Keema Ke Paratha

Name: Keema Ke Paratha
Yield: makes 8 to 12 stuffed flatbreads, enough for 4 to 6
Ingredients: 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour, plus 1 tablespoon for the filling and more for rolling out the dough; 1 teaspoon salt, plus more to taste; 2 tablespoons corn, grapeseed, or other neutral oil, plus more for brushing the breads; 1 pound ground lamb or beef; 1/2 cup finely chopped red onion; 1 small hot fresh green chile, minced; 1 teaspoon minced garlic; 1/2 teaspoon cayenne; 1/2 teaspoon fennel seeds; 1/2 teaspoon ajwain (page 560), dried thyme, or ground cumin; 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon garam masala (page 594); Juice of 1/2 lime; Melted butter, optional

December 14, 2011

When they’re hot from the pan, it’s hard not to fill up on paratha alone, though they’re usually served in the context of a larger Indian meal. I learned this spicy, delicious lamb filling from Suvir Saran, an Indian chef and friend who lives and works in New York and whose book, written with Stephanie Lyness—Indian Home Cooking: A Fresh Introduction to Indian Food—is one of the best on the topic written for the American audience.

Recipe notes

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