The paratha is a good lunch for the kids or a snack on the go. On the coast in East Africa kheema paratha is a street food served in the evening.. It was fun watching the vendors make them in front of you. They do it by pulling the dough and breaking a couple of eggs on the kheema. We always had it as a light dinner. There were vendors selling khawa (black coffee) nearby too.
I have used chicken kheema today. You can use either beef, chicken or lamb.
- 2 lbs lean ground beef
- 1/4 cup water
- 1 tsp salt
- 4 tsp green masala
- 1-1/2 tsp freshly ground cumin
- 1 tsp freshly ground pepper
- 2 large onions finely chopped
- 1 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint
- 1/2 tsp garam masala
- 4 eggs
- 12 pastry sheets
Paste to seal
- 3 tbsp white flour
- 2 tbsp water
- Cook meat on medium heat with 1/4 cup water. Stir and break the meat until the meat changes color.
- Add all the spices and cook till meat is dry and cooked.
- When mixture is cool add garam masala, chopped onions, cilantro and mint.
- Mix white flour and water to make a paste.
- Take the pastry (see separate recipe to prepare pastry), put 2 tablespoon of meat mixture in the centre.
- Pour 2 tbsp beaten egg on top and seal. Pick up the corners of the opposite side Apply a little paste on one corner and seal. Apply paste to the side and bring in the other sides. You should have a square.
- Cook on frying pan on medium heat turn over, brush with oil and cook on both sides.
- Serve with a salad and riata.