Ingredients

• 1 cup - maida
• 1 tsp - baking powder
• 1\4 tsp - salt
• A little warm water to knead
• Melted ghee for cooking parathas
• For Filling:
• 250 g - minced meat (kheema)
• 2 - onions (chopped)
• 2 - cloves garlic (crushed)
• 1 tsp - ginger (paste)
• 2 - tomatoes (pureed)
• 1/2 tsp - green chillies (chopped finely)
• 1/4 tsp - haldi powder
• 1/4 tsp - chilli powder1/2 tsp - garam masala
• Salt to taste
• 1 cup - peas
• 2 tbsp - ghee

How to Make Stuffed kheema matar paratha

• Sift together flour, baking powder and salt.
• Gradually add warm water and knead until the dough is smooth.
• Divide into 4 pieces and shape each into a small ball.
• Allow to rest for 15 minutes.
• Now flatten each ball and roll into a thin round. Apply melted ghee on it and fold twice.
• Roll out into triangles.
• Heat a tawa and cook parathas, using ghee on both sides.
• Place filling in the parathas, roll up, put in a serving dish and serve hot with tomato-coriander chutney.
• To make the filling:
• Heat the ghee and fry onions, ginger and garlic till brown.
• Add kheema and fry over high temperature for 5 minutes.
• Add chillies, tomato puree, haldi, chilli powder, garam masala and stir well.
• Cover and cook till the kheema is nearly cooked.
• Add a little water if required to soften the kheema. Add the peas and 1/2 cup water and salt to taste.
• Simmer on low flame till peas are tender and the ghee separates.
• Use to fill parathas.