A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich blend of aromatic spices. Perfect with soft pav or fresh rotis, this dish is a true comfort food classic.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
488cal
26gprotein
16gcarbs
36g
Ingredients
500 g Mutton Kheema (Minced mutton, preferably with 20% fat)
3 tbsp Ghee
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Lightly crushed to release flavor)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Rich, protein-packed kheema with flaky lacha paratha. A soul-satisfying, homestyle treat!
This hyderabadi dish is perfect for lunch. With 943.76 calories and 33.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Medium-sized, finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste)
0.5 cup Green Peas (Fresh or frozen)
1 cup Water (Hot)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods.
Sauté for 30-40 seconds until the spices become fragrant and sizzle.
2
Sauté Aromatics
Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the curry.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
Add the chopped tomatoes and salt. Mix well. Cover the pan and cook for 5-7 minutes, until the tomatoes break down completely and oil starts to separate from the masala.
4
Brown the Mutton Kheema (Bhunao)
Add the minced mutton to the pan. Increase the heat to high.
Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. The kheema will release water first; continue cooking until the water evaporates and the mince is well-browned. This 'bhunao' process is key to developing a deep, savory flavor.
5
Simmer the Curry
Stir in the green peas. Add 1 cup of hot water and mix everything thoroughly, scraping the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the mutton is tender and the gravy has thickened to your desired consistency.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish generously with freshly chopped coriander leaves.
Let the kheema rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
