A hearty North Indian flatbread, generously stuffed with a spiced minced meat filling. Pan-fried to golden perfection, it's a delicious and satisfying meal on its own, perfect with a side of pickles and chutney.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Keema Paratha, Boondi Raita and Mango Pickle
Melt-in-mouth Keema Paratha with creamy raita - a protein-packed, soul-satisfying comfort food.
This marwari dish is perfect for breakfast or dinner. With 634.91 calories and 24.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped)
1 tbsp Lemon Juice
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2
Cook the Keema Filling
Heat 2 tbsp of ghee in a pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for a few seconds.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and chopped green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the minced mutton (keema). Increase the heat to high and sauté for 5-7 minutes, breaking up any lumps with your spatula, until the meat changes color from pink to brown.
Reduce the heat to medium. Add the turmeric powder, red chili powder, coriander powder, garam masala, and 0.75 tsp salt. Mix everything thoroughly.
Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The final mixture must be completely dry.
Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the filling to a plate and spread it out to cool down completely.
3
Assemble and Roll the Parathas
Once the dough has rested and the filling is cool, knead the dough again for a minute.
Divide the dough and the keema filling into 8 equal portions. Roll each portion into a smooth ball.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc. Create a small depression in the center.
Place one portion of the keema filling in the center. Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top to close it securely and remove any excess dough.
Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta and roll it out gently into a 6-7 inch circle. Apply even pressure to avoid tearing.
4
Cook the Parathas
Heat a tawa (griddle) over medium heat. Once hot, place the rolled paratha on it.
Cook for about 1-2 minutes on the first side, until you see small bubbles appearing on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked side.
Flip it again after another minute. Apply ghee to the other side as well.
Press gently with a spatula and cook, flipping a couple of times, for 2-3 minutes until both sides are golden brown with crispy spots.
Repeat the process for all the remaining parathas.
Serve hot.
4
Serving size: 1 serving
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
