KEEMA PARATA

Ingredients for stuffing’s:-

Any kind of mince meat: 300g ( 5 paratas) (use lean meat)

Hand full of Coriander leaves

Coriander powder-2 teaspoons

Turmeric powder- 1 teaspoon

Chilly powder -2 teaspoons

Indian Garam masala -1/2 teaspoon (optional) or Srilankans can add their tunapaha kudu

Geera powder-1/2 teaspoon

Salt to taste

Chopped Onions-1

Ginger garlic-3 teaspoons

Tomato-Chilies

Ingredients for dough:-

American flour-400g

Ghee or butter-2 table spoons

Salt to taste

Preparations of dough:-

Follow the same procedure as Alu Parata.

Preparation for filling:-

1) Heat oil in a pan & add chopped Onions, green chilies & stir  fry. Now add Turmeric & ginger garlic paste. 

2) Fry for  a while & now add chopped tomatoes  & fry till the mixture get dried. That’s when you add your mince meat & add all the curry powders.

Stair it well. After 10-15 minutes your meat will get cooked & moisture will evaporate fast.

3)Now at this stage your keema get dried out & you can finish it with chopped Coriander leaves.

Make the paratha’s as same as Alu paratha’s