MKATE KEEMA (CHAPATTI WITH MINCE STUFFING)

MKATE KEEMA

(CHAPATTI WITH MINCE STUFFING)

Preparing  this is quite time consuming but well worth the effort. 

INGREDIENTS FOR 5 CHAPATTIS

FOR FILLING:
1/2 Kilo Ground Beef
3 Chopped Onions
2 Heaped Tbsp Ginger and Garlic Paste
4 or 5 Finely chopped Green Chillies
5 Eggs
Some Chopped Cilantro
1 tsp Salt
1 Tbsp Garam Masala (Please refer to the recipe in this blog)

FOR DOUGH:
5 Sheets of Samosa Pastry. If using ready bought then you will have to join 2 or more strips together to give a square shape. Spring Roll Pastry is a good substitute.
4 Cups Plain Flour
Some Salt
2 Tbsp Oil
Some water for kneading
Some Oil or Ghee for Frying

METHOD

1) Place the flour in a bowl, add the salt and make a well in the centre then add the oil. Add water little by little and the dough binds together. Knead well to get a very soft dough. Cover and keep aside for at least 2 hours. This ensures that the dough will have the elasticity required.

2) Add the meat to a saucepan, add ginger and garlic paste, salt and a little water. Place pan on high heat. Keep stirring and breaking any lumps that form. Once all the moisture has evaporated, add the onions, green chillies and garam masala. Mix well. Cook for only a further 1 minute. Check seasoning and take off the heat. Keep aside to reach room temperature.  Add the chopped cilantro.                                              

3) Grease palms and knead the dough again for a few minutes until smooth. Divide into portions and form balls that are not too large and not too small. Do not use dry flour. Grease your hand if you feel dough is sticking to your hands. Make 5 balls, cover with moist cloth and keep aside for 30 minutes.

4) Smear a little oil on work surface, place one ball of dough on it and pat it flat. Roll it out as thin as possible. 

5) Lift around edges and carefully tug to stretch out further until it is quite transparent.

6) Place a sheet of pastry right in the centre of the thinly rolled chapatti

7) Place some filling on the pastry sheet, plop on an egg

8) Roughly blend the egg in with the meat and then spread it out again just short of the edge of the pastry

9) Lift the bottom side of the rolled out chapatti and fold over halfway

10) Do the same with the upper half, bringing it down to join the edge of the first fold

11) In the same way, now fold over the left and right sides to seal the filling in neatly

12) Lift using both hands

13) Place on moderately hot griddle with sealed side face down

14) Using a spatula, flip the chapatti over - only after about 30 seconds

15) Flip over again after a few seconds. You will need to keep flipping its sides until it has developed light brown spots on both sides

16) Drizzle over a tablespoonful of oil or ghee and flip over to do the same for the other side. 

17) Keep flipping sides as you fry - still on moderate heat until golden brown