Kheema Paratha

Name: Kheema Paratha
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings (2 pieces each)
Cuisine: north_indian
Ingredients: 2 cup atta; 0.5 tsp salt (for the dough); 1 tbsp vegetable oil (for the dough); 1 cup water (or as needed for kneading); 300 g mutton kheema; 1 pcs onion (large, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pcs tomato (large, finely chopped); 0.5 tsp turmeric powder; 1 tsp red chili powder; 1.5 tsp coriander powder; 0.5 tsp cumin powder; 0.75 tsp garam masala; 3 tbsp coriander leaves (chopped); 1 tbsp lemon juice

POPULARITY

0.0/5

TASTE SCORE

9/10

A hearty and flavorful flatbread from North India, generously stuffed with spiced minced mutton. Each bite is a delicious mix of soft bread and a savory, aromatic filling. Perfect for a satisfying meal any time of day.

PREP

35m

COOK

45m

SERVES

2 PIECES

479 cal

SERVINGS

INSTRUCTIONS

5 steps. 45 minutes total.

5 STEPS

1
Step 1
- a.In a large bowl, mix together the whole wheat flour, 0.5 tsp salt, and 1 tbsp of oil. Gradually add water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2
Heat 2 tbsp of oil in a pan over medium heat
- a.Add the chopped onions and sauté until they turn golden brown, about 6-8 minutes. Add the ginger-garlic paste and green chilies. Sauté for one minute until the raw smell disappears. Add the minced mutton and cook on high heat, breaking up lumps, until it changes color and all the moisture has evaporated. Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well. Cook until the tomatoes are mushy and oil begins to separate from the masala, about 5-7 minutes. Cover the pan and cook on low heat for 10-12 minutes, or until the kheema is fully cooked. Ensure the final mixture is completely dry by cooking on high heat for a final minute if needed. Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Let the filling cool down completely before stuffing.
3
Divide the rested dough into 8 equal-sized balls
- a.Take one dough ball, flatten it slightly, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter. Place about 2-3 tablespoons of the cooled kheema filling in the center. Bring the edges of the dough together to cover the filling, pinching to seal it tightly into a ball. Gently flatten the stuffed ball and dust it with flour again. Carefully roll it out into a 6-7 inch paratha, applying gentle and even pressure to prevent tearing.
4
Heat a tawa or flat griddle over medium-high heat
- a.Place a rolled paratha on the hot tawa and cook for about 45-60 seconds, until you see small bubbles on the surface. Flip the paratha. Drizzle about 1/2 tsp of oil on the cooked side. Flip it again after another 30-40 seconds. Press gently with a spatula and cook until golden brown spots appear. Drizzle oil on the other side, flip, and cook until both sides are golden brown and crisp. Repeat the process for the remaining parathas.
5
Step 5
- a.Serve the kheema parathas hot with plain yogurt, raita, or your favorite pickle.

PRO TIPS

What to keep in mind.

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

1
Ensure the kheema filling is completely dry. Any moisture will cause the parathas to tear while rolling.
2
Always let the filling cool down to room temperature before stuffing. A hot filling can make the dough soggy and difficult to handle.
3
Knead a soft and pliable dough. A stiff dough is more likely to tear when you roll the stuffed parathas.
4
Roll the stuffed parathas gently with even pressure to ensure the filling spreads evenly without breaking the dough.
5
For extra flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) to the filling.
6
Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days and used to make more parathas later.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Kheema Paratha

For 4 servings

5 steps. 45 minutes total.

Step 1

Heat 2 tbsp of oil in a pan over medium heat

Divide the rested dough into 8 equal-sized balls

Heat a tawa or flat griddle over medium-high heat

Step 5

What to keep in mind.

Adapt it for your goals.

High protein

Kid friendly

Quick

Healthy

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