{"id":3516,"date":"2010-03-05T23:13:14","date_gmt":"2010-03-06T04:13:14","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=3516"},"modified":"2022-12-16T14:55:54","modified_gmt":"2022-12-16T19:55:54","slug":"ground-beef-stuffed-and-folded-parathas-or-flat-bread","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/ground-beef-stuffed-and-folded-parathas-or-flat-bread\/","title":{"rendered":"Keema Paratha- Ground Beef stuffed and folded Parathas or Flat-bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29615\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/keema-paratha-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/keema-paratha-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/keema-paratha-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Paratha or flatbread stuffed with browned ground beef stuffing&#8230;<\/p>\n<p>Making homemade parathas can be a bit time-consuming, however, they taste better &amp; much healthier than store-bought ones. I made a ground beef stuffing &amp; stuffed the paratha with it.<\/p>\n<p>Ground beef can be replaced with chicken.<\/p>\n<p>Follow the preparation method &amp; enjoy these delicious parathas.<\/p>\n<p><strong>Ground beef\u00a0 stuffed and folded Parathas<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3519 size-full\" title=\"Ground Beef paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" \/><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For making the dough:<\/strong><\/p>\n<ul>\n<li>Wheat flour or Atta- 3 cups<\/li>\n<li>Warm water- 1 1\/2 cups<\/li>\n<li>Salt- 1\/2 tsp<\/li>\n<li>Oil- \u00a01 tbsp<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p><strong>Step 1: Making the dough<\/strong><\/p>\n<ul>\n<li>To a large bowl, add dough &amp; salt, combine well.<\/li>\n<li>Add water little by little &amp; knead to a smooth &amp; soft dough.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_paratha-dough.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3520\" title=\"making_paratha dough\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_paratha-dough.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_paratha-dough.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_paratha-dough-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Knead the dough into a round shape and pour oil on top, spread it well.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-dough.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3521\" title=\"making paratha dough\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-dough.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-dough.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-dough-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Keep aside the dough for 10 minutes.<\/li>\n<li>To prevent the dough from drying out, cover the dough with a damp paper towel or a clean damp kitchen towel.<\/li>\n<\/ul>\n<p><strong>Step 2: Making the ground beef stuffing:<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Ground beef- 1 lb or 1\/2 Kg<\/li>\n<li>Onion, minced- 1<\/li>\n<li>Ginger-garlic paste- 1 tbsp<\/li>\n<li>Spinach, chopped- 1 cup (optional)<\/li>\n<li>Chili powder- 1 tsp (Kashmiri chili powder for less spice)<\/li>\n<li>Turmeric powder- 1\/8 tsp<\/li>\n<li>Coriander powder- 2 tsp<\/li>\n<li>Cumin powder- 1 tsp<\/li>\n<li>Garam masala- 1\/2 tsp<\/li>\n<li>Cilantro, chopped- 1\/4 cup<\/li>\n<li>Salt- 1 1\/2 tsp<\/li>\n<li>Oil- 1 tbsp<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<ul>\n<li>Place a non-stick pan over medium heat, add oil.<\/li>\n<li>Add minced onion along with salt and saute for a few minutes.<\/li>\n<li>Add ginger garlic paste, cook till onions turn light golden in color.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3522 size-full\" title=\"sauteing onion\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-onion.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-onion.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/sauteing-onion-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Add ground beef to the onions and break the beef without lumps using a wooden spoon.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3523 size-full\" title=\"making ground beef stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-stuffing.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-stuffing.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-stuffing-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Cook covered till the ground beef has cooked well and turns brown. If it&#8217;s getting too dry, add 1\/4 cup water &amp; cook.<\/li>\n<li>Add spinach &amp; cook for a few minutes, adding spinach is optional.<\/li>\n<li>When the ground beef starts to brown, add chili powder, turmeric powder, coriander powder, cumin powder, garam masala and saute for a few minutes.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3524 size-full\" title=\"cooking ground beef stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-ground-beef-stuffing.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-ground-beef-stuffing.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/cooking-ground-beef-stuffing-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Add cilantro, combine well.<\/li>\n<li>Ground beef stuffing should be a dry mix, and shouldn&#8217;t be watery.<\/li>\n<li>Remove the pan from the heat and let the stuffing cool down.<\/li>\n<\/ul>\n<p><strong>Step 3: Rolling the parathas and stuffing\u00a0<\/strong><\/p>\n<ul>\n<li>Divide the dough into medium-sized balls.<\/li>\n<li>Place the ball on a rolling mat or a wooden board dusted with wheat flour.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3525 size-full\" title=\"making beef paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-beef-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-beef-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-beef-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Roll the dough into a round shape using the rolling pin.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3526 size-full\" title=\"rolling_paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Place 2 tbsp of beef stuffing onto the middle of the round dough.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3527 size-full\" title=\"stuffing beef to paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/stuffing-beef-to-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/stuffing-beef-to-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/stuffing-beef-to-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Fold the two ends of the dough with the stuffing in the middle and press the dough to stick it.<\/li>\n<li>Now, fold the other two ends and press the dough on the top to seal it.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3528 size-full\" title=\"making_beef paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_beef-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_beef-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_beef-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3529 size-full\" title=\"making_ground beef paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_ground-beef-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_ground-beef-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making_ground-beef-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3530 size-full\" title=\"making ground beef paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-ground-beef-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Repeat this.<\/li>\n<\/ul>\n<p><strong>Step 4: Cooking\u00a0the Beef stuffed parathas:<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Ghee- enough for spreading the parathas while frying<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Place a cast iron tawa or non-stick skillet over medium heat, spread the pan with 1\/2 tsp ghee and place the stuffed &amp; rolled dough. Let the bottom side turn light golden in color.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3531 size-full\" title=\"ground beef-paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Flip it over, spread 1 tsp ghee, and using a spatula press the paratha, it would puff up slightly.<\/li>\n<li>Cook till both sides turn golden brown.<\/li>\n<li>Spread some ghee on the top of the paratha, transfer to a plate.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3532\" title=\"ground-beef_paratha\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha-11-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><strong>Parathas without the stuffing.<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3539 size-full\" title=\"Ground_beef_paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground_beef_paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground_beef_paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground_beef_paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><br \/>\n<\/strong><\/p>\n<ul>\n<li>Follow the same method for making the dough.<\/li>\n<li>After rolling the dough ball into a round shape, fold the two sides of the round dough.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3533 size-full\" title=\"making-_paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-_paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-_paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-_paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Now, fold the ends as well and press on top to seal it.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3534 size-full\" title=\"making paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3535\" title=\"making paratha\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-4.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-4.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-paratha-4-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3536\" title=\"rolling_paratha\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling_paratha-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3537 size-full\" title=\"rolling paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/rolling-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Cook\u00a0it on the tawa by spreading ghee on it.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3538 size-full\" title=\"making plain paratha\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-plain-paratha.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-plain-paratha.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/making-plain-paratha-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Serving:<\/strong><\/p>\n<ul>\n<li>Enjoy beef stuffed and folded parathas with raita or your choice of sides.<\/li>\n<li>Plain parathas can be served with chicken curry, lamb curry or vegetable korma.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>For healthy parathas, avoid using ghee or use very little.<\/li>\n<li>You could even make this without folding it, just roll the dough into a round shape and cook it, this is called chapatis.<\/li>\n<li>Leftovers can be refrigerated. Heat it in the microwave or on the stove top before having it.<\/li>\n<li>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.<\/li>\n<\/ul>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/ground-beef_paratha-1.jpg\" \/>\n<div class=\"item ERName\">Ground Beef stuffed and folded Parathas or Flat-bread<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making the dough[\/b]<\/li>\n<li class=\"ingredient\">Wheat flour or Atta- 3 cups<\/li>\n<li class=\"ingredient\">Warm water- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For Making the ground beef stuffing[\/b]<\/li>\n<li class=\"ingredient\">Ground beef- 1 lb or 1\/2 Kg<\/li>\n<li class=\"ingredient\">Onion, minced- 1<\/li>\n<li class=\"ingredient\">Ginger-garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Spinach, chopped- 1 cup (optional)<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp (Kashmiri chili powder for less spice)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Step 1: Making the dough[\/b]<\/div>\n<ol>\n<li class=\"instruction\">To a large bowl, add dough &amp; salt, combine well.<\/li>\n<li class=\"instruction\">Add water little by little &amp; knead to a smooth &amp; soft dough.<\/li>\n<li class=\"instruction\">Knead the dough into a round shape and pour oil on top, spread well.<\/li>\n<li class=\"instruction\">Keep aside the dough for 10 minutes.<\/li>\n<li class=\"instruction\">To prevent the dough from drying out, cover the dough with a damp paper towel or a clean damp kitchen towel.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 2: Making the ground beef stuffing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add minced onion along with salt, and saute for a few minutes.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste, cook till onions turn light golden in color.<\/li>\n<li class=\"instruction\">Add ground beef to the onions and break the beef without lumps using a wooden spoon.<\/li>\n<li class=\"instruction\">Cook covered till the ground beef has cooked well and turns brown.<\/li>\n<li class=\"instruction\">When the ground beef starts to brown, add chili, turmeric, coriander, cumin powder, garam masala and saute for a few minutes.<\/li>\n<li class=\"instruction\">Add cilantro, combine well.<\/li>\n<li class=\"instruction\">The ground beef stuffing should be a dry mix, shouldn&#8217;t be watery.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let the stuffing cool down.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 3: Rolling the parathas and stuffing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Divide the dough into medium-sized balls.<\/li>\n<li class=\"instruction\">Place the ball on a rolling mat or a wooden board dusted with wheat flour.<\/li>\n<li class=\"instruction\">Roll the dough into a round shape using the rolling pin.<\/li>\n<li class=\"instruction\">Place 2 tbsp of beef stuffing onto the middle of the round dough.<\/li>\n<li class=\"instruction\">Fold the two ends of the dough with the stuffing in the middle and press the dough.<\/li>\n<li class=\"instruction\">Now, fold the other two ends and press the dough on the top to seal it.<\/li>\n<li class=\"instruction\">Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 4: Cooking the Beef stuffed parathas[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Ghee- enough for spreading the parathas while frying<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Method[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a tawa or non-stick skillet over medium heat, spread the pan with 1\/2 tsp ghee and place the rolled dough, let turn light golden in color.<\/li>\n<li class=\"instruction\">Flip over , spread 1 tsp ghee and using a spatula press the paratha, it would puff up slightly.<\/li>\n<li class=\"instruction\">Cook till both sides turn golden brown.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Parathas without the stuffing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Follow the same method for making the dough.<\/li>\n<li class=\"instruction\">After rolling the dough ball into a round shape, fold the two sides of the round dough.<\/li>\n<li class=\"instruction\">Now, fold the ends as well and press on top to seal it.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Place a tawa over medium-high heat.<\/li>\n<li class=\"instruction\">Place the rolled dough, spread some ghee, let the bottom side cook for a few seconds.<\/li>\n<li class=\"instruction\">Flip over &amp; using the spatula press the sides the paratha will puff up. Let golden spots form on the bottom side.<\/li>\n<li class=\"instruction\">Flip over &amp; cook the other side as well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step 5:Serving[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Enjoy the beef stuffed parathas with raita or your choice of sides.<\/li>\n<li class=\"instruction\">Plain parathas can be served with chicken curry, lamb curry or vegetable korma.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">For healthy parathas, avoid using ghee or use very little.[br] You could even make this without folding it, just roll the dough into a round shape and fry this, this will give you Chapatis.[br] Leftovers can be refrigerated. Heat it in the microwave or on stove top before having it.[br] 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.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paratha or flatbread stuffed with browned ground beef stuffing&#8230; Making homemade parathas can be a bit time-consuming, however, they taste better &amp; much healthier than store-bought ones. I made a ground beef stuffing &amp; stuffed the paratha with it. Ground beef can be replaced with chicken. Follow the preparation method &amp; enjoy these delicious parathas. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":3518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52,194,27,91,1112,375],"tags":[1001,215,451,211,214,213,212],"class_list":["post-3516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-flatbread","category-indian-cuisine","category-main-dish-for-lunch-or-dinner","category-paratha","category-saffron","tag-beef","tag-chapatis","tag-ground-beef","tag-paratha","tag-plain-parathas","tag-stuffed-parathas","tag-wheat-flour","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=3516"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/3518"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=3516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=3516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=3516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}