MAIZE FLOUR KEEMA PARANTHA
Hello, and welcome to my cooking corner again. In India, from time immemorial, there has been a tradition of eating thick rotis apart from our regular chapatis made from wheat flour. In the region of Gujarat, we see that people eat rotis made from flours like bajra called as ‘Bhakri’ while in Punjab people eat maize flour rotis called ‘Makke di roti’ which is best teamed with Sarson ka Saag. In Bihar, people eat rice flour rotis. So it has been a continuous tradition to thrive on hand made rotis all over India as they are tastier and healthier too. I too personally like to eat one of these rotis once in a day. And so today I am going to share a recipe of maize flour paranthas mixed with a spicy keema batter which is really a great breakfast or brunch idea you can try anytime. It is handy to make too and super fun to taste. So let’s start with the making—
Ingredients:-For the maize flour paranthas-
- Maize Flour-400 gms
- Onions-2
- Green Chillies-2
- Salt-According to taste
- Water-According to use
For the keema batter–
- Chicken Keema-250 gms
- Onion-11/2
- Green Chillies-2
- Ginger-Garlic Paste-1 tsp
- Tomato Puree-1 tbsp
- Turmeric Powder-1/2 tsp
- Red Chilly Powder-1/2 tsp
- Chicken Masala-1 tsp
- Garam Masala-1 tsp
- Dried Mint-1 tsp
- Red Chilly Flakes-1/2 tsp
- Olive Oil- For shallow frying
- Salt-According to taste
STEPS
Step 1
To make the dough, take a bowl, add the flour, chopped onions, green chilies, salt and keep aside.
Step 2
To make the keema batter, take a pan and add the olive oil. Now add the chopped onions,green chillies and saute for half a minute. Next,add the ginger-garlic paste. Fry it. Now add in the tomato puree and the spices, turmeric powder, red chilly powder, chicken masala,garam masala, dried mint, chilly flakes, salt and saute it for five minutes.
Step 3
Now add the chicken keema. Fry it for four minutes and add little water to cook it. When the keema is cooked saute it again on high flame till done. Let it cool.
Step 4
Now mix in the keema batter in the maize flour with water to get a pliable dough. Now take small portions of the dough and using a rolling pin make mini paranthas from it.
Step 5
Shallow fry the paranthas till crisp and crunchy.
Our Maize Flour Keema Paranthas are done. Serve it with fresh homemade curd.
Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!
Now we will make the potato filling. For that,take a pan,add 2 tbsp of oil. Add chopped onions, green chilies and fry for half a minute. Now add salt, red chilly flakes,kasuri methi,garam masala, chat masala, chopped coriander and add the grated boiled potatoes along with the blanched veggies. Now mix everything well. Check for salt and seasonings and let it cool. Next, make the patties out of this batter.
When the consistency of the pickle becomes thick and sticky, add the roasted cumin powder and the chilly flakes. Turn the gas off.
To make the aloo bhaji, boil the potatoes. Chop them. Now take a pan and add the tempering ingredients in it. Next add the turmeric powder, coriander powder, red chilly powder, tomato puree, salt and fry for half a minute. Next, add in the cut potatoes. Saute it for a minute and then add water for the gravy. You can add some coconut milk also but it is optional. Let it simmer for a while. Garnish with some fresh lemon juice.
After it boils for five minutes, add in the coconut milk and simmer for two-four minutes.
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