Aloo Keema Paratha by Zubaida Tariq

Ingredients:

• Boiled potatoes 3
• Mince 1/2 kg
• Red chili flakes 1 tbsp
• Crushed black pepper 1 tbsp
• Lemons 2
• Turmeric 1 tsp
• Roasted cumin powder 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Chopped green chilies 40
  
• Chopped green coriander 1 bunch

For Paratha:

• Flour 2 cups
• Salt to taste
• White flour 2 tbsp
• Water 2 tbsp
  

Method:

1. Strain flour in bowl and knead with lukewarm water. Remember it, knead it medium. Now leave it for a while.
2. Put mince, ginger garlic paste, salt and turmeric in karahi pan and cook without water.
3. When water dries, put roasted cumin powder, crushed black pepper, red chili flakes, chopped green chilies, chopped green coriander, lemon juice and boiled mashed potatoes and mix it.
4. Now make one one portions, roll like roti and spread aloo keema in center. Spread some wet flour on edges. Then roll second roti, keep on top and press edges. Paratha is ready.
5. Now heat tawa, toast parathay roti and put oil or ghee with wooden spoon. When golden brown, remove it. Ready all parathay like this.
6. In end, serve with green chili chutney, red chili chutney and methi chutney.