onto the middle of the round dough.
5. Fold the two ends of the dough with the stuffing in the middle and press the dough.
6. Now, fold the other two ends and press the dough on the top to seal it.
7. Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.

Step 4: Cooking the Beef stuffed parathas

1. Ghee- enough for spreading the parathas while frying

Method

1. Place a tawa or non-stick skillet over medium heat, spread the pan with ½ tsp ghee and place the rolled dough, let turn light golden in color.
2. Flip over , spread 1 tsp ghee and using a spatula press the paratha, it would puff up slightly.
3. Cook till both sides turn golden brown.

Parathas without the stuffing

1. Follow the same method for making the dough.
2. After rolling the dough ball into a round shape, fold the two sides of the round dough.
3. Now, fold the ends as well and press on top to seal it.
4. Dust the folded dough with wheat flour and roll into a square shape, roll side-wise first and then up and down to make the square shape.
5. Place a tawa over medium-high heat.
6. Place the rolled dough, spread some ghee, let the bottom side cook for a few seconds.
7. Flip over & using the spatula press the sides the paratha will puff up. Let golden spots form on the bottom side.
8. Flip over & cook the other side as well.

Step 5:Serving

1. Enjoy the beef stuffed parathas with raita or your choice of sides.
2. Plain parathas can be served with chicken curry, lamb curry or vegetable korma.

Notes

For healthy parathas, avoid using ghee or use very little.
You could even make this without folding it, just roll the dough into a round shape and fry this, this will give you Chapatis.
Leftovers can be refrigerated. Heat it in the microwave or on stove top before having it.
Rolled dough without the stuffing can be stored in the refrigerator for a week. While storing this in an air tight container, dust wheat flour in between each rolled dough, this will prevent the dough from sticking together.

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