Qeema in Hindi means mince. Paratha i guess all of you are familiar with. A paratha can be stuffed with just about anything thats dry. What i have made here is lamb mince parathas. Very traditionally Indian this one is a household favourite. Can be eaten for breakfast , lunch or dinner …. depends all on the stuffing.There are versions with mashed potatoes, carrot and cabbage, horseradish , lentils , paneer (cottage cheese) … just about anything. Just make sure the mixture has to be dry or else the dough will get soggy.
Started off with making the lamb mince first.In pot heat some oil and fry 2 tsps grated ginger /garlic and some chopped green chilli. Add to this chopped onion and sautée for a min and the n add the mince(about 250gms).Fry this on a medium flame till half cooked and the start adding the spices – 1 tbsp of jeera pd, 1/2 tsp turmeric pd, 1 tsp corriander pd (dhanya pd) , 1 tsp garam masala , salt to taste. Adjust the spices to your taste.Continue frying till the mince is totally cooked.Make sure this mix is dry or else u will not be able to stuff the paratha.I love the strong fragrance of jeera in this. Add lots of chopped corriander and mint.Turn off the gas and let it cool.
For the dough u’ll need about 300 gms whole wheat flour , 2 tbsps oil , salt .Mix all this together and add a little water and start kneading with your hand.Keep adding water as you go to bring it all together.The dough should be soft and not sticky.Knead for further 5 mins and set aside.
Both these can be prepared well in advance and kept aside until needed.When ready, take some dough and roll out in a big circle(dust it with flour to prevent from sticking) like shown in the picture above and place some of the qeema in the center. Bring in the corners till they meet and make a parcel.Now gently pat it down and start rolling again.Dust flour all over to prevent it from sticking and breaking.Be very gentle at this point as it might just all fall apart.
Gently transfer it to the pan , on medium heat.Dry fry on both sides till u see a light brown design on it.Then the on the 3rd flip add some oil and let it fry for 3-4 mins, repeating the same for the other side.Your paratha is ready.Nice hot n crisp.
Best served with some yogurt and traditional Indian mango pickle.
Parathas are usually thicker than rotis and are made with oil.The Roti is usually very thin very similar to tortilla , just made of wheat flour.
And the perfect way to eat this would be a bite of paratha with some yogurt and my mums homemade mango pickle….heaven !