
Regarding the many foods of different cultures I make at home, I don't claim to know how to make "traditional" versions. I do, however, read a great deal about food and culture and I love to experiment. I've got thousands of recipes for thousands of foods and I can read them a thousand times. But it still might all come down to what's in the refrigerator, what's in the pantry, and what's in in the taste part of my brain on the day I make the dish.
This version of keema paratha was a huge crowd pleaser, even if the crowd consisted of just me and S. These turned out so good I almost smacked myself. I will be making these again and in a large batch so I can freeze them and enjoy them at a moment's notice. Two of these with a big salad was a great dinner the first night. And they made very tasty lunches for us over the next two days.
These amounts are not exact but pretty close and this recipe made 10 (I think!) parathas (I tend to make them on the small side).
Lamb filling:
3/4-1 lb. ground lamb
2-3 cloves garlic, minced
1/2 large onion, diced
1-2 jalapeno peppers, diced very small (seeded for less heat, if desired)
2 tsp. garam masala
2 tbsp ground panch phoron
2 tbsp olive oil
salt, to taste
fresh flat-leaf, Italian parsley, chopped, to taste
In a large skillet, heat the oil on medium-high heat. Add garlic, onions, and jalapenos and cook until the onions are translucent. Add the ground lamb and break it apart until it is well combined with the other ingredients. Add salt and panch phoran. Cook the mixture until the meat has given up its juices and the juices have evaporated. You need the mixture to be dry (and cooled) before making the parathas. Once the meat is cooked enough to taste, add the garam masala and incorporate. This is a good time to taste the mixture in order to re-season, if necessary. Who wants bland parathas?
Dough:
2 cups atta
1/2-3/4 cup all-purpose, unbleached flour (plus additional for dusting)
1 heaping teaspoon salt
1 tbsp oil (I use olive oil but any oil will do)
warm water - enough to make a smooth dough, moist but not sticky
While the meat is cooling, make your dough. Combine the flours and the salt and stir to distribute everything. Add the oil and incorporate by hand, making sure no lumps remain. Slowly add warm water until all the flour comes together in a cohesive ball that you can manipulate. It's OK if the dough is moist but you don't want it sticky. Form into a smooth ball, lightly drizzle with oil, cover, and let rest for about 15 minutes. 10-12 minutes later pre-heat your skillet on medium-high heat. You don't want to toss the paratha into a cold skillet.
Divide the dough into equal portions and roll each into a ball. Take a ball of dough, dust with all-purpose flour and use a method for round parathas or b method for oval ones. I like a variety in shape plus the oval ones allowed me to fit two at a time in my skillet.
a. Using your hands, gently pat out into a disc about 3 inches across. Give the edges of the disc a bit more pressure so they are thinner than the center. You don't want your edges thick and your center too thin in the final product. You want to make sure there is enough dough to stretch over the stuffing.
b. Using a rolling pin, gently roll out into disc about 3 inches across. Either way, cup the disc in one hand and press about 2-3 teaspoons of filling into the center. Pull up the edges of the dough and pinch closed.




2 comments:
Mouth Watering!! Surely no one would ever be able to resist this fever.
Thank you!
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