Kheema had been my first non-vegetarian food I tried possibly at the age of 6/7. I remember Baba getting the Kheema from the market in Gariahat in Calcutta(Kolkata) and Aai trying her best to make this edible so that I could relish it…that is because I was the fussiest of child about eating!!
I prepared Kheema paratha last Sunday as my son was to visit his friends place and this friend(Romanian) loves Indian food especially Chicken and Biryani a lot. It turned out to be a smasher!!
Here’s to Kheema Paratha:
Kheema 500g(washed and cleaned)
Finely chopped 1 onion
Ginger-garlic paste 1 tablespoon
Coriander finely chopped
Oil for cooking.
Salt to taste
Paratha masala(I had this ready store bought masala) or you may use garam masala and amchur powder
In a pan, add about a 1.5 tablespoon oil. Use Cumin seeds in the tempering. When the seeds splutter, add the onions and saute. Add ginger-garlic paste and cook for a minute. Add Kheema and cook till it starts to change colour and the mixture dries a bit. It should be cooked just right and to the extent that the kheema doesn’t lose its succulence. Add the dry masala powder and salt. Stir the mixture. Finish cooking the stuffing by adding a teaspoon of lemon juice and garnish with chopped coriander.
Roll the dough of ata and stuff the kheema stuffing and cook on a flat tawa/pan. Use oil/butter on top while it cooks on both the sides.
Serve with yoghurt or any raita.