Kheema Paratha

Ingredients
2 cups Paratha dough
½ cup All purpose flour to dust
Oil for basting


For the filling
1 lb. Ground lamb/ Beef
2 meduim Tomatoes finely chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 Green chili finely grated
2 Tablespoons Coriander leaves finely chopped
1 teaspoon Red chili powder
1 teaspoon Salt
3 Tablespoons Oil


Method
Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for 30 - 40 seconds.
Add the green chili and tomatoes and fry till the oil separates. Now add the ground meat and cook till dry.
Add the salt and coriander leaves and mix well.


To make the paratha:
Divide the dough into 6 equal portioned balls. Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).


Place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter. This is a very delicate process. Use the rolling flour abundantly so that the dough or the mixture does not stick to your rolling pin.


Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked sruface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.


Remove and serve hot with yogurt.