Keema Paratha

With Diwali coming up in a few days, all my focus is dedicated to the festival. Cleaning the house, painting my diyas, shopping for the decorations and pooja items is keeping us very excited and busy. In the midst of all this festivity and eating and trying out many sweet dishes, we were craving for something spicy and also easy and quick to make. This Keema Paratha checked all the requirements and so it was the dinner last night. Though we all really like Aloo Matar ka Paratha, a non veg food fan can never ever say no to Keema Paratha, right?

Keema Paratha is a delicacy that acts like soul food for the paratha as well as Keema fan for sure!  It is stuffed with spicy mutton filling and we had them with veg raita on the side.There are a few tips which you should keep in mind while making stuffed parathas. Firstly, the consistency of the dough should be almost similar to the filling and secondly the amount of the filling should also be similar to the amount of the dough. Press your parathas using the back of a spoon or a potato masher to make them crisp. Keeping these few things in mind, you can churn out amazing stuffed parathas in your kitchen.

Here is the recipe to make Keema Paratha!

Keema Paratha

Equipment Required – Karahi, Griddle

5 from 1 vote

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Keema Paratha / Mutton Mince Stuffed Flat Bread

Course Bread

Cuisine Indian

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Neha Mathur

Ingredients

• For the dough
• Whole wheat flour - 2 cups
• Salt - 1/2 tsp
• Oil - 2 tbsp and for frying
• For the filling
• Oil - 2 tbsp
• Onion - 1/ 2 cup
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Mutton mince - 300 g
• Coriander powder - 1 tsp
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Fresh coriander - 2 tbsp

Instructions

1. For the dough
2. Mix whole wheat flour, salt and 2 tbsp oil in a bowl.
3. Add little water and make a soft dough.
4. Knead the dough for 2-3 minutes.
5. Cover and keep aside for 20 minutes.
6. For the filling
7. Heat oil in a karahi / pan.
8. Add onion and fry till translucent.
9. Add ginger and garlic paste and fry for another minute.
10. Add mutton mince and fry on high heat for 3-4 minutes.
11. Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt and roasted cumin powder.
12. Add 1 cup water and cover the pan.
13. Cook on low heat for 40-45 minutes.
14. Remove the lid.
15. Cook the mutton on high heat till completely dry.
16. Add lemon juice and fresh coriander.
17. Cool the filling.
18. For assembly
19. Divide the dough into lemon size balls.
20. Dust and roll the balls to make a small circle.
21. Keep 2 tbsp of filling in the center and bring the ends together.
22. Dust and roll the balls with very light hands to make a 5-6 inch circle.
23. Heat a griddle.
24. Put the paratha on the hot griddle.
25. Apply oil on both the sides.
26. Fry from both the sides till brown spots appear.
27. Keep pressing using a spoon while frying.
28. Serve hot with raita.