non-vegetariannut-free
sindhi
Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
45 min
552 cal
31gProtein
56gCarbs
24gFat
2Recipes
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Aromatic, perfectly spiced, protein-packed Kheema Paratha – a soul-satisfying, energy-giving comfort food classic!
A hearty and flavorful flatbread from North India, generously stuffed with spiced minced mutton. Each bite is a delicious mix of soft bread and a savory, aromatic filling. Perfect for a satisfying meal any time of day.
Serving size: 1 serving
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Aromatic, perfectly spiced, protein-packed Kheema Paratha – a soul-satisfying, energy-giving comfort food classic!
This sindhi dish is perfect for breakfast. With 476.05 calories and 21.45g of protein per serving, it's a high-fiber option for your meal plan.
In a large bowl, mix together the whole wheat flour, 0.5 tsp salt, and 1 tbsp of oil. Gradually add water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 6-8 minutes. Add the ginger-garlic paste and green chilies. Sauté for one minute until the raw smell disappears. Add the minced mutton and cook on high heat, breaking up lumps, until it changes color and all the moisture has evaporated. Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well. Cook until the tomatoes are mushy and oil begins to separate from the masala, about 5-7 minutes. Cover the pan and cook on low heat for 10-12 minutes, or until the kheema is fully cooked. Ensure the final mixture is completely dry by cooking on high heat for a final minute if needed. Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Let the filling cool down completely before stuffing.
Divide the rested dough into 8 equal-sized balls. Take one dough ball, flatten it slightly, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter. Place about 2-3 tablespoons of the cooled kheema filling in the center. Bring the edges of the dough together to cover the filling, pinching to seal it tightly into a ball. Gently flatten the stuffed ball and dust it with flour again. Carefully roll it out into a 6-7 inch paratha, applying gentle and even pressure to prevent tearing.
Heat a tawa or flat griddle over medium-high heat. Place a rolled paratha on the hot tawa and cook for about 45-60 seconds, until you see small bubbles on the surface. Flip the paratha. Drizzle about 1/2 tsp of oil on the cooked side. Flip it again after another 30-40 seconds. Press gently with a spatula and cook until golden brown spots appear. Drizzle oil on the other side, flip, and cook until both sides are golden brown and crisp. Repeat the process for the remaining parathas.
Serve the kheema parathas hot with plain yogurt, raita, or your favorite pickle.