Words

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Friday, October 21, 2016

Name This Food! - Keema Paratha

Ladies and gents, you've had since April to figure this one out. I asked you what this was...


and you may know that it is a lovely thing called a Keema Paratha.

So what is a Keema Paratha, exactly?

Well, I'll tell you. Keema (sometimes Qeema or Kheema) is a traditional South Asian meat dish. Typically, it is a minced mutton curry (lamb or goat) with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs. Keema is also sometimes used as a filling for samosas or naan, or in this case, a paratha.

Parathas are flatbreads, originating from the Indian subcontinent. It is still quite prevalent in the whole Pakistan and north of India , where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Parathas are generally stuffed with various fillings such as mixed vegetables and/or meats, much like a pasty would be.

How do we make them?

Well, first, you need to make a nice Keema Curry, and there is a fabulous recipe here:   http://thismuslimgirlbakes.blogspot.co.uk/2012/10/lamb-mince-curry.html

Then, you need to make the parathas so that you can stuff them with the Keema mixture, and here's a recipe for that...

http://www.vegrecipesofindia.com/paratha-recipe-plain-paratha-recipe/

That's all very well, Jeff, but how do we stuff them?

Well, the key is to make your paratha dough, take two circles of dough, put the filling on one and then place the other circle of dough on top. Then seal the edges by either folding or pinching them and fry as the recipe says until golden brown. It's quite labour intensive but well worth it.

Anyhoo, what's the new Name This Food! food?

Name This Food!

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