Kheema Paratha

So, after I made the kheema fry and made it into samosas, I has some left-over kheema fry. So I decided to make Kheema parathas, which I have been thinking of making fr a long time.
             Some time ago there used to be an Arabic teacher in our local mosque used to live all by himself. He once gave me about 2 lbs of ground chicken and asked me to make a whole batch of these stuffed paraths for him. So that he can heat and eat later. Man...it took me 4 hrs and I did make so many for him and in the process. had no time to make dinner for my own family. We ate out.
                Anyway, long story short I have been thinking of making these parathas since then and now came the chance. And YES, they were super delicious. Me and my kids just gobbled them up.

Kheema Paratha (Meat stuffed Indian bread)

Kheema Paratha

Ingredients:

1. 1 cup Kheema fry
2. 1/2 cup boiled, peeled and mashed potato
3. 1 teaspoon salt divided
4. Oil for frying parathas+1 teaspoons 
5. 11/2 cup wheat flour
6. water for making dough

Mix the ground meat fry, with 1/2 teaspoon salt and mashed potato and may be some finely chopped cilantro and 1/2 teaspoon finely chopped ginger if desired. And set aside.

Mix the wheat flour with salt and enough water to make into dough. Rub a little oil in your palm and roll the ball of dough so that oil is applied all over it. Set aside for 20 minutes. 

Divide the dough into 6 parts and the filling into 6 parts. Roll each part into 4 inch disk, add filling and make it into a ball again. set aside until you finish the rest.

Heat a griddle and roll one of the stuffed balls into 6 inch disks. Fry on each side until it turns golden brown with dark spots here and there. Enjoy as is or with ginger pickle 

Ajwain Aloo Paratha aur Sarson ka Saag

Makai ki roti aur Sarson ka Saag is one of the most famous combinations of Punjabi cuisine. What it is is, curry with mustard greens and Indian bread with corn flour. Making Roti or Indian bread with corn flour which is basically corn tortilla is very difficult. You have to have the right wetness in the dough else it will just crumble. And I was never ever successful in making it. But Sarson ka saag is one of my favorite recipes and I make it often
        So today I made this amazing curry and I made Ajwain Aloo Paratha or Indian bread stuffed with potatoes and sprinkled with carom seeds. It is just amazing and you would have to try it to believe it.

Ajwain Aloo Paratha (Carom seed flavored Indian bread stuffed with Potato)

Aloo stuffing

Ingredients:

1. 2 medium potatoes boiled and peeled
2. 1/2 teaspoon +1 teaspoon salt
3. 1/2 teaspoon red chilly powder (optional)
4. 1 tablespoon peas (optional)
5. 1 tablespoon finely chopped cilantro
6. 3 cups wheat flour
7. 1 teaspoon Ajwain
8. 1 tablespoon fresh squeezed lemon juice
9. Oil for frying the roti

Mix the boiled potatoes with 1/2 tsp salt, red chilly powder, peas if using, cilantro and set aside.

Mix the salt and ajwain in the flour and make a dough with about 11/2 cup water. Apply a little oil to you palm and roll the dough so that the oil gets applied to the dough. Cover and set aside for 20-30 minutes. 

Divide the dough into 6-8 parts. Divide the potato stuffing into the same number of parts.

Put some flour on a clean surface and roll the dough about 4 inches wide. Add the stuffing and make it into a dumpling. Roll again into about 8 inches wide. Heat a griddle and add the roti to the griddle. Turn after 11/2-2 minutes. Drizzle ghee (clarified butter) or oil and turn again. Do so until dark marks start appearing on the roti. Serve hot

Sarson ka Saag (Mustard and spinach curry)

Aloo paratha, Sarson ka saag

Ingredients:

1. 1 bunch or about 2-3 cups mustard greens
2. 1 cup spinach
3. 1/2 teaspoon turmeric
4. 1/2 teaspoon each of salt, chilly powder
5. 1 green chilly sliced
6. 1 tablespoon paneer crumbled or about 2 table spoons milk
7. 1 tablespoon oil
8. 1/2 teaspoon each of cumin, mustard seeds, urad dal
9. 2 dried red chillies
10. few curry leaves

In a pressure cooker cook the spinach and mustard greens with turmeric and 1/4 cup water for 2-3 whistles. Let it cool and grind to a fine paste.

In a pan heat the oil and fry the cumin, mustard seeds, urad dal, dried red chillies and curry leaves. Add a chopped garlic for more flavor. Add the rest of the ingredients and simmer for 10 minutes. Serve