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Kheema Parantha



Kheema Parantha is a very delicious north Indian meal. It is tasty as well as very nutritious. It can be made with left out kheema masala or you can prepare it freshly. Fry ginger, garlic paste and red chili powder over medium heat for 30 to 40 seconds. Add the green chilies and tomatoes and fry till the oil separates. Add the mince meat and cook till dry. Add the salt and coriander leaves and mix well.
Now using water, a little at a time, knead the whole-wheat flour into smooth, medium-soft dough and keep aside for an hour. Now make a small ball of the dough. Roll out each ball onto a lightly floured surface until 4" in diameter. Place a portion of the filling in the middle. Fold and pinch off the excess dough to seal off the edges. Then flatten and roll out till approximately 8" in diameter. Place the parantha on a heated pan and cook for one minute. Turn over and cook the other side for another minute. Brush oil on both sides until both sides are lightly toasted and golden brown. Serve it hot with any pickle or chutney.
 
 
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