Kheema paratha from The Bread Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yemenite green sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 11, 2019

    I really love the flavors of the kheema/meat filling in this recipe - intensely flavorful with wonderful spices. I've since made the filling without the paratha just so that I can eat it with rice - yum! It's an easy dish to make. The paratha part, on the other hand, I need to work on more. While the filled paratha were definitely tasty and fun to eat, mine had a few issues. Edges were a bit chewy and undercooked tasting, probably because I made them too thick in spots. Getting good contact between the paratha and the cooking pan for full cooking was a bit challenging - next time I'll break up the kheema meat lumps very finely so the paratha has a smoother surface. I'll maybe also try cooking them in a wok on a gas burner (I read traditional paratha pans are concave...). Also, my paratha weren't particularly flaky - I think my ghee might have been too liquid to form good layers. I found some tips for making paratha on the Serious Eats website - should be useful for next time!

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