Kheema Paratha

Name: Kheema Paratha
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 2.5 cup whole wheat flour (for the dough); 0.5 tsp salt (for the dough and filling); 1 tbsp oil (for the dough); 1 cup water (or as needed for a soft dough); 300 g ground mutton (lean); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp cilantro (finely chopped); 1 tbsp lemon juice; 4 tbsp ghee (for cooking the parathas)

RATING

4.4/5(155)

TASTE SCORE

9/10

Flaky whole wheat parathas stuffed with a warmly spiced minced meat filling and cooked on a hot tawa until golden. This hearty North Indian favorite works beautifully with yogurt, pickle, or a simple onion salad.

PREP

35m

COOK

30m

SERVES

1 PIECE

324 cal

SERVINGS

METHOD · 9 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, half of the salt, 1 tbsp oil, and water to make a soft, smooth dough. Knead for 5 minutes, cover, and set aside to rest.
TIPA soft dough makes stuffing and rolling much easier.
saute · ~7 min
Cook the onion and spices.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 seconds.
3.Add onion and cook until lightly golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPCook the onion well so the filling tastes rich and not sharp.
saute · ~15 min
Make the kheema filling.
1.Add ground mutton and break it up well with a spoon.
2.Cook until the meat loses its raw color, 4 to 5 minutes.
3.Add coriander powder, red chili powder, garam masala, and the remaining salt.
4.Cook until the meat is dry and fully done, 8 to 10 minutes.
TIPKeep the filling fairly dry so the parathas do not tear while rolling.
mix · ~15 min
Finish and cool the filling.
Turn off the heat and mix in cilantro and lemon juice. Let the kheema cool completely before stuffing.
prep · ~5 min
Portion the dough and filling.
1.Divide the dough into 8 equal balls.
2.Divide the cooled filling into 8 equal portions.
3.Keep both covered so they do not dry out.
assemble · ~10 min
Stuff the parathas.
1.Roll one dough ball into a small disc.
2.Place one portion of filling in the center.
3.Bring the edges together and pinch to seal.
4.Flatten gently and repeat with the remaining dough and filling.
TIPDo not overfill, or the stuffing will push out while rolling.
prep · ~10 min
Roll the stuffed parathas.
Roll each stuffed ball gently into a medium paratha, using light pressure so the filling spreads evenly without breaking the dough.
fry · ~16 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat.
2.Place one rolled paratha on the hot tawa and cook until light bubbles appear, about 40 seconds.
3.Flip, spread a little ghee, and cook until golden spots appear.
4.Flip again, spread a little more ghee, and cook both sides until crisp golden patches form.
TIPUse medium heat so the dough cooks through before the outside browns too much.
serve
Serve the kheema parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the kheema until quite dry; any extra moisture will steam inside and make the parathas split while rolling.
2
Let the filling cool completely before stuffing so the dough stays firm and easier to seal.
3
Finely chop the onion and green chili so the filling spreads evenly without creating bumps or tears.
4
Resting the dough helps the whole wheat relax, making stuffed parathas easier to roll thin without springing back.
5
Seal the stuffed dough well and place the pinched side up first when rolling to keep the seam from opening.
6
Use medium heat on the tawa; high heat can char the surface before the mutton filling and dough are fully heated through.
7
If making ahead, prepare the kheema filling a day early and refrigerate it; cold filling is even easier to portion and stuff.