Gluten-Free Keema Paratha (Minced Meat Flatbread)
A savory and flavorful minced meat-stuffed flatbread, made with gluten-free flour, offering a delicious and hearty Pakistani breakfast option.
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Ingredients
- about 450 g Ground meat (beef or lamb)
- 1.5 cups Gluten-free all-purpose flour blend
- 1 cup Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 Green chilies, finely chopped
- 1/4 cup Cilantro, chopped
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala
- to taste Salt
- as needed Oil or ghee
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1In an approximately 30 cm (30 cm) skillet, heat 1 tablespoon of oil or ghee over medium-high heat, approximately 175-190°C. Add the about 450 g of ground meat (beef or lamb) and cook for 8-10 minutes, breaking it apart with a spoon, until it is browned and reaches an internal temperature of 72°C; drain any excess fat from the skillet.
- 2Add the 1 cup of finely chopped onion and 1 tablespoon of ginger-garlic paste to the skillet with the cooked meat. Sauté over medium heat, approximately 325-350°F (160-175°C), for 5-7 minutes until the onion is softened and golden brown. Stir in the 2 finely chopped green chilies, 1/4 cup of chopped cilantro, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of salt, then cook for 3-5 minutes until fragrant. Remove the keema filling from the heat and let it cool for 15 minutes to make it easier to handle.
- 3In a large bowl, prepare a soft dough using the 1.5 cups of gluten-free all-purpose flour blend; knead the dough for 5 minutes until it is smooth and pliable. Divide the dough into 4 equal portions and roll each portion into a small, smooth ball.
- 4On a clean, dry surface, flatten one dough ball and roll it into an approximately 10 cm (10 cm) circle. Place 2-3 tablespoons of the cooled keema filling in the center, then bring the edges of the dough together over the filling and pinch firmly to seal. Gently flatten and roll the filled dough ball into a thin about 15 cm (15 cm) paratha, then repeat for the remaining 3 dough balls and filling.
- 5Heat a flat skillet or tawa over medium heat, approximately 175-190°C. Once hot, add one paratha to the skillet. Cook for 2-3 minutes per side, brushing each side with 1-2 teaspoons of oil or ghee as it cooks, until the paratha is golden brown and cooked through, with small puffed spots appearing on the surface. Repeat for the remaining parathas.
- 6Serve the Gluten-Free Keema Paratha hot with yogurt.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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