Paratha with Mutton Keema Masala

Divide and Shape

• After resting, knead the dough gently for 30 seconds.
• Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.

Create the Layers (Triangle Fold)

• Take one dough ball and flatten it slightly. Dust it with dry atta.
• Roll it into a circle about 4-5 inches in diameter.
• Spread about 1/4 tsp of melted ghee evenly over the surface.
• Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
• Fold it in half again to form a triangle.
• Gently press the triangle and dust it with dry atta.

Roll the Paratha

• Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.

Cook the Paratha

• Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
• Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
• Spread about 1/2 tsp of ghee on the top surface and flip it again.
• Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
• Apply ghee to the other side, flip, and cook for another 20-30 seconds.
• Remove from the tawa and repeat the process for the remaining dough balls.

Serve

• Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Simmer the Curry

• Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
• Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
• Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.

Finish and Garnish

• Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
• Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
• Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.