Kachay Keemae Kay Parathay

Ingredients

Mince meat 1/2kg

Ginger garlic paste 1tbsp

Onions 1

Red chili powder 1tbsp

Crushed red chili 1-1/2tbsp

All spice 1tsp

Crushed cumin 2tsp

Pomegranate seeds 2-3tsp

Salt 1tsp

Chopped spring onions 125g

Chopped coriander leaves ½ bunch

Chopped mint leaves ½ bunch

Lemon 3-4

Yogurt 1/2cup

Ghee for frying

For the dough

White flour 1/2kg

Oil 2tbsp

Salt 1/2tsp

Lukewarm water as required

For the raita

Yogurt 1 cup

Chopped garlic 1tsp

Dry mint leaves 1/2tsp

White cumin seeds 1/2tsp

Salt 1/2tsp

Method:-

In a bowl mix together the mince meat with 1tbsp ginger garlic paste,1 finely chopped onion,1tbsp red chili powder, 1-1/2tbsp crushed red chili,1tsp all spice powder,2tsp crushed cumin seeds, 2-3tsp pomegranate seeds, 1tsp salt,125g chopped spring onions,6-8 green chilies,1/2 bunch chopped coriander, ½ bunch chopped mint leaves, the juice of 3-4 lemons and ½ cup yogurt.

Allow the mince to marinate for 2 hours.

For the dough:

In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. 

Knead in 2tbsp of oil to form a soft dough.

Divide the mince meat mixture into equal portions.

Roll egg sized balls from the dough mixture, then flatten into discs using a rolling pinPlace a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.

Carefully flatten the stuffed dough balls slightly using your hands or a rolling pin.

Heat a griddle pan or tawa over a low heat. 

Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden-brown on both sides.

To prepare the raita:

Beat the yogurt and mix in 1tsp crushed garlic cloves, 1/2tsp dry mint leaves,1/2tsp whit cumin seeds and 1/2tsp salt.

Serve the delicious parathas with the raita.

Kachay Keemae Kay Parathay by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.