Keema Paratha with Pink Pickled Onions
By OcadoLife
Published on 05 January 2023
This delicious Keema Paratha with Pink Pickled Onions dish is by chef Ravinder Bhogal, who says: “It’s India’s answer to the fry-up – there’s no sausage or bacon, yet there’s still the seductive sizzle of something frying in a pan, and the blitzed cashews bring richness and texture.” Paratha flatbread is a staple in Indian households, and can be stuffed with anything from spiced potato to dal, or the plant-based mince used here. Time and servings
45 minsTotal time
20 minsPrep time
25 minsCooking time
Ingredients
- 2 red onions, sliced into very thin rings, plus 1, finely chopped
- 0.5 tsp of sugar
- 1 green chilli, split, plus 2, finely chopped
- 4 tbsp of rapeseed oil, plus 1tsp and extra for brushing and greasing your hands
- 1 tsp of cumin seeds
- 25 g of cashew nuts
- 3 garlic cloves, crushed or grated
- 1 tsp of fennel seeds, toasted and crushed
- 1 tsp of ground cinnamon
- 300 g of plant-based mince
- 2 tbsp of mint,finely chopped
- 275 g of chapatti or wholemeal flour, plus extra for dusting
- 0.25 small red cabbage, thinly sliced
- 1 large fennel, thinly sliced
- 2 carrots, julienned or grated
- 1 handful of of pomegranate seeds
- 1 handful of coriander, leaves only, chopped
- 0.25 tsp of salt, plus extra to sprinkle
- 1 tbsp of ginger, finely grated
- 4 limes, juiced
Method
Step 1
For the pickled onions, put the sliced onions in a bowl and massage in the salt and sugar. Add the split chilli, pour over the juice of 2 limes and set aside for 45 mins.Step 2
For the filling, heat 1 tbsp of the rapeseed oil in a pan. Gently fry the finely chopped onion with the cumin seeds, until caramelised. Add the cashews; fry until golden; blitz to a paste in a blender.Step 3
In the same pan, fry the ginger, garlic and finely chopped chillies in another 1 tbsp rapeseed oil, until fragrant. Add the fennel seeds and cinnamon, fry for 1 min, then add the mince; cook for 5 mins. Add the cashew paste and cook for 5 mins more. Season, add the mint and the juice of 1 lime; set aside.Step 4
For the dough, mix the flour with a pinch of salt. Mix in 1 tsp rapeseed oil then gradually add 250ml warm water, kneading until springy. Cover and rest for 30 mins.Step 5
Roll the dough into 6 balls and dust with flour. Grease your palms with oil and flatten 1 ball at a time into a 12cm disc (keep the remaining balls covered with a clean damp cloth to prevent drying out). Put a sixth of the filling in the centre of the disc. Bring the edges together in the centre and pinch to seal. Flatten to an 18cm disc, kneading the filling to the sides. Repeat with the other balls. Makes 6.Step 6
Heat a non-stick pan on medium-high heat. Brush the parathas with oil; cook for 6 mins, turning every 2 mins, brushing with more oil as needed, until seared.Step 7
For the salad, combine the cabbage, fennel, carrots, pomegranate seeds, coriander, the juice of 1 lime and 2 tbsp rapeseed oil in a bowl. Serve with the paratha, sprinkled with sea salt, and the pickled onions.