Mutton Keema Matar with Ajwain Paratha

Ingredients

• 2 cup Atta
• 2 tsp Ajwain (divided)
• 1 tsp Salt
• 4 tbsp Ghee (melted and divided)
• 1 cup Water (warm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 1 teaspoon of ajwain, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Shape and Layer the Parathas

   • After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
   • Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
   • Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
   • Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
   • Fold the semi-circle in half again to form a triangle.
   • Lightly dust the triangle with atta and roll it out evenly to a paratha about 6-7 inches wide, maintaining the triangular shape. Ensure it's not too thin or too thick.
3. 3

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
   • Flip the paratha and cook the other side for about 30 seconds.
   • Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
   • Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
   • Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
   • Repeat the shaping and cooking process for all remaining dough balls.
4. 4

   Serve

   • Serve the hot Ajwain Parathas immediately.
   • They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.