Mutton Keema Paratha
A hearty and flavorful North Indian flatbread stuffed with a spicy minced mutton filling. This classic dish is perfect for a special breakfast, lunch, or dinner, best served with a side of cool yogurt or tangy pickle.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the whole wheat flour, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse breadcrumbs.
- c.Gradually add water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
- d.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
Step 2
- a.Cook the Keema Filling
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- d.Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Add the mutton keema. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema changes color and is no longer pink.
- f.Add the turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Mix well and cook the spices for 1 minute.
- g.Add the chopped tomatoes and cook for 5-7 minutes, until they turn mushy and the oil starts to separate from the mixture. It is crucial that the mixture becomes completely dry.
- h.Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Mix everything well.
- i.Spread the filling on a plate to cool down completely. A hot filling will make the dough soggy and cause the parathas to tear.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Knead the rested dough for another minute. Divide the dough and the cooled keema filling into 8 equal portions.
- c.Take one portion of dough, roll it into a smooth ball, and flatten it slightly. Dust it with dry flour.
- d.Using a rolling pin, roll it into a small circle of about 3-4 inches in diameter.
- e.Place one portion of the keema filling in the center of the dough circle.
- f.Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
- g.Gently flatten the stuffed ball with your palm. Dust it with a little more flour.
- h.Carefully roll the stuffed dough into a paratha of about 6-7 inches in diameter. Apply gentle and even pressure to avoid tearing.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat.
- c.Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until you see small bubbles on the surface.
- d.Flip the paratha and cook the other side for another 45-60 seconds.
- e.Drizzle about 1 tsp of ghee on the top surface and spread it evenly. Flip the paratha again.
- f.Press the paratha gently with a spatula, especially around the edges, and cook for 1-2 minutes until it's golden brown and crispy.
- g.Apply ghee to the other side, flip, and cook until that side is also golden brown and crisp.
- h.Remove the paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel.
- i.Repeat the stuffing, rolling, and cooking process for the remaining portions.
- 5
Step 5
- a.Serve
- b.Serve the hot Mutton Keema Parathas immediately with plain yogurt (dahi), mint raita, or your favorite pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely dry and has no moisture. This is the most critical step to prevent the parathas from tearing.
- 2Always let the filling cool down to room temperature before stuffing. A hot filling will generate steam and make the dough difficult to handle.
- 3Knead a soft and pliable dough. A stiff dough will tear easily when you roll the stuffed paratha.
- 4Roll the stuffed parathas gently with light hands. If the filling starts to peek out, dust that spot with a little dry flour and continue rolling.
- 5Cook the parathas on medium-high heat. Cooking on low heat will make them hard, while very high heat can burn the outside before the inside is cooked.
- 6For a richer flavor, be generous with ghee while pan-frying the parathas.
Adapt it for your goals.
Meat Variation
You can substitute mutton with an equal amount of minced chicken (Chicken Keema) or turkey for a leaner option. The cooking time for the filling might be slightly shorter.
Vegetarian VariationVegetarian Variation
For a vegetarian version, replace the mutton keema with crumbled paneer (Paneer Bhurji), mashed potatoes, or soya granules (Soya Keema).
Add VegetablesAdd Vegetables
Add 1/2 cup of green peas (matar) to the keema filling along with the tomatoes for extra texture and flavor.
Spice LevelSpice Level
Increase the number of green chilies or the amount of red chili powder for a spicier paratha. For a milder version, reduce or omit them.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Provides Sustained Energy
The whole wheat flour used for the paratha is a complex carbohydrate, providing a steady release of energy and keeping you full for longer.
Rich in Iron
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Aids Digestion
Spices like cumin, coriander, and ginger have traditionally been used in Indian cooking to aid digestion and improve gut health.
Frequently asked questions
A single Mutton Keema Paratha contains approximately 350-420 calories, depending on the amount of ghee used and the fat content of the mutton. This recipe makes 8 parathas, with a serving size of 2.