How do you make Keema Paratha
Hello everyone, I am my name is Abubakar Fareed.
Today’s recipe is a delicious plant-based mutton keema parata Let’s get started. I’ve got my blue tribes vegan mutton keema. Now you can indulge in the deliciousness and delicious taste of this mutton keema , without feeling guilty , and do it in a truly eco-friendly method, before going directly into the recipe.
- 1 cup Whole Wheat Flour
- Salt (as required
- 2 Tbsp Oil
- 1/4 tsp Oil
- 1 cup Blue Tribe Plant Based Mutton Keema
- Salt (as required)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/4 Turmeric Powder
- 1 tbsp Ginger,
- Green Chillies (crushed)
- 1/2 tsp Lemon Juice
- 1 Onion (chopped)
- 1/4 cup Coriander Leaves (chopped)
- 1/4 cup Dill Leaves (chopped)
it is essential to take this item from the freezer deep and store it in the fridge for at minimum 45 minutes to one hour, so that the meat is completely thrown away. It’s extremely important. I’ll break this recipe down into three components the first is making the dough correctly or getting the consistency of the dough right the second is making the mixture of mutton and keema, naturally, mutton keema that is plant-based and the final step is shaping the partha before pan-frying. Let’s get to the first stage which involves adding salt to whole wheat flour. I’ll add some vegetable oil. Prior to mixing, I’m going to add cold water. Do not be attracted to adding all of the water in one time and you’ll end up in a sticky mess. Let’s begin to bring all this together. Let’s start bringing the dough into a ball to form an elastic and soft ball and then return it to the bowl. Add in some oil, only a couple drops are needed to cover the dough with a damp muslin towel and put it in the fridge for about 15 mins.
In the meantime, we can begin making the mutton keema, a plant-based meat, by the blue tribe. I’m using a 250g pack. If you’re wondering why I’m suddenly switching to a meat that is plant-based it’s not too late to start doing things right, isn’t that? this is 100 percent plant-based, it has no cholesterol and is packed with protein and is environmentally friendly. It’s win-win-win for both us and our planet because it’s environmentally friendly and also delicious. Let’s get to the next step , and this is adding salt as well, I’m adding some spices. In this particular case. For now, I’ll add we’ll start by adding red chilies. Just some garam masala powder, a bit of turmeric powder, crushed green chilies and ginger garlic and a little lemon juice but not much as I said , just a tiny bit to mix it all together and let it sit for 10 minutes. In the meantime we’ll chop the remaining ingredients. This is now done. Let’s set the marinade aside and, as I mentioned earlier, begin cutting ingredients starting with red onions, of course. onions are chopped finely and ready for us to move on to cutting finely fresh coriander leaves. Then we’ll move to fresh dill, which have been cleaned and dried, and stored at this point to chop them perfectly fine. Now we can mix these ingredients in the keema, which is now being marinated. It starts with chopped red onions before moving onto fresh coriander and then dill leaves in the event that you’re not fond of the taste of dill, it’s possible to add fenugreek to the mix if you’re a fan of it, or even mint leaves that have been finely chopped Mix all of this up well and then your filling , or stuffing, is prepared and ready to proceed to the next part and that’s creating the form of the paratha just right.
Let’s make this wheat flour mixture and place it on the worktop and work the dough a second time. We’ll break it into orange-sized balls. Let’s start by putting them on the worktop using some flour. This comes from whole wheat once more. make sure to tap it as you would a chapati, and play around lightly, but remember that we’re not making the chapati yet until you’ve got a nice disc-like shape, I’m going to pin the sides and create the appearance of bowls. The whole idea is to make it slightly thicker at the bottom and make it thinner along the sides, because when you squeeze it, the band that brings it all together , it will look perfect when it starts to look like an actual saucer or bowl. I’ll take an ample amount of filling, and the thumb rule for me is to use the same size like the dough, so in case the filling becomes a little larger, there’s nothing wrong with that. join all this up. We have to pinch it using one hand, and then with the assistance of another thumb, you press it downwards like a hammer, so you combine it all up. Do it like a big momo, then dab this with additional flour. The sealing side is now to the bottom, and you press it down with the tips of your fingers some flour to make sure it won’t get stuck to the work surface. We’re going to roll it in the same way, and even if a tiny Keema gets punctured and escapes it’s perfectly fine since eventually after it’s cooked it will be sealed after the paratha has been formed and read. Then, you can place it on the hot pan and allow it to bake dry or roast.
Both sides should about 45 seconds to one minute in each direction on high to medium flame. try flipping this paratha and when it’s done I’ll add one spoonful of oil from a vegetable, and apply this to the entire side of this paratha. then flip it and apply some oil to this side and allow this to develop these gorgeous dark brown spots that are visible on both sides. We can continue flipping the paratha over and over again using this method our keema paratha is ready to be served. also make a second one by using this spicy and delicious keema paratha is ready for me to slice it and start eating it immediately this is amazing because it is like eating real meat. In fact, I did not realize it was not real meat. Give it a try yourself and let us know your experience in the comments section below. I’ll try some additional kitchen experiments with this mutton keema that is based on plant matter by blue tribe that you must take a look.