Achari Keema Paratha



Ingredients for filling: 
3 tbsp oil
600g beef mince 
2 onions, finely chopped 
Pinch of salt 
1 tbsp Supreme Ginger Garlic Paste 
3 tbsp Supreme Achari Karahi Gosht Spice Blend
2 ripe tomatoes, pureed 
¼ cup yogurt
½ cup coriander, finely chopped 

Ingredients for Dough: 
3 ½ cup plain flour 
2 tbsp ghee 
1 tsp salt 
1 ½ cups boiling water


Method for keema filling:  
Heat a pan over medium heat. Add oil and chopped onions, stir well and cook until soft. Add beef mince, salt and ginger garlic paste. Mix well to break up the mince. Cook until all excess moisture has evaporated. Add Achari Gosht Spice Blend and mix well. Cook for 1 minute then add pureed tomato. Mix well, turn the heat down to low and cook for 10 minutes. Now, add yogurt and mix well. Cook for another 5 minutes then remove from heat and set aside to fully cool.
Once the mixture has fully cooled, stir in chopped coriander.  

Method for dough: 
Add all ingredients into a bowl and mix with a wooden spoon until the dough comes together. Continue to mix and knead until you have smooth dough. Divide dough into 24 balls, dust with flour and cover. 

Method to assemble the paratha:
Roll the dough ball into a 6 inch circle. Spread 2 tbsp of the keema filling in the center and spread out into a square. Fold the top side and brush the edges with water then fold the bottom side over. Brush the sides with water and fold over and pat down gently to seal. Repeat with remaining dough and filling. As this point you can freeze the paratha 

Method to cook: shallow fry in hot oil until golden and cooked through.

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