Paratha with Keema Ghugni

Divide and Shape

• After resting, knead the dough gently for 30 seconds.
• Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.

Create the Layers (Triangle Fold)

• Take one dough ball and flatten it slightly. Dust it with dry atta.
• Roll it into a circle about 4-5 inches in diameter.
• Spread about 1/4 tsp of melted ghee evenly over the surface.
• Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
• Fold it in half again to form a triangle.
• Gently press the triangle and dust it with dry atta.

Roll the Paratha

• Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.

Cook the Paratha

• Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
• Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
• Spread about 1/2 tsp of ghee on the top surface and flip it again.
• Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
• Apply ghee to the other side, flip, and cook for another 20-30 seconds.
• Remove from the tawa and repeat the process for the remaining dough balls.

Serve

• Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Combine and Simmer

• Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
• Add the slit green chilies and mix everything gently.
• If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.

Garnish and Serve

• Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
• Let the Keema Ghugni rest, covered, for 5 minutes before serving.
• Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.