Mutton Keema Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix with your fingertips until it resembles coarse crumbs.
   • Gradually add approximately 1 cup of warm water, kneading gently to form a soft, pliable dough. The dough should be smooth but not sticky.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the gluten to relax, resulting in softer parathas.
2. 2

   Cook the Mutton Keema Filling

   • Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Add 1 tsp of cumin seeds and allow them to splutter.
   • Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn translucent and light golden.
   • Stir in 2 tbsp of ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Add the 2 chopped tomatoes and 2 slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and turn mushy.
   • Add the spice powders: 0.5 tsp turmeric, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté the masala for 2-3 minutes until the oil begins to separate from the mixture.
   • Add the 500g of mutton keema and 1.5 tsp of salt. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spatula, until the keema is browned all over.
   • Pour in 0.5 cup of water, stir well, and bring to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the mutton is tender and the moisture has mostly evaporated. The filling should be semi-dry.
   • Uncover, sprinkle 1 tsp of garam masala and 3 tbsp of chopped coriander leaves. Mix well, cook for another minute, and then turn off the heat.
3. 3

   Make the Parathas

   • Knead the rested dough for a minute and divide it into 4 equal portions. Roll each portion into a smooth ball.
   • Lightly flour a clean surface and roll out one dough ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30-40 seconds until you see small bubbles forming on the surface. Flip it over.
   • Drizzle about 0.5 tsp of oil on top and around the edges. Press down gently with a spatula and cook for about 1 minute until golden-brown spots appear.
   • Flip again, apply another 0.5 tsp of oil, and cook the other side for a minute until cooked through. Keep the cooked parathas warm in a casserole or wrapped in a kitchen towel.
4. 4

   Assemble and Serve the Rolls

   • Place a warm paratha on a plate or board.
   • Spoon a generous portion (about 1/4th of the filling) of the mutton keema in a line down the center.
   • Top the keema with a handful of thinly sliced raw onions.
   • Squeeze a wedge of lemon over the filling for a tangy finish.
   • Tightly roll the paratha from one side to the other. Secure the bottom half with parchment paper or aluminum foil to hold its shape.
   • Serve the Mutton Keema Rolls immediately, accompanied by mint chutney or raita.