Keema Paratha Recipe
Keema Paratha is an Indian flatbread where the spicy and flavourful minced mutton mixture is stuffed into a whole wheat flour dough and then rolled to make a delicious paratha. Here is how to make it.
Servings: 4 people
Ingredients
For the dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 tablespoon vegetable oil Plus for frying
For the filling
- 2 tablespoon vegetable oil
- ½ cup chopped onion
- 1 teaspoon ginger garlic paste
- 300 grams mutton mince
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon roasted cumin powder
- 1 tablespoon lime juice
- salt to taste
- 2 tablespoon chopped coriander
Instructions
For the dough
- Mix whole wheat flour, salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture.
- Add little water and make a soft dough. The quantity of water depends on the quality of the flour. 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 keep aside for 20 minutes.
For the filling
- Heat vegetable oil in a heavy bottom pan.
- Add chopped onion and fry till translucent. It will take 2-3 minutes on medium high heat. 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.
- Now add mutton mince and fry on high heat for 3-4 minutes.
- 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 lime juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.
For assembly
- Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
- Keep 2 tablespoon 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 raita.
Video
Notes
You can replace mutton keema with chicken keema if you wish to.
Always use fresh meat to make a Keema Paratha.
Cook it on high flame first and then on low flame to get that flaky and crispy texture on the outside.
Don't stuff the Parathas with too much filling, as it might come out while rolling. Add only that much stuffing, that can spread evenly in the Parathas and give it a nice taste.
For more richness use ghee to cook the Parathas and then serve with a piece of butter on top.
Nutrition
Calories: 553kcal | Carbohydrates: 46g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 346mg | Potassium: 423mg | Fiber: 7g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 4mg
