Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, keema paratha 😍. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
In this video we will see how to make keema paratha. Chicken Keema Paratha is an easy and delicious recipe that is quite easy to make and can be an easy fix. Learn how to make Keema Paratha at home with chef Varun Inamdar only on Get Curried. Keema paratha is an authentic Indian bread stuffed with minced meat.
Keema paratha 😍 is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Keema paratha 😍 is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have keema paratha 😍 using 3 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Keema paratha 😍:
- Take Roti k 2 pery
- Make ready Bacha hua keema (yan koi b salan)
- Make ready Oil / ghee (as required)
The flatbread only requires few basic ingredients and most Paratha is a type of flatbread that's originally from India. It's an unleavened type of flatbread which. Boil enough water and soak the soya. Keema paratha is popular unleavened flat bread stuffed with flavored minced meat.
Instructions to make Keema paratha 😍:
- Phly roti k 2 pery bna lain.
- Ab roti ko bel k keema ka masala dhal k phela dain. Or dusri roti bel k cover kar dain.
- Sukhy aty main dip kar k. Phir se roti bel lain. Or tawa pe dhal k pakka lain dono taraf se. Oil laga lain yan ghee. Golden brow kar lain.paratha ready
Boil enough water and soak the soya. Keema paratha is popular unleavened flat bread stuffed with flavored minced meat. Keema Paratha is one of the delicious foods eaten in the Afghanistan and other Asian subcontinent countries. Keema paratha is an authentic Indian bread stuffed with minced meat. This dish is originally taken from the royal Mughlai cuisine.
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