A filling classic from Pakistani breakfast tables, keema paratha is made by wrapping a spiced minced meat filling in layered dough and pan-frying it. It offers an energising, substantial meal even early in the morning.
Knead the flour, warm water and half a teaspoon of salt into a smooth dough.
Sauté the onion, add the ground beef with the turmeric and red chili powder, and cook for ten minutes, until the liquid is gone.
Place the mince in the centre of a rolled-out dough round, seal the edges, and roll out again.
Brush the pan with olive oil and fry both sides for twelve minutes, until golden.
Do not wrap the mince in the dough before its liquid has fully cooked off, or the dough will tear while rolling. Allergens: contains gluten (flour).
Ground chicken can also be used instead of beef mince, though you will need to shorten the cooking time by a few minutes.
Admin DadaGastro · verified in test kitchenKıymanın suyunu tam çekmeden hamura sardığım için tekrar açarken iki yerinden yırttım, içindeki kıyma dışarı taştı. Bir sonraki seferde suyunu iyice kurutmam gerektiğini gerçekten öğrendim, aceleye gelmemesi gereken bir adımmış.
Tam olarak uyarıda bahsedilen durum bu; kıymayı tavadan almadan önce tabana bastırıp hâlâ sıvı çıkıyor mu diye kontrol etmeniz yeterli olur.
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