Tag Archives: keema porota

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Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Keema Paratha , Square and round shapes in three diff ways !!!!!!!

Today’s post is all about keema parathas and they are made in various shapes. Specially I will demonstrate on round and square shapes . The filling I took today , is left over chicken pieces. Instead of throwing or gulping down , you can turn these left overs into a delicious filling . :)_

Filling Recipe:

Shredded chicken
Chopped Onion
Chopped green chilies
Chopped cilantro and mint
Chopped capsicum ( you can add more veggies like carrot , green peas , sweet corn etc)
Salt
Oil
Cottage cheese ( Optional)

Heat oil and add chicken pieces and veggies . Fry for a while add the chopped onion, green chiles and chopped mint and cilantro . Add the cheese . Turn off the stove . The onion will be half done with the heat the chicken already got . The half done onion will give an extremely nice flavor .. 🙂

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Basic Parata dough:

For the basic Paratha dough:

This quantity is for two parathas:

Ingredients:

All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)
Cream cheese ( to rub over the paratha, this is optional)

Procedure:

For the dough , mix maida, baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy. You can make two round ball from it .

Now let’s come to the shapes:

Classic Round Paratha:

1. Roll the ball into a disk. Apply some ghee and dry out the ghee with some dry flour.

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2. Put some filling over it .

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3. Now seal the edges of the paratha with your finger like this and it will form the shape of a ball.

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4. Gently roll out the ball with some loose flour . Press your rolling pin gently to make sure the filling doesn’t come out.

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5. Heat the pan and fry them without oil first like roti/ chapati . Now add ghee or oil and fry on medium heat until crispy .. 🙂

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Keema paratha with joining two separate paratha:

If you find rolling stuffed ball bit difficult, this method is for you . In this case ,

1. You have to roll two different paratha separately and roll them thin.

2. Rub some cream cheese over one paratha . You may add ghee too instead of cream cheese. Put some filling over a paratha.

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3. Cover the paratha with another paratha you rolled out . Seal the edges tightly with the help of cream cheese .

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4. Fry them on a heated pan without oil first then add ghee and fry them until got crispy in texture.

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Square Shaped Keema Paratha:

1. Roll the ball into a disk or roti . apply some cream cheese or ghee . Put some filling over the disk.

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2. Now take one side and fold inwards to the center. Fold again from the opposite side.

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3. Now fold from the other two ends .

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4. Roll them out to a larger size .

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5. Heat the pan or tawa and fry the paratha without oil first. Then add ghee or oil and fry until crisp. 🙂

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Notes:

1. If you want to fry a larger batch , first fry them all without oil , then start frying on ghee or oil one by one . 🙂

2. If you want to make a triangle shape , you may check our Triangle stuffed paratha .

https://khadizaskitchen.com/2013/11/06/triangle-stuffed-egg-paratha/

3. You can make them ahead of time and store them in the deep chamber of your refrigerator just like frozen parathas . Just fry them without oil and let them completely cool down . TRhen wrap them with aluminium foil or cling film and store in the deep chamber. After taking them out from fridge , fry them on heated tawa without oil first until they got soft . Now add the oil or ghee and fry on medium heat until crispy . 🙂

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