Mouthwatering Pakistani Brunch: Aromatic Keema Paratha Tower with Chicken Sukkha
This mouthwatering brunch recipe combines a delicious Keema Paratha Tower with Chicken Sukkha for an aromatic and flavorful Pakistani meal. Perfect for special occasions or a gourmet dining experience at home, this authentic dish features flaky parathas layered with spiced meat and served alongside tangy chicken chunks in a rich tomato gravy.
Allergens
Wheat (Gluten)
Ingredients
- 1. 2 cups all
- purpose flour 2. 4 tbsp oil 3. 1 cup minced meat (beef or lamb) 4. 1 medium onion, finely chopped 5. 2 large tomatoes, pureed 6. 2 cloves garlic, minced 7. 1 inch ginger, grated 8. 1 tsp coriander powder 9. 1/2 tsp cumin powder 10. 1/4 tsp red chili powder 11. Salt to taste 12. Fresh coriander leaves, chopped for garnish
Instructions
- Prepare the dough by mixing flour and water in a bowl, then let it rest for an hour.
- Heat oil in a pan, add minced meat and cook until brown. Stir occasionally to break lumps.
- Add onions, garlic, and ginger. Cook until onions turn golden brown.
- Add pureed tomatoes, coriander powder, cumin powder, red chili powder, and salt. Simmer for 10 minutes or until the gravy thickens.
- Remove from heat and garnish with fresh coriander leaves.
- Divide the dough into equal portions and roll out each portion into a thin circle to make parathas.
- Cook the parathas on a tawa or griddle until golden brown spots appear on both sides.
- Assemble the parathas with the meat mixture in between two layers of parathas, creating a tower like structure.
- Serve hot with Chicken Sukkha and enjoy your mouthwatering Pakistani brunch!
Chef’s Insight
The key to perfect Keema Parathas is ensuring the right balance of spices and using a flaky dough for soft, layered parathas.
Notes
The Keema Paratha Tower recipe can be customized with different types of meat or vegetables based on personal preference.