| Prep: 30 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 559 | 32g | 15g | 48g |
| sugars | fibre | protein | salt |
| 5g | 7g | 27g | 1.2g |
Why I Love Indian Keema Paratha Tacos
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The Keema Paratha Tacos hold a special place in my culinary heart, interweaving the rich tapestry of Indian flavors with a playful twist. The first time I tasted these fusion tacos, they instantly reminded me of the vibrant energy and spices that dance through Indian cuisine—a cuisine I deeply admire and often experiment with in my own kitchen.
A Fusion Like No Other
The ingenious Keema Paratha Tacos are a testament to the versatility of Indian cooking. Ground lamb, robust with spices such as cumin, coriander, and garam masala, sizzles with flavor, echoing the traditions of the East with every bite. Enveloped in a soft, buttery paratha, this dish bridges the comforting, familiar taco experience with the exotic zest of South Asian street food. As someone who grew up treasuring the warmth of family meals, finding such a beautiful blend of cultures in a single dish is like uncovering a new way to bring people together around the dining table.
An Ode to Culinary Masters
While no single chef sparked the creation of these Keema Paratha Tacos, I am constantly inspired by culinary pioneers like Vikas Khanna, who not only celebrate the depth of Indian cuisine but also its incredible potential for fusion. The layers of texture and flavor achieved in this dish echo the craftsmanship of an inspired chef, making every meal an adventure.
These tacos marry the heat and zest of green chillies and red chilli powder with the soothing coolness of sour cream and fresh pico de gallo—a delightful contrast that showcases the balance found in Indian cookery. For those who enjoy the comforting embrace of tacos with an adventurous flavor profile, the Keema Paratha Tacos are a perfect fit.
Accompanying Dishes
These tacos can often stand alone as a bold statement at your table. If you’re in the mood for a more extravagant spread, try pairing them with a cooling cucumber raita or a tangy mango chutney for an added layer of flavor. The Keema Paratha Tacos might also sit wonderfully alongside a generous helping of basmati rice or a simple salad, ensuring a burst of flavors that cater to every palate.
It’s my sincere hope that when you savor these Keema Paratha Tacos, you feel the same sense of discovery and joy that I did—an experience that not only nourishes the body but also excites the mind with every flavorful forkful. Each bite is a small sojourn, a fleeting escape to a world where tradition and innovation harmonize in the name of deliciousness.
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What You’ll Need
- 2 cups Wheat Flour
- 2 tablespoons Oil
- 1/4 cup Water, for kneading
- 1/2 teaspoon Salt
- 1 pound Ground Lamb (Keema)
- 2 tablespoons Vegetable Oil
- 1 medium Onion, finely chopped
- 2 Garlic Cloves, minced
- 1 inch Ginger, grated
- 2 Green Chillies, finely chopped
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Garam Masala
- 2 tablespoons Fresh Coriander Leaves, chopped
- 2 tablespoons Fresh Mint Leaves, chopped
- Salt to taste
- 3 tablespoons Butter, for cooking the parathas
- 2 cups Pico de Gallo (Salsa made with tomatoes, cilantro, jalapeno, onion, and lime juice)
- 1/2 cup Sour Cream
- 1/2 cup Shredded Cheddar Cheese
- Fresh Cilantro, for garnish
Method
Step One
Start by preparing the dough for the parathas. In a large bowl, combine the wheat flour, oil, salt, and slowly add the water while kneading. Knead until you have a soft and pliable dough. Cover and let it rest for about 30 minutes.
Step Two
While the dough is resting, heat the vegetable oil in a pan over medium heat. Add the chopped onions, minced garlic, grated ginger and chopped green chillies. Saute till the onions become soft and translucent.
Step Three
Add the ground lamb (keema) to the pan. Cook until it turns brown and is no longer pink. At this point, add the cumin powder, coriander powder, turmeric powder, red chilli powder, garam masala and salt. Mix well and cook for a couple of more minutes. Finally, add the chopped coriander and mint leaves.
Step Four
Now, divide the dough into equal-sized balls. Roll out each ball into a circle. Heat a flat pan or griddle and cook each paratha with a little butter until golden brown on both sides.
Step Five
Assemble your tacos. Place a generous amount of the keema filling in the middle of each paratha. Top with pico de gallo, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Step Six
Garnish with fresh cilantro before serving these fusion Keema Paratha Tacos.
