Kachay keemae kai parathay by Farzana Abid

Kachay keemae kai parathay by Farzana Abid

Ingredients

• Mince meat 1/2kg
• Ginger garlic paste 1tbsp
• Onions 1
• Red chili powder 1tbsp
• Crushed red chili 1-1/2tbsp
• All spice 1tsp
• Crushed cumin 2tsp
• Pomegranate seeds 2-3tsp
• Salt 1tsp
• Chopped spring onions 125g
• Chopped coriander leaves ½ bunch
• Chopped mint leaves ½ bunch
• Lemon 3-4
• Yogurt 1/2cup
• Ghee for frying

For the dough

• White flour 1/2kg
• Oil 2tbsp
• Salt 1/2tsp
• Lukewarm water as required
• For the raita
• Yogurt 1 cup
• Chopped garlic 1tsp
• Dry mint leaves 1/2tsp
• White cumin seeds 1/2tsp
• Salt 1/2tsp

Method:-

• In a bowl mix together the mince meat with 1tbsp ginger garlic paste,1 finely chopped onion,1tbsp red chili powder, 1-1/2tbsp crushed red chili,1tsp all spice powder,2tspcrushed cumin seeds,2-3tsp pomegranate seeds, 1tsp salt,125g chopped spring onions,6-8 green chilies,1/2 bunch chopped coriander, ½ bunch chopped mint leaves, the juice of 3-4 lemons and ½ cup yogurt.Allow the mince to marinate for 2 hours.
• For the dough:In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. Knead in 2tbsp of oil to form a soft dough.Divide the mince meat mixture into equal portions..Roll egg sized balls from the dough mixture , then flatten into discs using a rolling pinPlace a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.Carefully flatten the stuffed dough balls slightly using your hands or a rolling pinHeat a griddle pan or tawa over a low heat. Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides.
• To prepare the raita:Beat the yogurt and mix in 1tsp crushed garlic cloves, 1/2tsp dry mint leaves,1/2tsp whit cumin seeds and 1/2tsp salt.Serve the delicious parathas with the raita.