Keema Paratha (from Leftover Keema)

Ingredients

• Leftover dry keema: 1 bowl
• Whole wheat flour (atta): 1.5 cups
• Salt: a pinch
• Water: to knead
• Onion: 1 small, finely chopped
• Green chilli: 1, finely chopped
• Fresh coriander: 2 tbsp
• Ghee or oil: 2 tbsp

Method

1. 1
   Step 1

   Knead the flour and salt into a soft dough and rest, covered, for 10 minutes.

2. 2
   Step 2

   If the keema is saucy, cook it in a pan for 2-3 minutes until completely dry, then cool.

3. 3
   Step 3

   Mix the onion, chilli and coriander into the keema and divide into 4.

4. 4
   Step 4

   Make 4 dough balls, roll each to palm size, put keema in the centre and seal.

5. 5
   Step 5

   Dust with flour and gently roll out round.

6. 6
   Step 6

   Cook on a hot tawa on both sides, then add ghee and cook until golden. Serve with yogurt or raita.

Storage

Uncooked parathas freeze for 2 weeks; cooked ones keep 1 day in foil.