Preshana's Kheema Paratha

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trh-preshanas-kheema-paratha
Dough
2 cups self raising flour
1 cup plain yoghurt

1Tbsp oil
salt to taste
Place the dough ingredients in a bowl.Knead to a “softish” dough, cover and leave to rest for about 15-20 minutes
Lamb mince filling
250g mince
1 medium onion finely chopped( set 2 tbspns aside)
4 cloves garlic crushed
1 inch piece ginger crushed
1/4 tsp tumeric
1/2 tsp paprika
1/2 tsp garam masala
1 tsp coriander powder
salt
1 sprig mint finely chopped
2 stems fresh coriander finely chopped
1 spring onion finely chopped
Heat 1 tbsp oil add onion, garlic and ginger, sauté for a few minutes.
Add the mince, spices and salt cook on low for about 20-25 minutes,stirring occasionally.
Add a tablespoon of water at a time to prevent mince from catching.
When the mince has completely dried out and cooked turn the cooker off and add the 2 tbsps onion, mint, coriander and spring onion, mix and cover until cool
Divide the dough into balls, flatten and cup into your palm add 1 heaped tablespoon filling and pull the edges of the dough to the centre and pinch to seal.
Flatten and roll.
Cook on a griddle pan or thawa as you would roti
Prepared, tried and tested by: Preshana Singh‎

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