Keema Paratha
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Ingredients
- 400 g chapati flour (atta)
- 350 g lamb mince
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp garam masala
- 1 tsp chilli powder
- 4 tbsp vegetable oil
- 4 tbsp mango chutney
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 759 kcal
- Protein
- 29.1 g
- Carbohydrate
- 84.9 g
- of which sugars
- 15.8 g
- Fat
- 31.6 g
- of which saturates
- 9 g
- Fibre
- 10.3 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tbsp of the vegetable oil in a pan and cook the onion, garlic and ginger for 5 minutes until soft, then add the lamb mince, garam masala and chilli powder.
- 2
Cook over medium-high heat for 8-10 minutes, breaking up the mince, until no pink remains and the mixture is dry, then stir in the coriander and leave to cool.
- 3
Knead the chapati flour with water and 1 tbsp of the oil into a soft dough, divide into 8 balls.
- 4
Roll each ball out, place a spoonful of the cooled keema filling in the centre, fold the edges over to seal, and roll out again.
- 5
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with the remaining oil, until golden and cooked through.
- 6
Serve hot with the mango chutney.
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