Keema Paratha is a delicious Indian flatbread filled with a flavorful mixture of minced mutton and spices. This recipe is perfect for a wholesome meal and pairs wonderfully with raita, chutney, or a side salad. With a soft, golden-brown paratha exterior and a spicy, aromatic filling, it is sure to satisfy your taste buds.
Ingredients for Keema Filling:
- 2 Tbsp vegetable oil
- 1/2 cup chopped onion
- 1 tsp ginger-garlic paste
- 300 g mutton mince
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp roasted cumin powder
- 1 tsp lemon juice
- Salt to taste
- 2 Tbsp chopped coriander
Ingredients for Dough:
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 2 Tbsp vegetable oil
- Water as needed
Method for Filling:
- Heat oil in a heavy pan and sauté onions until translucent.
- Add ginger-garlic paste and cook for another minute.
- Add mutton mince and fry on high heat for 3-4 minutes.
- Mix in coriander powder, red chili powder, turmeric, garam masala, cumin powder, and salt.
- Pour in 1 cup water, cover, and cook on low heat for 40-45 minutes.
- Remove the lid and cook on high heat until the filling is dry.
- Stir in lemon juice and chopped coriander. Let the filling cool.
Method for Dough:
- Combine flour, salt, and oil in a bowl to make a crumbly mixture.
- Gradually add water to knead a soft dough.
- Cover and rest the dough for 20 minutes.
Assembling Keema Paratha:
- Divide dough into lemon-sized balls, dust with flour, and roll into 4-inch circles.
- Place 2 Tbsp of cooled mutton filling in the center and bring the edges together.
- Roll gently into 5-6 inch circles.
- Heat a griddle and cook parathas until golden brown on both sides, applying oil and pressing lightly with a spatula.
- Serve hot with raita or chutney.