Keema Paratha

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?

Waking up to the smell of hot hot stuffed parathas, being fried in desi ghee, was my favourite thing about weekends during my childhood. One of the reasons I used to wait for the weekends were these Parathas and the entire family used to sit together and enjoy these lip smacking delights. And it is a kind of tradition at my home too!

Weekends are lazy days and we love brunching during these days and what can be better than this fluffy and crispy Parathas. While Aloo Paratha and Gobhi Paratha are favourites at home, I tried a new Paratha last week. There was some leftover mutton in the fridge, and I though why not use it up and make some delectable Parathas.

The Parathas turned out delicious, and we relished it along with a Vegetable Raita. Aah, the best weekend brunch ever! There is a different joy in eating these parathas till the tummy is overloaded and lazing up on the couch with a good series on Netflix, right? So, next time you have some mutton left in your kitchen, you have to try these Keema Parathas.

Learn how to make Keema Paratha recipe, which can also be served for your everyday Indian dinner or can be packed in your Lunch Box. Here is the recipe of Keema Paratha.

What is Keema Paratha?

Keema Paratha, a delicious Mughlai dish that is very popular in Northern part of India. To make this paratha, minced mutton is flavoured and then stuffed into the dough, rolled into a paratha and then cooked using oil.

Make sure you add a lot of stuffing inside the paratha, to get the most flavour and taste out of it. Also use back of a wooden spoon or potato masher to press the parathas towards the griddle, as this technique will give you nice and crispy parathas.

The filling of this paratha is spicy, as the minced mutton is cooked along with onion, ginger, garlic, lemon, coriander leaves and everyday spices such as coriander powder, red chilli powder, turmeric powder, garam masala powder, roasted cumin powder and salt.

Also if you have some leftover mutton from last night, don’t trash it, stuff them into Parathas instead. It is a great way to use up the leftover mutton. You can also substitute mutton keema with chicken keema to make these parathas. You can even make Veg Keema Paratha, by using soya granules instead of chicken or mutton in this recipe.

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.