Ground Beef stuffed and folded Parathas or Flat-bread

Paratha or flat bread stuffed with browned ground beef with a hint of saffron, which made it aromatic and delish…

If you are planning to make this, make as many as you can, because you can’t stop with just two or three and the leftovers taste even more delicious.

I am a lazy bum when it comes to making homemade parathas, I always rush to the nearby Indian store if I get the craving for parathas. The only¬†two things I have to do with store bought parathas are cut open the bag and microwave or heat it on a tawa. That means, I don’t have to go through the long process or should I call the longest process of making the parathas from scratch. First major step is making the dough, which also includes messing up my counter top with wheat flour and sticky dough. Next part would be rolling the dough, I have to roll and roll till I almost faint. It doesn’t end with this, the final part would be frying the parathas, I have to stand in front of the hot stove until I fry all the parathas, this some times result in burning my hands while trying to hurry up. Finally, when fried parathas are stacked up on the platter, I will be seen as a one huge mess. A huge phew!

However, last weekend I had an emergency paratha craving. First thought I had was to get the store bought ones. Second thought was, too lazy to dress up and drive to the store. Third thought was to kill the craving. Fourth thought was to make homemade paratha from scratch. Guess what? I went with the fourth thought; yay, yay. Once I started making the dough, I got in to the paratha groove. I stuffed the parathas with browned ground beef and added saffron to make it even more aromatic. Store bought parathas might taste good, but homemade parathas are the best and healthy. Obviously, there was a huge mess in my kitchen after the successful paratha making. And guess who volunteered to clean up the mess? My Man, of course after devouring the parathas and he had no other choice ūüėČ

Ground beef saffron stuffed and folded Parathas

Ingredients:

For making the dough:

  • Wheat flour or Atta- 3 cups
  • Warm water- 1 1/2 cups
  • Salt- 1/4 tsp
  • Oil- ¬†1 tbsp

Preparation

Step 1: Making the dough

  • In a large bowl add warm water, salt ¬†and add wheat flour slowly and mixing it with the end of a wooden spoon.

  • Combine everything well and transfer the dough on a flat platter or wooden cutting board.
  • Using your hands, knead the dough thoroughly for about 5 minutes until soft and smooth.
  • Knead the dough into a round shape and pour oil on top, combine it one more time.

  • Keep aside for 10 minutes.
  • To prevent the dough from drying out, cover the dough with wet paper towel or clean wet kitchen towel.

Step 2: Making the ground beef saffron stuffing:

Ingredients:

  • Ground beef- 1 lb or 1/2 Kg
  • Onion, minced- 1
  • Cumin seeds- 1 tsp
  • Chili powder- 1 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Saffron, soaked in water- a pinch (optional)
  • Cilantro, chopped- 1 handful
  • Salt- to taste
  • Oil-¬†1 1/2 tbsp

Preparation:

  • Heat a non-stick pan over medium heat, add oil, add cumin seeds and saute till it gets aromatic.
  • Add minced onion along with salt to the oil and saute till tender.

  • Add ground beef to the onions and break the beef without lumps using a wooden spoon.

  • Let the beef cook well and turn brown.
  • When the ground beef starts to brown, add chili powder, fennel powder, coriander powder, garam masala and saute for few minutes.

  • Finally add saffron soaked in water to the browned beef and mix well.
  • Add cilantro, remove from the flame and let cool down.

Step 3: Rolling the parathas and stuffing it

Ingredients:

  • Kneaded wheat dough
  • Wheat flour for dusting the dough
  • Browned ground beef saffron for stuffing the parathas

Method:

  • Make large balls out of the kneaded wheat dough and keep aside.
  • Place the ball on the rolling mat or a board dusted with wheat flour.

  • Roll the dough into a round shape using the rolling pin.

  • Place 1 to 2 tbsp of beef stuffing on to the middle of the round dough.

  • Fold ¬†the two ends of the dough with the stuffing on the middle and press the dough to stick it.
  • Now, fold the other two ends and press the dough on the top to seal it.

  • Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.

  • Repeat this and roll the rest of the dough and stuff it.

Step 4: Cooking the Beef stuffed parathas:

Ingredients:

  • Ghee- enough for spreading the parathas while frying it

Method:

  • Heat a tawa or non-stick skillet over medium heat, spread the pan with little ghee and place the rolled dough on it and let it turn golden.

  • Flip it to the other side, spread little ghee, using a spatula press the paratha, it would puff up slightly.
  • Cook on both sides until it turns golden brown, adding ghee according to your needs.

Parathas without the stuffing.


  • Follow the same method for making the dough.
  • After rolling the dough ball into a round shape, fold the two sides of the round dough.

  • Now, fold the ends as well and press on top to seal it.

  • Dust the folded dough with wheat flour and roll into a square shape, roll side wise first and then up and down to make the square shape.

  • Cook¬†it on the tawa by spreading ghee on it.

Serving:

  • Serve the beef stuffed and folded parathas with Raita or your choice of sides.
  • Plain parathas can be served with chicken curry, lamb curry or vegetable korma.

Tips:

  • For healthy parathas, avoid using ghee or use very little.
  • You could even make this without folding it, just roll the dough into a round shape and cook it, this will give you Chapatis.
  • Leftovers can be refrigerated. Heat it in the microwave or on stove top before having it.
  • Rolled dough without the stuffing can be stored in the refrigerator for a week. While storing this in an air tight container, dust wheat flour in between each rolled dough, this will prevent the dough from sticking together.

Ground Beef stuffed and folded Parathas or Flat-bread
Author: 
 
Ingredients
For making the dough
  • Wheat flour or Atta- 3 cups
  • Warm water- 1½ cups
  • Salt- ¼ tsp
  • Vegetable oil- 1 tbsp
For Making the ground beef saffron stuffing
  • Ground beef- 1 lb or ½ kg
  • Onion, minced- 1
  • Cumin seeds- 1 tsp
  • Chili powder- 1 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- ½ tsp
  • Garam masala- ½ tsp
  • Saffron, soaked in water- a pinch (optional)
  • Cilantro, chopped- 1 handful
  • Salt- to taste
  • Oil- 1½ tbsp
Instructions
Step 1: Making the dough
  1. In a large bowl add warm water, salt and add wheat flour slowly and mixing it with the end of a wooden spoon.
  2. Combine everything well and transfer the dough on a flat platter or wooden cutting board.
  3. Using your hands, knead the dough thoroughly for about 5 minutes until soft and smooth.
  4. Knead the dough into a round shape and pour oil on top, combine it one more time.
  5. Keep aside for 10 minutes.
  6. To prevent the dough from drying out, cover the dough with wet paper towel or clean wet kitchen towel.
Step 2: Making the ground beef saffron stuffing
  1. Heat a non-stick pan over medium heat, add oil, add cumin seeds and saute till it gets aromatic.
  2. Add minced onion along with salt to the oil and saute till tender.
  3. Add ground beef to the onions and break the beef without lumps using a wooden spoon.
  4. Let the beef cook well and turn brown.
  5. When the ground beef starts to brown, add chili powder, fennel powder, coriander powder, garam masala and saute for a few minutes.
  6. Finally add saffron soaked in water to the browned beef and mix well. Adding saffron is optional.
  7. Add cilantro, remove from the flame and let cool down.
Step 3: Rolling the parathas and stuffing it
  1. Kneaded wheat dough
  2. Wheat flour for dusting the dough
  3. Browned ground beef saffron for stuffing the parathas
Method
  1. Make large balls out of the kneaded wheat dough and keep aside.
  2. Place the ball on the rolling mat or a board dusted with wheat flour.
  3. Roll the dough into a round shape using the rolling pin.
  4. Place 1 to 2 tbsp of beef stuffing on to the middle of the round dough.
  5. Fold the two ends of the dough with the stuffing on the middle and press the dough to stick it.
  6. Now, fold the other two ends and press the dough on the top to seal it.
  7. Flour the stuffed, wrapped dough and roll it into a square shape, roll it up and down first and then sidewise.
  8. Repeat this and roll the rest of the dough and stuff it.
Step 4: Cooking the Beef stuffed parathas
  1. Ghee- enough for spreading the parathas while frying it
Method
  1. Heat a tawa or non-stick skillet over medium heat, spread the pan with little ghee and place the rolled dough on it, let it turn golden.
  2. Flip it to the other side, spread little ghee and using a spatula press the paratha, it would puff up slightly.
  3. Cook on both sides until it turns golden brown, adding ghee according to your needs.
Parathas without the stuffing
  1. Follow the same method for making the dough.
  2. After rolling the dough ball into a round shape, fold the two sides of the round dough.
  3. Now, fold the ends as well and press on top to seal it.
  4. Dust the folded dough with wheat flour and roll into a square shape, roll side wise first and then up and down to make the square shape.
  5. Cook it on the tawa by spreading ghee on it.
Step 5:Serving
  1. Serve the beef stuffed and folded parathas with Raita or your choice of sides.
  2. Plain parathas can be served with chicken curry, lamb curry or vegetable korma.
Notes
For healthy parathas, avoid using ghee or use very little.
You could even make this without folding it, just roll the dough into a round shape and fry this, this will give you Chapatis.
Leftovers can be refrigerated. Heat it in the microwave or on stove top before having it.
Rolled dough without the stuffing can be stored in the refrigerator for a week. While storing this in an air tight container, dust wheat flour in between each rolled dough, this will prevent the dough from sticking together.

 

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