A hearty and flavorful flatbread stuffed with a spicy minced mutton filling. This North Indian classic is a complete meal in itself, perfect for a special breakfast, lunch, or dinner.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Prep45 min
Cook10 min
Ferment10080 min
About Mutton Kheema Paratha, Curd and Mango Pickle
Soul-satisfying mutton kheema paratha with cool curd & tangy pickle. A protein-packed homestyle delight!
This punjabi dish is perfect for breakfast. With 832.3799999999999 calories and 36.72g of protein per serving, it's a nutritious choice for your meal plan.
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2 pcs Green Chilli (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1.5 tsp Coriander Powder
1 tsp Cumin Powder (Roasted for better flavor)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta, 1 tsp of salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
Gradually add lukewarm water and knead to form a soft, smooth, and pliable dough. Knead for 8-10 minutes.
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
Cook the Kheema Filling
Heat 2 tbsp of ghee in a pan or kadai over medium heat. Add 1 tsp of cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 7-8 minutes until it turns golden brown.
Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
Add the mutton kheema. Increase the heat to high and cook for 5-7 minutes, breaking up lumps with a spatula, until the kheema changes color and is well-browned.
Reduce the heat to medium. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook for 2 minutes.
Cover the pan, reduce the heat to low, and let the kheema cook for 15-20 minutes until tender. Stir occasionally.
Uncover the pan and increase the heat to medium-high. Cook, stirring frequently, until all the moisture has completely evaporated. The filling must be dry.
Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and allow it to cool down completely.
3
Stuff and Shape the Parathas
Once the dough has rested and the filling has cooled, knead the dough again for a minute.
Divide the dough and the kheema filling into 8 equal portions.
Take one portion of dough, roll it into a smooth ball, and flatten it. Dust with dry atta and roll it into a small circle of about 4 inches in diameter.
Place one portion of the kheema filling in the center.
Bring the edges of the dough together, creating pleats as you go. Pinch the pleats together at the top to seal the filling inside completely.
Gently flatten the stuffed ball with your palm and dust it lightly with flour.
4
Roll and Cook the Parathas
Place the stuffed ball on a rolling board and gently roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from spilling out.
Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled paratha on it.
Cook for about 45-60 seconds until you see small bubbles on the surface. Flip the paratha.
Cook the other side for about a minute. Flip it again. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Flip once more and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown with crispy spots.
Repeat the process for all the remaining parathas.
5
Serve
Serve the Mutton Kheema Parathas hot, straight from the tawa, with a side of plain yogurt, mint raita, or your favorite pickle and a simple onion salad.
Servings
4
Serving size: 1 serving
162cal
9gprotein
13gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
