Directions:
- Place flour in large bowl.
- Add 1/3 cup of the water all at once; work it into the flour, using your hand.
- Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
- Gather dough into a ball; place on lightly floured work surface.
- Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
- Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
- (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
- Reduce heat to medium-high; add ground beef.
- Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
- Stir in flour, lemon juice, and optional salt and coriander until well combined.
- Remove from heat; let cool completely.
- (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
- Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
- Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
- Place one portion of filling in center of round.
- Bring edges of dough up over filling to enclose it completely; pinch to seal.
- Press lightly but firmly to flatten into patty.
- Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
- Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
- Keep covered with plastic wrap.
- Heat dry heavy medium skillet over high heat for 3 minutes.
- Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
- Turn over; cook until second side is spotted with brown, about 1 minute.
- Brush surface or paratha with oil.
- Turn; brush second side with oil.
- Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.21 Kcal (1571 kJ) | ||
| Calories from fat | 147.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 26.37mg | 9% | |
| Sodium | 31.07mg | 1% | |
| Potassium | 161.17mg | 3% | |
| Total Carbs | 45.52g | 15% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 16.69g | 33% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 267.25 Kcal (1119 kJ) | ||
| Calories from fat | 105.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 25% | |
|---|---|---|---|
| Cholesterol | 18.78mg | 9% | |
| Sodium | 22.13mg | 1% | |
| Potassium | 114.79mg | 3% | |
| Total Carbs | 32.42g | 15% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 11.89g | 33% | |
| Vitamin C | 3.5mg | 8% | |
| Iron | 0.9mg | 7% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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