STUFFED KEEMA MATAR PARANTHA

INGREDIENTS
1 cup maida
1 tsp baking powder
1/4 tsp salt
a little warm water to knead
melted ghee for applying inside
and cooking paranthas

For filling
250 gm minced meat(keema)
2 onions (chopped)
2 cloves garlic(crushed)
1 tsp ginger(paste)
2 tomatoes(pureed)
1/2 tsp green chillies(chopped finely)
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/2 tsp garam masala
salt to taste
2 tbsp ghee

To make filling
Heat the ghee and fry onions,ginger and garlic till golden.
Add keema and fry over high temperature for 5 minutes.
Add chillies tomato puree, turmeric powder, chilli powder,garam masala and stir well.
Cover and cook till the keema is nearly cooked.
Add a little water if required to soften the keema.
Add salt.Simmer on low flame till keema is soften and the ghee seperates.


METHOD
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 smooth 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 paranthas, using ghee onboth sides.
Place filling in the paranthas, roll up, put in a serving dish and serve hot with tomato-corriander
chutney.