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
- Mix whole wheat flour, salt, and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly mixture.
- Add little water and make a soft dough. Keep adding little by little and knead until the dough is soft.
- 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.
- Heat vegetable oil in a heavy bottom pan.
- Add chopped onion and fry till translucent. Keep stirring it frequently.
- 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.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.
- Add 1 cup of water and cover the pan.
- 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.
- 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.
- Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
- Keep 2 tbsp of mutton filling in the center and bring the ends together.
- Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.
- Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.
- Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying.
- Serve hot with curd, pickle or extra butter