Keema Paratha (Mutton Mince Paratha)


For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil + more for frying

For the Filling –

  • 2 tbsp vegetable oil
  • 1/2 cup chopped onions
  • 1 tsp ginger garlic paste
  • 300 gm keema (minced mutton)
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp roasted cumin powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Mix whole wheat flour, salt, and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly mixture.
  2. Add little water and make a soft dough. Keep adding little by little and knead until the dough is soft.
  3. Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and cover for 20 minutes.
  4. Heat vegetable oil in a heavy bottom pan.
  5. Add chopped onion and fry till translucent. Keep stirring it frequently.
  6. Add ginger and garlic paste and fry for another minute. Now add the mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.
  8. Add 1 cup of water and cover the pan.
  9. Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.
  10. Add lemon juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.d keep aside for 20 minutes.
  11. Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
  12. Keep 2 tbsp of mutton filling in the center and bring the ends together.
  13. Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.
  14. Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.
  15. Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying.
  16. Serve hot with curd, pickle or extra butter

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