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Healthy Multigrain Keema stuffed Mughlai paratha

Here's a recipe for Healthy Multigrain Keema-stuffed Mughlai paratha:


For the dough:

- 1/2 cup whole wheat flour

- 1/4 cup oats flour

- 1/4 cup millet flour (bajra)

- 1/4 cup gram flour (besan)

- 1/4 cup finely chopped spinach leaves

- 1/4 cup grated carrot

- 1/4 cup grated zucchini

- 1/4 cup yogurt (curd)

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- Salt to taste

- Water as needed

- 1 teaspoon oil (for brushing)

For the keema stuffing:

- 200 grams lean minced chicken or turkey (you can also use mutton or any other meat of your choice)

- 1 small onion, finely chopped

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1 tablespoon oil

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)


For the dough:

1. In a mixing bowl, combine all the flours together - whole wheat flour, oats flour, millet flour, and gram flour.

2. Add chopped spinach leaves, grated carrot, and grated zucchini to the bowl. Mix them well with the flours.

3. Add yogurt (curd), cumin seeds, turmeric powder, red chili powder, and salt to the mixture. Mix everything thoroughly.

4. Gradually add water and knead the dough until it becomes smooth and pliable. The amount of water needed may vary, so add it little by little.

5. Cover the dough and let it rest for about 15-20 minutes.

For the keema stuffing:

1. Heat oil in a pan and add chopped onions. Saute until they turn translucent.

2. Add ginger-garlic paste and cook for a minute until the raw smell disappears.

3. Add minced chicken (or your choice of meat) and cook until it's browned and cooked through.

4. Add turmeric powder, cumin powder, garam masala, and salt. Mix well and cook for another couple of minutes.

5. Turn off the heat and let the keema stuffing cool down.

Assembling and cooking the parathas:

1. Take a lemon-sized ball of the dough and roll it into a small disc using a rolling pin. Place a spoonful of the cooled keema stuffing in the center.

2. Gather the edges of the dough disc towards the center, sealing the keema inside.

3. Gently roll out the stuffed dough ball into a flat paratha, dusting with a little flour if needed.

4. Heat a non-stick pan or tawa over medium heat and place the rolled paratha on it.

5. Cook on both sides until golden brown spots appear, brushing a little oil on each side while cooking.

6. Remove the paratha from the pan and repeat the process for the remaining dough balls.

Garnish the Keema-stuffed Muglali parathas with fresh coriander leaves and serve them hot with yogurt, pickle, or any chutney of your choice.

Enjoy your healthy and flavorful Keema-stuffed Muglali parathas!



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