Awesome way of making use of left over keema from previous night to make delicious parathas for your tiffin box.
Dough (4 parathas)
2 cups whole wheat flour
1 tsp ghee
Salt to taste
Chicken keema (follow the link for recipe)
Oil/ghee for frying
For dough, mix all dry ingredients and knead the dough with water, ghee. Make soft dough and cover with moist muslin cloth and keep aside for 30 minutes.
Make balls from dough and make keema balls twice the size of dough balls.
Make yummy parathas!
Tips for soft parathas
– Always fry paratha with ghee if you wish to retain their softness when carrying in lunch box.
– Wrapping in aluminium foil helps keep parathas soft , specially in air conditioned environment. It will not keep them hot but definitely soft.
– Apply oil/ghee only after paratha has started to turn a little brown on both sides.
– If you wish to use extra stuffing without the hassle of stuffing spilling out of paratha, you can make two small balls,roll each one into thick enough rounds and put stuffing in between both. Seal the ends of the both rounds. Do not use lot of pressure while rolling.
If you have more tips/feedback, would love to hear from you.
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