Can I make the keema filling in advance?

Yes, the filling can be cooked a day ahead and refrigerated. In fact, chilled keema is often easier to portion and stuff.

How do I know the paratha is cooked through?

Look for golden brown spots on both sides, a crisp surface, and slight puffing; press the center lightly to check that no raw dough remains.

Can I freeze mutton keema parathas?

Yes, freeze them half-cooked or fully cooked with parchment between each one, then reheat on a tawa until hot and crisp.

What should I serve with mutton keema paratha?

It pairs especially well with plain yogurt, raita, pickle, sliced onions, or a simple mint chutney.

Home / Recipes / north_indian / Mutton Keema Paratha

north_indianMediumnon vegetariannut free

Mutton Keema Paratha

RATING

4.6/5(87)

TASTE SCORE

9/10

Crisp, layered whole wheat parathas stuffed with gently spiced mutton keema. The filling stays juicy from onions and herbs, while the dough cooks up flaky and golden on the tawa for a comforting North Indian meal.

PREP

35m

COOK

35m

SERVES

1 PIECE

396 cal

SERVINGS

METHOD · 7 STEPS

knead · ~15 min
Knead the dough.
Mix whole wheat flour, salt, and oil in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and set aside while you make the filling.
TIPA softer dough makes stuffed parathas easier to roll without tearing.
saute · ~8 min
Cook the onions and spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until lightly golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili, then cook for 1 minute until fragrant.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~18 min
Cook the mutton keema filling.
1.Add mutton mince and break it up well with a spoon.
2.Cook until the meat changes color and starts drying slightly, 6 to 8 minutes.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, salt, and tomato.
4.Cook until the tomato softens and the keema is dry, well cooked, and no liquid remains, 8 to 10 minutes.
TIPKeep the filling fairly dry or the parathas will be hard to stuff and roll.
mix · ~10 min
Finish and cool the filling.
Turn off the heat and mix in cilantro and lemon juice. Let the keema cool completely before stuffing.
assemble · ~15 min
Shape and stuff the parathas.
1.Divide the dough into 8 equal balls and the filling into 8 portions.
2.Roll one dough ball into a small disc and place one portion of filling in the center.
3.Bring the edges together and seal well.
4.Dust with flour and gently roll into a medium paratha.
TIPRoll gently from the center out to keep the stuffing evenly spread.
fry · ~24 min
Cook the parathas on the tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.
2.Cook until light bubbles appear, about 40 to 50 seconds.
3.Flip, spread a little ghee on both sides, and cook until golden brown spots appear.
4.Press the edges lightly and cook until both sides are crisp and the center is fully cooked, 2 to 3 minutes per paratha.
TIPMedium heat gives the dough time to cook through before the outside gets too dark.
serve
Serve the 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 keema filling until it looks almost dry and crumbly; any excess moisture will make the parathas burst while rolling.
2
Let the mutton mixture cool completely before stuffing so the dough stays firm and seals neatly.
3
Finely chop the onion, tomato, chili, and cilantro so the filling spreads evenly without creating lumps.
4
Use mince with a little fat as listed; very lean keema can turn dry and less flavorful inside the paratha.
5
Seal the stuffed dough ball tightly at the top, then flatten it gently with your palm before rolling.
6
Keep the tawa at medium heat so the whole wheat dough cooks through while the ghee develops crisp brown spots.
7
If making ahead, cook the keema filling a day earlier and chill it; cold filling is easier to portion and stuff.