Mutton Keema Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the whole wheat flour, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the mutton keema. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema changes color and is no longer pink.
   • Add the turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Mix well and cook the spices for 1 minute.
   • Add the chopped tomatoes and cook for 5-7 minutes, until they turn mushy and the oil starts to separate from the mixture. It is crucial that the mixture becomes completely dry.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Mix everything well.
   • Spread the filling on a plate to cool down completely. A hot filling will make the dough soggy and cause the parathas to tear.
3. 3

   Stuff and Roll the Parathas

   • Knead the rested dough for another minute. Divide the dough and the cooled keema filling into 8 equal portions.
   • Take one portion of dough, roll it into a smooth ball, and flatten it slightly. Dust it with dry flour.
   • Using a rolling pin, roll it into a small circle of about 3-4 inches in diameter.
   • Place one portion of the keema filling in the center of the dough circle.
   • Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm. Dust it with a little more flour.
   • Carefully roll the stuffed dough into a paratha of about 6-7 inches in diameter. Apply gentle and even pressure to avoid tearing.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until you see small bubbles on the surface.
   • Flip the paratha and cook the other side for another 45-60 seconds.
   • Drizzle about 1 tsp of ghee on the top surface and spread it evenly. Flip the paratha again.
   • Press the paratha gently with a spatula, especially around the edges, and cook for 1-2 minutes until it's golden brown and crispy.
   • Apply ghee to the other side, flip, and cook until that side is also golden brown and crisp.
   • Remove the paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel.
   • Repeat the stuffing, rolling, and cooking process for the remaining portions.
5. 5

   Serve

   • Serve the hot Mutton Keema Parathas immediately with plain yogurt (dahi), mint raita, or your favorite pickle.