Keema paratha flaky bread with spicy meat filling (recipe)
| Keema paratha flaky bread with spicy meat filling (recipe) | |
|---|---|
| Name | Keema paratha (flaky bread with spicy meat filling) |
| Ingredients | Whole wheat flour • Water • Ground beef • Onion • Green chili peppers • Ground cumin • Garlic • All-purpose flour • Fresh lemon juice • Salt • Fresh coriander |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 194.5 |
| Fat | 16.9 |
| Protein | 8.2 |
| Carbohydrate | 2.5 |
| Fiber | 0.3 |
| Net carbohydrates | 2.2 |
| Sugar | 0.8 |
| Saturated fat | 3.2 |
| Cholesterol (mg) | 28.6 |
| Sodium | 29.6 |
| Yield | 8 rounds |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Keema paratha flaky bread with spicy meat filling (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Keema paratha flaky bread with spicy meat filling (recipe) details
Recipe instructions
- Place flour in large bowl.
- Add 1/3 cup of the water all at once; work it into the flour, using your hand.
- Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
- Gather dough into a ball; place on lightly floured work surface.
- Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
- Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
- (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out. While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
- Reduce heat to medium-high; add ground beef.
- Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes. Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
- Stir in flour, lemon juice, and optional salt and coriander until well combined.
- Remove from heat; let cool completely.
- (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using. When filling is cool divide into 8 equal portions.
- Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
- Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
- Place one portion of filling in center of round.
- Bring edges of dough up over filling to enclose it completely; pinch to seal.
- Press lightly but firmly to flatten into patty.
- Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
- Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
- Keep covered with plastic wrap.
- Heat dry heavy medium skillet over high heat for 3 minutes.
- Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
- Turn over; cook until second side is spotted with brown, about 1 minute.
- Brush surface or paratha with oil.
- Turn; brush second side with oil.
- Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
-
Serve immediately.
Food tags
Breads, Grains, Meat, Asian, Indian, Lactose Free, Free Of..., Weeknight, Brunch,
Keema paratha flaky bread with spicy meat filling (recipe) details
Time:
Prep Time in Hours and Mins:1H10M
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Contributors: Prab R. Tumpati, MD
